This delicious freezer friendly Instant Pot Tomato Soup uses pantry staples. There’s always a couple cans of tomatoes in the back of my couple so here’s an easy way to use it up!
Dairy-Free Tomato Soup in the Instant Pot
It’s no secret I’m a fan of tomato soup – on the blog alone, I’ve got a Roasted Tomato and Garlic Soup recipe, a smoky Roasted Corn and Tomato Soup recipe, and a Baked Tomato Soup Mac and Cheese recipe. So when I was doing inventory in my pantry and saw all my canned tomatoes sitting in the shelf, my first thought was to make tomato soup!
This is one of my favourite basic recipes. It’s simple, doesn’t require too many ingredients, and because all my other tomato soup uses dairy, this tomato soup’s dairy-free! While I have frozen soups with cream in it without issue before, I know some readers prefer not to freeze soups with cream with it so this one’s for you guys! Coconut milk makes this Instant Pot Tomato Soup super creamy and freezes wonderfully.
It’s truly the easiest tomato soup using canned tomatoes ever. Just dump everything into the pressure cooker, blend when done, and you’ll have an Instant Pot creamy tomato soup recipe in no time.
What You’ll Need To Make Tomato Soup in the Pressure Cooker
- onion – sweet or yellow onion works for this tomato soup.
- garlic – I’m always believe the more the merrier when it comes to garlic!
- canned tomatoes – either canned diced tomatoes or canned whole tomatoes or a mix of both.
- vegetable broth – use low sodium when possible.
- dried basil
- pinch of salt
- coconut milk – full fat only!
How to Make Creamy Instant Pot Tomato Soup
- In the Instant Pot, add in the onions, garlic, canned tomatoes, vegetable broth, dried basil, and a pinch of salt. No need to stir.
- Place the lid on the pressure cooker, set to seal, and pressure cook for 10 minutes. Natural pressure release for 10 minutes when done before quick releasing.
- When done, blend with either an immersion blender or regular blender, add in the coconut milk, and blend again until smooth.
- Serve immediately or freeze for later.
How to Freeze Instant Pot Tomato Soup
- Do not freeze hot soup. Once your soup has cooled, pour it into a mason jar, leaving a minimum of 1 inch of space on top. Using the mason jar means there’s always a serving of soup ready to go compared to freezing a large batch in a large container. Be sure you use mason jars that are freezer friendly.
- When ready to use, let the soup thaw out overnight in the fridge before re-heating it. Follow glass safety instructions – the sudden change in temperature is a no-no. If you don’t want to chance anything, these plastic containers are great for soups.
- I also like to use Souper Cubes for freezer soups as you can easily freeze in 1 cup servings then stack them later. Watch my Youtube video and see how easily it freezes and pops out to store!
How to Thaw Frozen Instant Pot Tomato Soup
- Thawing in the fridge: thaw in the fridge for 1-2 days and microwave, preferably after transferring to a microwave safe container/bowl.
- Water bath: thaw the frozen soup in a warm water bath until melted. Reheat on the stove or in the microwave.
- Directly microwaving it: this method is why I love my Souper Cubes. You can pop the block of frozen tomato soup out of the silicone and then microwave it from frozen in a microwave safe container or reheat it on the stove with an extra splash of broth.
What to Serve with Tomato Soup
- grilled cheese
- pan fried pierogies
- crackers
- crispy chickpeas
- crispy lentils
- air fryer garlic bread
Instant Pot Tomato Soup
Ingredients
- ½ onion, roughly chopped
- 4 cloves garlic
- 2 cans tomatoes, 796ml/28 oz each, either canned diced tomatoes or canned whole tomatoes or a mix of both. Liquid included, no draining necessary.
- 3 cups vegetable broth
- 2 tsp dried basil
- 1 pinch of salt
- 1 can coconut milk, 398ml
Equipment
- Blender or Stick Blender
Instructions
- In the Instant Pot, add in the onions, garlic, canned tomatoes, vegetable broth, dried basil, and a pinch of salt. No need to stir.
- Place the lid on the pressure cooker, set to seal, and pressure cook for 10 minutes. Natural pressure release for 10 minutes when done before quick releasing.
- When done, blend with either an immersion blender or regular blender, add in the coconut milk, and blend again until smooth.
- Serve immediately or freeze for later.
Nutrition Per Serving
More Instant Pot Recipes to Try
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