4.8 from 114 votes
Instant Pot Creamy Tomato Soup
Instant Pot Creamy Tomato Soup blends fresh vegetables including tomatoes, carrots, celery, onion, and garlic with broth, butter, cream, and Romano cheese for a rich, smooth soup. It is cooked under pressure for a short time, then pureed to a creamy consistency, delivering comforting flavor with a balance of savory, sweet, and tangy notes.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
3
Calories:
252 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 tablespoon butter or oil
- 7 cloves garlic
- 1/2 onion chopped
- 5 carrot chopped (I used small thin carrots)
- 3 talks celery chopped
- 5 tomato chopped
- 3/4 cup broth or water
- 1/4 cup Romano cheese grated (optional)
- 1/4 cup cream heavy whipping, use coconut milk for vegan
- 1 teaspoon honey or sugar
- salt to taste
- black pepper to taste
- basil to garnish, leaves
Instructions
- Start the instant pot in Sauté mode and wait till it displays HOT. Add butter and let it melt. Add chopped onions, garlic and cook for a minute. Add in carrots and celery to instant pot. Add in the chopped tomatoes.
- Add broth to instant pot and stir it with all the veggies making sure nothing is stuck to the bottom of the pot. Press cancel and close the lid with vent in sealing position.
- Start instant pot in manual or pressure cook mode at high pressure for 6 minutes. When the instant pot beeps, let the pressure release naturally.
- Open the lid and use an immersion blender to puree the mixture until it is smooth. Or transfer to a blender and carefully blend the soup in batches. (If you like your tomato soup to be very smooth, you can strain it over a fine mesh strainer)
- Stir in the cream and cheese. Simmer for another 2 minutes on sauté mode until the cheese mixes well. Add honey, salt and pepper to taste.
- Give the soup a taste and adjust broth or seasoning to taste, adding any extra of whatever you prefer to get your ideal thickness and flavor.
- Garnish with cilantro and grated cheese (optional). Creamy Tomato Soup is ready to be served with garlic bread or your favorite side.
Cup of Yum
Notes
- Good quality canned tomatoes can replace fresh tomatoes when needed; San Marzano tomatoes are recommended.
- This soup can be made in bulk and frozen for later use.
- For a vegan version, substitute butter with vegan butter or oil, cream with coconut milk, and omit or replace cheese with a vegan alternative.
- The recipe was developed for a 6-quart Instant Pot DUO60 multi-use pressure cooker.
Nutrition Information
Calories
252kcal
(13%)
Carbohydrates
26g
(9%)
Protein
8g
(16%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.2g
(10%)
Cholesterol
41mg
(14%)
Sodium
267mg
(11%)
Potassium
1049mg
(22%)
Fiber
6g
(24%)
Sugar
14g
(28%)
Vitamin A
19315IU
(386%)
Vitamin C
39mg
(43%)
Calcium
192mg
(19%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 252
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 41mg | 14% |
| Sodium | 267mg | 11% |
| Potassium | 1049mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
| Vitamin A | 19315IU | 386% |
| Vitamin C | 39mg | 43% |
| Calcium | 192mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.