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Pressure Cooker Cream of Tomato Soup


"Pressure cooking is making a comeback! This comfort soup is a perfect example of why. It is all-day-cooking-taste with little effort. This is one of my childhood memories of after kindergarten (half-day) at Grandma's house. If you have an abundance of homegrown tomatoes this is a good excuse to freeze them."
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30 m servings 96 cals
Original recipe yields 8 servings

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  • Prep

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  1. Combine tomatoes with juice, chicken broth, and salt together in a pressure cooker. Cover and bring to medium pressure according to manufacturer's instructions for 3 minutes. Carefully choose quick-release to release pressure and remove lid.
  2. Stir baking soda into tomato mixture until no longer bubbling. Add milk, cream, salt, and pepper to tomato mixture. Blend soup with a hand-held blender. Heat soup over medium-low heat, stirring often, until heated through, about 15 minutes.


  • Cook's Note:
  • You can use home-canned, frozen, or commercially canned tomatoes.
  • Water can be used in place of chicken broth for a vegetarian option.
  • You can use a regular blender if you don't have a hand-held. If using regular blender, cool soup before blending.

Nutrition Facts

Per Serving: 96 calories; 6.6 g fat; 7.5 g carbohydrates; 2.9 g protein; 25 mg cholesterol; 879 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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I had high hopes for this soup and was excited about the speed of using my pressure cooker. I made exactly as the recipe stated and both my husband and I thought the soup was overly milky and ...

OMG!!! I feel like the soup queen!!!! This recipe is well worth the effort! I can't say enough! Delicious! I added a few thyme sprigs and garlic, other than that followed the recipe exactly. Tha...

This recipe stands by itself just fine. I used 56oz of canned tomatoes and kept the rest of the recipe the same. It’s a great base that lets you use your imagination on how to best prepare it fo...