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+ servings

Instant Pot Creamy Tomato Soup

This Instant Pot Creamy Tomato Soup is the perfect easy tomato soup recipe! Basic ingredients, creamy & smooth and ready in 20 minutes!
Course Lunch, Main Course, Main Dish, Soup
Cuisine American, Dairy-free, Fall, Healthy, North American, Soup, Vegan
Keyword Creamy Tomato Soup Recipe, Homemade Tomato Soup, Instant Pot Creamy Tomato Soup, Instant Pot Tomato Soup
Prep Time 5 minutes
Cook Time 5 minutes
Pressurizing Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 141kcal
Author Chrissie


  • 2 tablespoons olive oil
  • 1 large onion finely diced
  • 4 cloves garlic finely minced
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 cup white wine (optional, or replace with more stock)
  • 2 1/4 cups tomato puree (approximately 500 grams)
  • 3 cups vegetable stock (or use chicken stock, if you prefer)
  • 2/3 cup half and half cream (or use regular milk, or coconut milk to make it dairy free)
  • fresh basil for serving (optional)


  • Start the Instant Pot on "Saute" mode and let it heat up. Wait until the screen says "Hot" and then add the olive oil, onion, and garlic.
  • Saute for about 3 minutes, until the onions are soft and start to become translucent. Add the basil, salt and pepper and stir.
  • Add the white wine and scrape any caramelized bits off the bottom of the Instant Pot.
  • When the wine has almost entirely evaporated, add tomato puree and then the stock, stirring well.
  • Place the lid on the Instant Pot and seal the lid. Place the release valve on "sealing".
  • Cook for 5 minutes on "Pressure Cook". The Instant Pot will take about 10 minutes to come to pressure.
  • When the Pressure Cook time is finished, carefully turn the release valve to "venting" (using a long pair of tongs or another long kitchen tool so you don't burn your hand, arm or face. It's a good idea to do this under an exhaust fan in your kitchen, if you have one.) and release the pressure manually.
  • When the pressure has released, open the lid, add the cream (or milk, or coconut milk) and blend with an immersion blender.
  • Serve while hot with some freshly chopped basil leaves (optional)



This recipe freezes well and makes a great soup for meal prep. Simply store it in airtight containers in the fridge for up to 4 days and in the freezer for up to 2 months. 


Serving: 1cups | Calories: 141kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 801mg | Potassium: 521mg | Fiber: 2g | Sugar: 7g | Vitamin A: 848IU | Vitamin C: 13mg | Calcium: 59mg | Iron: 2mg