Instapot Creamy Tomato Soup

After how good the Potato Soup turned out in my Instapot, I decided I wanted to try a different type of soup and it ended up being a tomato soup.  And it was/is delicious!  For whatever reason, I have been in a soup sort of mood so don’t be surprised if I end up posting more soup recipes made in the Instapot!



Here are my ingredients…. well, except for flour because I forgot and garlic because I decided last minute that it needed garlic…. all soup should have garlic just on principle!!!

To start, I set the Instapot to sauté, added some olive oil to the bottom of the pot and sautéed my carrots, onions and garlic for about 3 or 4 minutes.

I added the diced tomatoes, tomato paste, oregano, basil and stock and set the Instapot to pressure cook for 6 minutes.

I let it release steam for about 10 minutes before setting the sealing valve to release.

In a medium bowl I melted the butter/margarine in the microwave on high heat then added the flour.  I whisked in the milk and microwaved it on high heat for about 4 minutes, stirring every minute, until thickened.

I added the butter/flour mixture to the pot along with the parmesan and put the Instapot back to sauté to heat through before serving.





Instapot Creamy Tomato Soup

Preparation Time: 10 minutes  Cooking Time: 6 minutes + 10 minutes release time  Servings: 4 – 6


  • 1 can (large) diced tomatoes
  • 3 tbsp. tomato paste
  • 3 cups chicken stock/broth
  • 2 tbsp. olive oil
  • 1/2 cup chopped green onion
  • 1/2 cup grated carrot
  • 3 tsp. minced garlic
  • 1 tsp. oregano
  • 1 tsp. basil
  • 3 tsp. flour
  • 3 tsp. butter/margarine
  • 1 1/2 cups milk
  • 1 cup grated parmesan


  1. Set Instapot to Sauté, add carrots, onions and garlic with the olive oil and cook for about 3 minutes.
  2. Add diced tomatoes, tomato paste, broth, oregano and basil and set Instapot to Pressure Cook for 6 minutes.
  3. After the 6 minutes, allow the Instapot to naturally release steam for 10 minutes before manually releasing the remaining steam.
  4. In a medium bowl, melt butter/margarine and the mix in flour.
  5. Whisk milk into butter/ flour mixture and microwave on high heat for about 4 minutes, stirring every minute, until thickened.
  6. Add butter/flour mixture and parmesan to tomato mixture in Instapot and set to Sauté to heat through and melt parmesan.
  7. Serve with a pinch of grated cheese.

16 thoughts on “Instapot Creamy Tomato Soup

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