This creamy Instant Pot Tomato Soup is a family-favorite recipe made with fresh tomatoes, basil, garlic, and parmesan cheese for an added savory flavor.
Why You’ll ❤️ This Recipe: This soup comes together in a snap and is made with simple ingredients that you may already have at home.
We started making this parmesan tomato soup during a year with a bumper crop of tomatoes in our garden. If you have a big tomato harvest, this is a perfect way to turn them into a delicious dinner.
Update: This year, we had to harvest all of our tomatoes early because of an upcoming cold snap. (How is snow already on the forecast?!) So we made the most of it and updated the post with new tips and photos.
We hope your family enjoys it as much as we do!
How to Make Instant Pot Creamy Tomato Soup
The first step in making this soup is to prepare your fresh tomatoes. You’ll want to remove the skin and core from the fresh tomatoes.
This is easiest with a good, sharp knife, a pot of boiling water, and a bowl filled with ice water.
You don’t want to skip this step, as the skin and seeds will give your soup a bitter flavor and an odd texture!
Recommended Blending Method
When the soup is done pressure cooking, use an immersion blender to puree it into a smooth and silky texture.
I love my immersion blender because it blends everything smoothly without making another dish to clean.
However, you can also do this in an upright blender if you prefer. Just make sure the lid is on tight and you take breaks to vent the steam, as needed.
What to Serve with Creamy Tomato Soup
Tip: For extra-creamy soup, use heavy cream instead of half and half!
The classic pairing with parmesan tomato soup is, of course, grilled cheese. We love to serve this soup with White Cheddar grilled cheese sandwiches made on Challah bread.
Or, if you’re looking to mix things up, try these other delicious pairings with tomato soup:
For toppings, I like to add a sprinkle of grated parmesan and fresh basil. For crunch, add a handful of crunchy croutons, too.
Can I Use Canned Tomatoes?
Certainly! If you don’t have fresh tomatoes, you can substitute with two 15-ounce cans of diced tomatoes.
But if your garden is overflowing with tomatoes, or you have a farmers market nearby, make this soup while tomatoes are still at their peak. You’ll be glad you did!!!
Storing Leftover Soup
You can store leftover tomato soup in an airtight container in the fridge for up to four days. It also freezes well. Simply let the soup cool to room temperature before freezing it for up to three months. When you’re ready to serve, defrost the soup overnight in the fridge or reheat it right in your Instant Pot.
More Instant Pot Soup Recipes
- Instant Pot French Onion Soup is a hearty vegetarian soup topped with crisp croutons and gooey melted cheese.
- Instant Pot Vegetable Beef Soup is loaded with ground beef and colorful vegetables in a tomato broth.
- Butternut Squash Soup with Chicken and Orzo is a creamy pureed soup perfect for fall.
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- 3 tablespoons butter
- 1 large onion, diced
- 2 stalks celery, diced
- 1 large carrot, diced
- 2 garlic cloves, minced or pressed
- 2 cans (14.5 oz each) chicken broth
- 3 pounds tomatoes, cored, peeled, and quartered*
- 1/4 cup fresh basil
- 1 tablespoon tomato paste
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup shredded Parmesan cheese
- 1 cup half and half, plus more for garnish if desired
- Select Sauté and melt butter in pressure cooking pot. Add onions, celery, and carrots and sauté until tender. Add garlic and cook 1 minute, stirring often. Add chicken stock, tomatoes, basil, tomato paste, salt, and pepper.
- Lock the lid in place. Select High Pressure and 5 minutes cook time. When the cook time ends, allow the pressure to release naturally for 5 minutes, then finish with a Quick Pressure Release.
- When the valve drops, carefully remove lid. Puree mixture until it’s very smooth. (I used my immersion blender and pureed it in the pressure cooking pot.)
- Select Sauté and stir in Parmesan and half and half until heated through.
- Serve immediately, with an extra swirl of half and half, if desired.
*If you prefer using canned, substitute two cans (14.5 oz each) diced tomatoes.
**Since the recipe can use either fresh or canned tomatoes, we haven't included the time needed to peel the tomatoes in the total cook time.
If you've never peeled tomatoes before, I have a whole post on how to peel and slice tomatoes on my other site, Barbara Bakes.
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Amount Per Serving: Calories: 162Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 377mgCarbohydrates: 13gFiber: 3gSugar: 8gProtein: 6g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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