Instant Pot Tomato Soup: My Go-To Cozy Recipe

Hey there! So, I’ve gotta tell you, this Instant Pot Tomato Soup is my saving grace on those chilly nights when I just want something warm and comforting without too much fuss. I remember the first time I made it; I was in a bit of a cooking rut, and my friend insisted I try it. Honestly, I was skeptical (because who isn’t a little wary of soup form a can?) but then I tried it and boom! Soup euphoria. I’ve even got a sneaky little secret ingredient that makes it pop—more on that later.

Why You’ll Love This Soup

I whip this up whenever I’m feeling too lazy to make dinner but still want to feel like I’ve got my life together. My family goes nuts for it because it’s got that perfect balance of tangy and creamy (without being too heavy). It’s also great for when I’m trying to use up those extra tomatoes before they go rogue in the fridge. Plus, it’s all done in the Instant Pot, so you know it’s kinda fool-proof!

What You’ll Need (And Maybe Don’t Need)

• 2 tbsp olive oil (or butter if you’re feeling indulgent)
• 1 onion, chopped (I’ve used shallots when I’m feeling fancy, but any onion works fine)
• 2 cloves garlic, minced (or, let’s be real, the pre-minced jarred stuff is okay too!)
• 4 cups fresh tomatoes, chopped (canned tomatoes in a pinch work wonders)
• 1 cup vegetable broth (chicken broth works too—just not if you’re feeding vegetarians)
• 1 tbsp sugar (to balance the acidity, trust me on this one)
• Salt and pepper to taste
• 1/2 cup heavy cream (I’ve even used coconut milk for a twist)
• Basil leaves for garnish (optional, but they do look pretty)

Let’s Get Cooking!

1. First, hit that Sauté button on your Instant Pot and add the olive oil. Once it’s shimmering, toss in the onions. Stir them around until they’re nice and soft. This is where I usually sneak a taste because, well, onions are delicious.
2. Add the garlic and stir for about a minute—don’t let it burn! Gingerly chuck in those tomatoes and the broth, give it all a good stir.
3. Pop the lid on, make sure your valve is set to sealing, and choose the Soup setting. Now go chill for 10 minutes. Or do something productive, I guess.
4. Once it’s done cooking, let it sit for a few minutes before venting. Quick release the pressure (I always jump at the hiss—every single time).
5. This is the fun part: use an immersion blender right in the pot to blend everything until smooth. (If you’ve only got a regular blender, that works too—just be careful, it’s molten hot.)
6. Finally, stir in the cream; don’t worry if it looks a bit weird at this stage—it always does! Season with salt and pepper.
7. Ladle into bowls, garnish with basil if you’re feeling fancy, and enjoy!

Some Random Notes

Okay, so I’ve learned that a little bit of sugar goes a long way to counteract tomato acidity. If you find it too sweet, just dial it back a bit next time. Also, if the soup’s too thick, splash in some more broth. It’s all about balance, right?

Crazy Variations I’ve Tried

Once I threw in some red pepper flakes for a kick—big hit! But when I tried adding cheese, it turned into a gloopy mess (who knew?). Oh, and the coconut milk instead of cream? Surprisingly delightful!

Can’t Find That Tool?

If you don’t have an immersion blender, don’t sweat it. Just carefully transfer the soup in batches to a regular blender. Or, if you like it a bit chunky, just mash it a bit with a potato masher (kinda rustic, I like to think).

How to Store It (But It Never Lasts!)

Honestly, in my house, it’s gone within a day, but if you’re a more restrained eater, you can stash it in the fridge for up to 3 days. It actually tastes better the next day, I think—it gets a bit thicker and more flavorful. For longer storage, freeze it in portions and just defrost as needed.

What to Serve It With

My favorite way to serve this is with a gooey grilled cheese sandwich. There’s just something so right about dunking crispy, buttery bread into warm soup. It’s like a hug in meal form. Or some crusty bread will do if you’re out of cheese (which, honestly, why?).

Pro Tips I’ve Learned the Hard Way

I once tried rushing the blending step and regretted it because it left unsavory tomato bits, so take your time! Also, don’t skip sautéing the onions first—it really deepens the flavor, and I’m all about that.

Frequently Asked Questions

• Can I use dried basil instead? Sure can, just add it during cooking instead of as a garnish. Dried herbs pack more punch, so a little goes a long way.
• What if I don’t have fresh tomatoes? No problem, canned tomatoes (diced or whole) will work just fine. Actually, they’re a bit more consistent in flavor.
• Is it freezer-friendly? You bet! Just make sure to leave out the cream until you’re ready to reheat and serve. Add it at the end for the best texture.