Pressure Cooker Creamy Garden Tomato Soup is a healthy vegetarian recipe made in your Instant Pot with ripe tomatoes from the garden along with Parmesan, balsamic vinegar and pesto for amazing flavor!
Pressure Cooker Creamy Garden Tomato Soup
Are you still enjoying the fruits of your labor in the garden? Tomatoes are nearing the end of their season here in the Midwest, but there are still some ripe ones for the picking. Hopefully you still have some garden tomatoes left to make this amazingly delicious Pressure Cooker Creamy Garden Tomato Soup in your Instant Pot or a fresh batch of Garden Salsa. This soup is bursting with fresh bright flavors from pesto, balsamic vinegar and Parmesan cheese. Store bought canned tomato soup is no comparison to this recipe!
Pressure Cooker Tomato Soup
If fresh tomatoes are out of season for you, you can certainly used canned tomatoes as a substitute. Honestly that is a better option than the hard woody tomatoes you find in the grocery store in the middle of the winter. They have so little flavor that they don’t contribute much to a dish, whereas canned tomatoes are usually preserved at their peak freshness. None of those can come close to ripe garden tomatoes though!
If you can your own garden tomatoes, that is a great alternative to fresh tomatoes. If that isn’t an option, then I always recommend fire roasted tomatoes for the best store bought option. They have much more flavor than regular diced tomatoes and a little less liquid.
Healthy Instant Pot Tomato Soup
After you have made all the BLTs a person can eat in the summer with those amazingly sweet tomatoes, give this Pressure Cooker Creamy Garden Tomato Soup a try for something healthy and different. All tomato soup goes great with a grilled cheese and this one is no exception. Slather some fresh bread with butter and pile it high with your favorite cheese, like Havarti and grill up a quick sandwich to pair with this soup. It’s a stellar combination that can’t be beat!
More Healthy Instant Pot Soup Recipes
- Pressure Cooker Lemon Chicken & Brown Rice Soup
- Pressure Cooker Hamburger & Pasta Soup
- Instant Pot Chicken Taco Soup
- Pressure Cooker Chicken Tortilla Soup
- Healthy Pressure Cooker White Chicken Chili Soup
- Pressure Cooker Creamy Butternut Squash Soup
Pressure Cooker Creamy Garden Tomato Soup
Ingredients
- 2 Tbsp. butter
- 1 c. small yellow onion
- 6 cloves garlic diced
- 3 lb. garden tomatoes OR 3 14.5-ounce cans fire-roasted tomatoes
- 3 carrots peeled and roughly chopped
- 1 c. chicken stock
- 2 tsp. granulated sugar
- 2 Tbsp. basil pesto
- 2 Tbsp. balsamic vinegar
- 1 1/2 tsp. salt
- 1 bay leaf
- 3/4 cup Half & Half
- 1/2 c. grated Parmesan
- fresh basil for garnish - optional
Instructions
- Add your tomatoes to a large bowl and pour boiling water over them. After a few minutes, using dishwashing gloves to protect your hands from the heat, peel and core the tomatoes.
- Turn your electric pressure cooker to saute and add the butter. When the butter is melted add the onion and cook for 2-3 minutes or until translucent. Add the garlic and cook another minute. Turn off the saute function.
- Add the remaining ingredients except the Half & Half & Parmesan. Set the pressure cooker for 5 minutes on high pressure and turn the valve to seal.
- When the time is up, release the pressure using the valve and carefully remove the bay leaf.
- Add the Parmesan and Half & Half to the pot and transfer the soup in batches to your blender. Blend the soup until it is smooth. Serve topped with fresh basil or homemade croutons.
- (If you don't have a blender, you can use an immersion blender in the pressure cooker to blend it, but it won't be as smooth.)
Melanie says
Does the skin and core have to be removed or has anyone done it without that step?
Danielle Green says
You should be able to get away with leaving them. If you have a good blender, they will blend them up. It can add a bit of a bitter flavor, so just be aware of that.
Alynne says
I followed the recipe exactly, substituting canned tomatoes for fresh, except for a few tomatoes I had in the fridge. The flavour is very good but the cream curdled – I think I will add it after cooking next time.
Danielle Green says
The cream definitely has to be added after it is done cooking.
Morgan says
My husband and I “fix” every recipe, because usually the seasoning isn’t quite up to par. This soup was AMAZING and required no fixing. We get a glut of tomatoes from our garden last summer and I made and froze batches of this soup. It lasted all winter and was incredible when paired with grilled cheese on a rainy day.
Kayla Johnson says
Could I make this and refrigerate overnight and then add half and half the next day?
Denise says
Sorry but the time of five minutes was not enough. My soup was nowhere near done. I used the soup option on my Instant Pot for 25 min..
Danielle Green says
What wasn’t done about it? It is just vegetables that need to be cooked, so I guess I’m not sure why you would need 25 minutes?
Kayla Johnson says
Can I refrigerate overnight and add cream the next day?
Danielle Green says
Absolutely!
Megan says
I made this recipe with fresh tomatoes from the garden and it was delicious! My husband LOVED it!
Julie says
This is a great recipe for fall! We tried it and the whole family loved it!
Morgan Funke says
This was amazing!!! We had a ton of tomatoes from the garden. My husband and I “fix” the seasonings in every recipe we make. This was perfection, exactly as written. It’s one of the best things I’ve ever made!
Danielle Green says
So glad you enjoyed the recipe Morgan. I wish I had my hands on some more garden tomatoes right now!
Morgan Funke says
This was amazing!!! We had a ton of tomatoes from the garden. My husband and I “fix” the seasonings in every recipe we make. This was perfection, exactly as written. It’s one of the best things I’ve ever made!
Megan says
I can’t wait to try this recipe! Would it be fine if I doubled the recipe? I have so many tomatoes and they’re all ripe at the same time, so I’d like to just make a big batch of soup!
Danielle Green says
Yes, it should be fine to double the recipe unless you have a small pressure cooker. Add the broth last and if there isn’t enough room, just add the remaining broth after the rest of the soup as cooked!
Melissa Howell says
This soup looks too pretty to eat! I’ve got to get my Instant Pot out and make it right away! I can almost taste it now….
Melissa Howell says
This soup looks too pretty to eat! I’ve got to get my Instant Pot out and make it right away! I can almost taste it now….
Malinda says
I am just starting to use my Instant Pot and need all the easy recipes to start off with! This looks perfect, thanks!!
Malinda says
I am just starting to use my Instant Pot and need all the easy recipes to start off with! This looks perfect, thanks!!
Deb says
I had a ton of tomatoes from the garden and made this yesterday. Delicious, loved it!!!
Coleen Koehl says
My daughter just bought me an Instant Pot and I tried this recipe first. So easy and so delicious. My husband LOVED it!
Julie Evink says
Oh.My.Goodness. This is amazing! I had a few leftover tomatoes from canning and this was the perfect treat heading into fall!
Coleen Koehl says
My daughter just bought me an Instant Pot and I tried this recipe first. So easy and so delicious. My husband LOVED it!
Julie Evink says
Oh.My.Goodness. This is amazing! I had a few leftover tomatoes from canning and this was the perfect treat heading into fall!