If you're looking for comfort food, look no further. This creamy and delicious Instant Pot® tomato soup recipe warms the soul from the inside out. Garnish the tomato soup with Parmesan cheese, oregano, and/or basil. Serve with grilled cheese for the ultimate cozy meal and enjoy!

Gallery

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
5 mins
total:
55 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, celery, carrot, onion, and garlic. Cook for 5 minutes, stirring occasionally.

    Advertisement
  • Stir in vegetable broth, diced and crushed tomatoes, tomato paste, basil, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

  • Meanwhile, melt butter in a small saucepan over low heat. Stir in flour until a smooth, thick paste forms, about 3 minutes.

  • Release pressure naturally for 2 minutes according to manufacturer's instructions. Release remaining pressure by opening the valve to vent.

  • Use an immersion blender to carefully puree the hot soup. Select Saute function again; set timer for 3 minutes. Add flour paste, stirring continuously. Add milk, Parmesan cheese, sugar, and red pepper flakes. Season with more salt and pepper if needed. Stir to combine until the timer ends.

Cook's Notes:

The cane sugar helps cut the acidity, but you can leave it out.

You can use a regular blender to puree the soup. The soup will be extremely hot, so work in batches and be careful when blending.

Nutrition Facts

379 calories; protein 11.9g; carbohydrates 39.8g; fat 20.2g; cholesterol 44.2mg; sodium 1321.1mg. Full Nutrition
Advertisement

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/13/2019
Loved it tasty and filling will do it again Read More
(1)

Most helpful critical review

Rating: 3 stars
03/08/2019
3.7.19 I made this exactly as written and was a little let down in the depth of tomato flavor. Tomato soup is just about my favorite soup, I’ve made a good number of recipes on this site, and I was longing for more intense, rich tomato flavor, even after adding more tomato paste. I did like the texture that all of the chopped veggies brought to the soup, as well as its creaminess, but it simply was not as robust as I would have liked. I might try this again with the suggestion of another reviewer to use tomato juice instead of vegetable broth, maybe even V8 Spicy. This is not one of those “throw everything in the pot Instant Pot®” recipes, took a little time to make, and again, although it was OK, I still was a bit disappointed. Read More
(3)
9 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
03/07/2019
3.7.19 I made this exactly as written and was a little let down in the depth of tomato flavor. Tomato soup is just about my favorite soup, I’ve made a good number of recipes on this site, and I was longing for more intense, rich tomato flavor, even after adding more tomato paste. I did like the texture that all of the chopped veggies brought to the soup, as well as its creaminess, but it simply was not as robust as I would have liked. I might try this again with the suggestion of another reviewer to use tomato juice instead of vegetable broth, maybe even V8 Spicy. This is not one of those “throw everything in the pot Instant Pot®” recipes, took a little time to make, and again, although it was OK, I still was a bit disappointed. Read More
(3)
Rating: 5 stars
02/13/2019
Loved it tasty and filling will do it again Read More
(1)
Rating: 5 stars
02/13/2019
This was so easy and tastey. I didn t have celery on hand so I doubled the amount if carrots I used and also tossed in bell peppers. Read More
(1)
Advertisement
Rating: 5 stars
01/01/2021
Wonderful soup and easy to make! Read More
Rating: 5 stars
10/28/2019
I doubled the tomatoes and used a whole can of tomato paste because I like thick and hearty tomato soups. I doubled the garlic too. I had a roasted bulb of fennel I added too at the initial sauté stage. I cooked on high for 10 minutes instead of 6 since I doubled the amount of tomatoes. I made the roux as directed and used powdered milk cause that s what I had. I added a cup of fresh grated grana padano and parm. I did add the hot pepper flakes as well. Immersion blended together and WOW! Perfect October Sunday dinner. Made giant croutons out of day-old French bread dusted with olive oil and dried fennel to accompany. I would make this again and serve it to guests proudly. Read More
Rating: 5 stars
06/15/2020
It was so amazing! I doubled the recipe and it turned out great. I did not add Parmesan cheese to mine or the milk, It was perfect just the way it was. If you want a thicker soup don't add the milk it will make it more runny. Read More
Advertisement
Rating: 4 stars
02/08/2019
used tomato juice instead of vegetable broth used 1/4 tsp basal added 2 tsp of oregano used 1/2 cup half and half 1/2 cup skim milk. When soup was done i stirred in 8 ounces of cheddar cheese cut up and heated through. Read More
Advertisement