Instant Pot Creamy Tomato Soup


Dry Goods

olive oil2 tablespoons
chicken broth1 cup
diced tomatoes28 ounce


celery2 stalks, diced
onion1 small, diced


heavy cream.25 cup


table salt to taste
freshly cracked pepper to taste


Rich and flavorful soup, made with fire-roasted tomatoes, celery, onions, garlic, and a touch of cream swirled at the end. Freezes great, too! And yep: you can totally freeze the cream. It may separate a little during thawing. Stir it to combine in a small bowl, then add a few tablespoons of soup a little at a time until smooth, and add the cream and soup back to the larger pot.


Instant Pot Instructions: 

1. Heat the olive oil in the Instant Pot on “saute” function until shimmering. 2. Add the onions and celery and stir, cooking until they have begun to soften. 

3. Add the garlic, chicken broth, and cans of tomatoes and stir to combine. 

4. Secure the lid and cook on High Pressure for 10 minutes. 

5. Release the pressure with the Quick Release valve, then blend the soup with a blender or food processor until you’ve reached a desired smoothness. 

If freezing, store cream separately.  

Slow cooker instructions: 

  1. Add ingredients raw and secure lid. 
  2. Cook on low for 6 hours, high for 4, until soup is cooked through and easily blended. 

If freezing, store cream separately.

Prep Plan

Prep it for later:
1. Combine all ingredients except for the cream in a large freezer-safe gallon ziplock bag.

You’ll need:
1 bag or container of prepped ingredients, except for cream
2. 1 container of cream, stored in the fridge or freezer

Prepare from prepped:
1. Combine all ingredients except for cream in the Instant Pot or slow cooker, then follow instructions as described in the recipe.
2. Add cream at the end of cooking, prior to serving.