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5 from 1 vote

Easy Instant Pot Tomato Soup

This tomato soup with grilled cheese croutons is the perfect comfort meal for a cold winter's night. Cooking it in the Instant Pot, gives it a rich and delicious flavor that will make everyone think it has been slow cooking all day. Enjoy it as a main course for dinner with the grilled cheese croutons and take the leftovers ( if there are any) for lunch the next day!
Prep Time10 mins
Cook Time20 mins
Course: Soup
Cuisine: American
Keyword: Instant Pot Tomato Soup, Tomato Soup, Tomato Soup with Grilled Cheese Croutons, Vegetarian Tomato Soup
Servings: 8 servings
Calories: 423kcal



For the Soup:

  • 1 Tablespoon butter
  • 1 large onion peeled and chopped
  • 3 celery stalks washed and sliced
  • 1 cup spinach leaves finely chopped
  • 1/2 cup Italian flat leaf parsley finely chopped
  • 1 Tablespoon fresh thyme
  • 1 Tablespoon Italian seasoning
  • 1 teaspoon ground oregano
  • 3 Tablespoons brown sugar
  • 1 Tablespoon garlic salt
  • 1 Tablespoon black pepper
  • 1 Tablespoon minced garlic
  • 2 14.5 ounce cans of diced tomatoes
  • 2 14.5 ounce cans of stewed tomatoes
  • 1 28 ounce can of tomato puree
  • 1 6 ounce can of tomato paste
  • 4 cups vegetable broth
  • 2 cups water
  • 1 1/2 cups heavy cream
  • Salt and pepper to taste

For the Croutons:

  • 6 Tablespoons butter
  • 1 Tablespoon olive oil
  • 1 teaspoon garlic salt
  • 1/2 teaspoon minced garlic
  • 6 slices bread
  • 1 1/2 cups Shredded Colby Jack cheese



  • In the bottom of the Instant pot with the setting on 'SAUTE' melt 1 Tablespoon of butter.
  • Add the chopped onion and celery. Sauté until softened, about 5 minutes.
  • Next, add the finely chopped spinach and parsley. Sprinkle with a little salt and pepper and cook until wilted.
  • Stir in the fresh thyme, vegetable broth, stewed tomatoes, tomato puree, tomato paste and water. Stir well until tomato paste is melted into soup.
  • Then, add the Italian seasoning, oregano, brown sugar, garlic salt and black pepper. Stir well to blend all ingredients.
  • Place the lid on the Instant Pot and make sure the pressure valve is set to 'SEALING'.
  • Press the SOUP setting on your Instant pot, let the pressure build and soup to cook. (While the soup is cooking, make the croutons).
  • When the timer finishes counting down to zero, allow the pressure to naturally release for 10 minutes.
  • Then, do a quick release, by turning the pressure valve to 'VENTING' - making sure you use a pot holder or oven mitt to turn the valve.
  • When all the pressure has been released, and the float valve is down, remove the lid to the Instant pot, and stir the soup.
  • Stir in the cream and minced garlic.
  • Use an immersion blender to blend the soup until it is a smooth and creamy texture. (This can also be done in small batches in a regular blender)
  • Serve warm with grilled cheese croutons.


  • In a small bowl, combine the softened butter, olive oil, garlic salt, and smashed garlic.
  • Blend all together, and spread the butter mixture on one side of each slice of bread.
  • In a non-stick skillet, place the bread, buttered side down, and sprinkle 1/2 cup of cheese on the bread.
  • Place another piece of bread, buttered side up on top of the cheese.
  • Cook the grilled cheese until golden brown on both sides.
  • Remove grilled cheese from skillet and allow to cool for 10 minutes.
  • Cut grilled cheese into large crouton size pieces and serve on the side or on top of the soup.


Calories: 423kcal | Carbohydrates: 21g | Protein: 9g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 110mg | Sodium: 2007mg | Potassium: 183mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2151IU | Vitamin C: 9mg | Calcium: 254mg | Iron: 2mg