how to make tomato soup in the instant pot

Creamy Instant Pot Tomato Soup

This Creamy and Flavorful tomato soup is a quick and easy pressure cooker recipe perfect for a fast and easy weeknight dinner.
Course dinner, Lunch, Soup
Cuisine america, American
Keyword creamy tomato soup, homemade tomato soup, instant pot, instant pot tomato soup, tomato basil soup, tomato soup
Prep Time 15 minutes
Cook Time 8 minutes
natural release 10 minutes
Total Time 23 minutes
Servings 14 servings
Calories 141kcal
Author Ashlee Marie


  • 4 Tbsp sun-dried tomato oil or olive oil
  • 2 onion chopped
  • 8 cloves garlic minced
  • 2 tsp sugar
  • 2 tsp kosher salt
  • 1/2 tsp pepper
  • 2 Tbsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 1/3 C sliced sun-dried tomatoes
  • 56 oz crushed tomatoes
  • 28 oz chicken broth
  • 8 oz full fat cream cheese


  • pour the sun dried tomato oil, onions and garlic into the instant pot and press "saute"
  • Cook until the onions are translucent
  • Add 1/2 C of the broth and deglaze the inner pan really good to avoid getting a burn notification (I also use the non stick inner liner)
  • Add sun-dried tomatoes, canned tomatoes, the rest of the chicken broth, sugar, salt, pepper, oregano, basil, and red pepper flakes.
  • Stir and close the instant pot
  • Pressure cook on high for 5 minutes.
  • Natural release for 10 mins then quick release
  • Add cream cheese and use a hand blender to blend the soup
  • Add additional salt and pepper to taste and serve



Calories: 141kcal | Carbohydrates: 15g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 783mg | Potassium: 661mg | Fiber: 3g | Sugar: 7g | Vitamin A: 672IU | Vitamin C: 31mg | Calcium: 76mg | Iron: 2mg