Instant Pot Tomato Soup

A vibrant, silky Italian-inspired soup made with fresh and canned tomatoes, aromatic herbs, and cream. This restaurant-quality dish uses pressure cooking to intensify flavor in under 30 minutes while maintaining a bright, fresh taste.

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Course: Instant pot

Cuisine: Italian-Inspired

Prep Time: 10

Cook Time: 18

Total Time: 28

Servings: servings

Calories: 240kcal

Author: Eva Stoner

Ingredients

9 cups fresh tomatoes, cored and chopped
2 (28-ounce) cans whole peeled tomatoes
1 medium onion, diced
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon sugar
2 teaspoons salt
2 teaspoons dried basil
1 teaspoon dried oregano
3/4 teaspoon dried thyme
1/2 cup heavy cream, non-alcoholic (optional)
2 tablespoons grated Parmesan cheese
1/4 teaspoon black pepper

Instructions

Heat olive oil in Instant Pot using Sauté function
Add onion and garlic; sauté 2-3 minutes until softened
Add fresh tomatoes, canned tomatoes, sugar, salt, basil, oregano, and thyme
Close lid, set to High Pressure for 8 minutes
Allow natural pressure release for 10 minutes, then quick release remaining pressure
Blend soup in batches until smooth
Stir in heavy cream and Parmesan
Season with black pepper and serve warm

Notes

For richer flavor, sauté vegetables with a splash of vegetable broth before pressure cooking
Add a splash of non-alcoholic balsamic vinegar for tanginess (no alcohol required)
Store in airtight container for up to 5 days
Can freeze for 3 months
Optional: top with basil leaves and a drizzle of olive oil before serving

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