Can I use fresh tomatoes instead of canned?

Yes, you can definitely use fresh tomatoes in this recipe. However, you will need to cook them down to extract their juices and flavors before adding them to the Instant Pot. This will extend the cooking time.

Can I freeze this soup for later?

Absolutely! This creamy tomato soup can be frozen in an airtight container for up to 3 months. Just make sure to let it cool completely before freezing to ensure the best texture when reheating.

What can I serve with this soup?

This flavorful soup pairs wonderfully with grilled cheese sandwiches, crusty bread, or fresh salads. You can also try it alongside a charcuterie board for a delightful meal.

How can I thicken the soup if it’s too thin?

If you find the soup too thin, you can thicken it by simmering it uncovered for a few extra minutes. Alternatively, you can add a small amount of cornstarch mixed with water to help thicken it.

How do I make this soup spicy?

To add some heat, consider incorporating red pepper flakes or diced jalapeños while sautéing the vegetables. This will give the soup a spicy kick without overpowering the classic flavor.

Instant Pot Creamy Tomato Soup: Simple, Delicious & Quick

Ingredients

Units Scale

2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 cloves garlic, minced
28 ounces canned crushed tomatoes
4 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
1 cup heavy cream
Fresh basil for garnish, to taste

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Instructions

Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the diced onion, carrots, and minced garlic, sautéing until softened.
Stir in the canned crushed tomatoes and vegetable broth. Add the dried basil, oregano, and salt and pepper to taste. Stir to combine.
Close the lid and set to ‘Sealing’. Cook on ‘Manual’ for 10 minutes. Perform a quick release once done.
Gently stir in the heavy cream until well combined, then serve hot garnished with freshly chopped basil.

Notes

For a lighter version, swap heavy cream for coconut milk. Consider adding balsamic vinegar for depth or red pepper flakes for a kick.

Author: carter_emily
Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Soup
Method: Instant Pot
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 6g
Sodium: 800mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 4g
Cholesterol: 80mg