Make this Delicious Creamy Comfort: Instant Pot Tomato Soup Recipe (Pressure Cooker Tomato Soup). This homemade tomato basil soup from scratch (with vegan option) is healthy, super easy to make, and freezer-friendly. Perfect dip for the toasted golden grilled cheese yum!

Tried the Recipe? Rate it here 5 from 46 votes

As I was dipping my warm, toasted Golden Grilled Cheese into this Creamy Tomato Basil Soup, I had flashbacks of the days my dad grew tomatoes in our little backyard along the wooden fence. We were thrilled to witness the day-by-day transformation of those deep red, fat, and round tomato beauties! For our first harvest, we didn’t know what to expect. When they ripe, one bucket after another. We ran around the house trying to dig out and empty all the buckets, containers, bowls we could find to collect the juicy tomatoes. What to do with all these tomatoes?! Firm, but juicy; sweet, but tangy. mmMMmm…

But after days and days of Tomato Soup, Hong Kong Style Borscht Soup (羅宋湯), Chinese Stir Fried Tomato and Eggs (番茄炒蛋), oven-roasted tomatoes, salad…

We surrendered as we just couldn’t finish them all. Even our neighbors and friends were overwhelmed (they were probably on the verge of paying us to stop delivering free tomatoes to their house…hehe~).

What do you usually do with your overwhelming harvest of tomatoes? 🙂

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Super easy to make – done in less than an hour!

Deliciously balanced flavors with creamy smooth texture – tangy, slightly sweet, with basil aroma

Ingredients for Instant Pot Tomato Soup 3 pounds (1396g) field or roma tomatoes, cut in half horizontally

3 cups (750ml) unsalted chicken stock (vegan option: use vegetable stock)

3 (11g) garlic cloves, finely chopped

1 (248g) medium onion, chopped

1 (102g) carrot, chopped

½ cup (125ml) heavy cream (vegan option: use coconut milk)

2 tablespoons (30ml) olive oil

1 tablespoon (14g) unsalted butter (vegan option: use olive oil)

2 tablespoons (30ml) fish sauce (vegan option: use regular soy sauce)

2 tablespoons (30g) jasmine rice

A pinch of dried basil

A pinch of dried thyme

Salt, sugar & ground black pepper to taste

Garnish: Fresh basil

Instructions for Instant Pot Tomato Soup Optional Flavor Enhancing Step 1

Quick Roast Tomatoes *Note: This optional step is to maximize the flavor of your tomatoes. If you don’t want to turn on the oven, another option is to brown the tomatoes (cut side down) with olive oil in the Instant Pot on Sauté More for 4 – 5 minutes. Set aside on a large bowl. Preheat oven to 400°F. Layer tomatoes (cut side up) in a baking tray. Drizzle with olive oil and season with salt & ground black pepper. *Pro Tip 1: If your tomatoes are not in season, sprinkle a little sugar on the tomatoes to help them caramelize better. Place baking tray in the oven’s middle rack. *Pro Tip 2: Depending on your oven and tomatoes, it will take 45 – 65 minutes.

Step 2

Prepare Pressure Cooker Heat up your pressure cooker over medium high heat Instant Pot: press Sauté button, then Adjust button to Sauté More function Ensure your pot is as hot as it can be Instant Pot: wait until indicator says HOT

Step 3

Sauté Onion, Garlic, and Carrot Sauté onions in 1 tbsp unsalted butter for roughly 2 – 3 minutes until soften. Add in garlic and season with a pinch of kosher salt and ground black pepper if you like. Sauté for 1 minute until fragrant. Add in chopped carrots and saute for another minute.

Step 4

Deglaze Pour ~½ cup (125 ml) unsalted chicken stock. Scrub all the brown bits off bottom of the pot with a wooden spoon. *Pro Tip: Keep the brown bits as they are very flavorful.

Step 5

Pressure Cook Tomato Soup Add roasted/browned tomatoes, 2 tbsp (30g) jasmine rice, a pinch of dried basil, and a pinch of dried thyme in Instant Pot. Pour in 2 tbsp (30ml) fish sauce and remaining unsalted chicken stock. Close the lid and cook at Pressure Cooking Method: High Pressure for 3 minutes, then turn off the heat and do a 10 minutes Natural Release Open the lid carefully.

Step 6

Blend & Season Blend tomato soup into desired consistency with an immersion hand blender. *Optional: Strain the tomato soup over a fine mesh strainer for maximum smoothness. Add ½ cup (125ml) heavy cream. Taste the soup and season with salt if necessary. *Pro Tip: Depending on the tomatoes, you may want to add a pinch (or a few pinches) of sugar to balance the acidity flavor. It does wonder to the flavor!

Step 7

Serve Instant Pot Tomato Soup Garnish with fresh basil. Enjoy immediately!! This will be a really good soup to serve to your favorite guests with grilled cheese sandwiches on the side 🙂