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You are here: Home / All Recipes / Easy Instant Pot Tomato Soup with Crispy Cheese Chips

October 8, 2018 By Nancylynn 17 Comments

Easy Instant Pot Tomato Soup with Crispy Cheese Chips

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This creamy, delicious, and easy Instant Pot Tomato Soup is made with tomatoes, fresh basil, veggies, and a dollop of coconut cream.  Oh – and don’t forget the crispy cheese chips for the perfect, low carb topping! This healthy comfort food soup is great for anyone following the 21 Day Fix, 2B Mindset, Liift 4, Keto, Weight Watchers, or any other nutrition plan. This post contains affiliate links for products I’m obsessed with. 


A woman's hand dipping a homemade crispy cheese chip into a white bowl of creamy tomato soup

Guys…I can’t believe I’m only now putting a tomato soup on this blog.  I’ve literally been meaning to do it for forever now because you all need this is in your life.

Two white bowls full of creamy tomato soup with a white swirl of coconut cream and topped with crispy cheese chips

As I am writing this, I’m looking out the window at a distinctly Fall looking sky…and while the temperature is still on the warmer side, there is a dampness in the air and a grey, overcast sky.

In other words, the perfect day for soup.

Instant Pot with carrots, onions, and garlic sauting. The Veggies are being stirred with a wooden spoon.

As far as recipes go, this Instant Pot Tomato Soup couldn’t be simpler.  You could easily adapt this for the stovetop or even the crock pot, but I love how quick it all comes together in a pressure cooker.


Instant Pot with whole San Marzano Plum Tomatoes and fresh basil

And while this soup has a few fresh ingredients – namely onions, carrots, garlic and basil, it also relies heavily on pantry staples so you are minutes away from a pot of this cozy and inviting meal.

I used two large cans of whole Italian Style San Marzano tomatoes as the base of this soup because they are super low in acidity and they produce very few seeds.  They are actually a type of plum tomato which is what my grandma and mom always use in their fresh sauce.  And, yes, fresh tomatoes would also make an amazing soup, but that’s a recipe for another time!

Instant Pot tomato soup being blended using a stainless immersion blender

To keep this Instant Pot Tomato Soup recipe dairy free for my son, as well as Paleo friendly and FIX approved, I have used coconut cream instead of heavy cream and I added this after the cook time is through right before blending.  If you like your soup even creamier you can add more…and I promise that your soup will NOT taste like coconut!

If you don’t yet have an Immersion Blender, it’s time you added one to your holiday list as it will make life so much easier!  Yes, you can use an actual blender (I’ve used my Ninja), but it’s so much easier and way less messy to blend right in the pot you cooked in.


A silpat with crispy cheese chips on a baking sheet

And, for the final touch, I made a bunch of Crispy Cheese Chips to use in place of croutons and oh my word, are they ever dreamy.  I used sharp cheddar because Tomato Soup always makes me think of grilled cheese, but it would also be lovely with homemade Parmesan Crisps even Monterey Jack Crisps…or just go for the grilled cheese sandwich if you are feeling it.

To make the crispy chips, I used my silpat , but you can just line a baking sheet with parchment paper!

I actually tried to make grilled cheese croutons for this for a hot minute, but these Crispy Cheese Chips came out WAY better and since I’ve been a crispy cheese picker my whole life, I’ve been dying to feature it in a recipe.


Two white bowls full of creamy tomato soup with a white swirl of coconut cream and topped with crispy cheese chips

Check out how easy this delicious soup really is!

How can I make this Instant Pot Tomato Soup vegan/vegetarian?

Super (no pun, I swear) easy!  Just swap out the chicken stock for veggie stock, and either omit the Crispy Cheese or use a vegan friendly cheese!  You won’t have to swap the Coconut Milk because that’s already vegan friendly!

Can I use Greek yogurt in this Instant Pot Tomato Soup instead of Coconut Milk?

I haven’t tried it myself, but I bet it would work.  You could also leave the coconut milk out, but it’s seriously my secret ingredient for making everything delicious!

Is Tomato Soup low carb?

Tomatoes are fairly low carb, as are the other ingredients in this soup, so you are fine to enjoy it if you are following a low carb or Keto diet.

Can Tomato Soup be frozen?

Yup!  This is a great soup to prep ahead and portion for quick dinners or lunches!  Just measure out and store flat in ziplock containers.

What are the 21 Day Fix container counts for this Instant Pot Tomato Soup?

This soup counts as a green and half of a teaspoon per serving!  And you can have this Instant Pot Tomato Soup on 2B Mindset, Liift 4, 80 Day Obsession, Whole 30 (minus cheese), Weight watchers, and really any other healthy eating program.

A woman's hand dipping a homemade crispy cheese chip into a white bowl of creamy tomato soup, with the text overlay- 21 Day Fix | 2B Mindset | WW | Easy Instant Pot Tomato Soup | Low Carb | Keto | Vegan Friendly

 

Looking for more Instant Pot Soup Recipes? Check out some more of my favorites!

21 Day Fix Zuppa Toscana (Instant Pot/ Stove Top)

21 Day Fix Broccoli Cheese Soup (Instant Pot/Stove Top) | The Foodie and The Fix

21 Day Fix Instant Pot Roasted Red Pepper Soup | Carrie Elle

Crack Chicken Soup | My Crazy Good Life 

Instant Pot Chicken Tortilla Soup {21 Day Fix}

Instant Pot Cheeseburger Soup [Slow Cooker Option]

Healthy Instant Pot Lasagna Soup | 21 Day Fix Lasagna Soup [Gluten-free]

Close up of two white bowls full of creamy tomato soup with a white swirl of coconut cream and topped with crispy cheese chips, with the text overlay- 21 Day Fix | 2B Mindset | WW | Easy Crock Pot Tomato Soup | Low Carb | Keto | Vegan Friendly

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Easy Instant Pot Tomato Soup with Crispy Cheese Chips (21 Day Fix | Low Carb| Vegan friendly)

★★★★★ 5 from 4 reviews
  • Author: Nancylynn
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes (plus time to come to pressure)
  • Total Time: 10 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American
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Description

This creamy, delicious, and easy Instant Pot Tomato Soup is made with tomatoes, fresh basil, some veggies, a dollop of coconut cream.  Oh – and don’t forget the crispy cheese chips for the perfect, low carb topping!


Ingredients

Scale

For the soup:

1 cup chopped carrots

1 cup chopped onions

3 cloves of garlic, chopped

2 tsp olive oil

2 tsp butter/vegan butter

2 (28oz) cans of Italian Style San Marzano Tomatoes in puree

1 cup of chicken stock or veggie stock for vegan/vegetarian

2T chopped fresh basil leaves

⅓ cup of coconut cream from a can of coconut milk

dried basil (optional, but I like to add it)

salt

pepper

For the crispy cheese crisps:

⅓ cup shredded sharp cheddar cheese

cooking oil spray


Instructions

For the soup in the Instant Pot: 

Set Instant Pot to saute and add in butter and olive oil when it’s hot.  Saute carrots and onions until fragrant, then add in garlic. Saute for an additional minute.

Add tomatoes (with puree), chicken stock, ½ tsp of salt, and fresh basil to the pot.  Lock lid and set for 5 minutes. After cook time do a full natural release.

Remove lid.  Add in coconut cream.  Use an immersion blender and blend until soup is smooth.  Taste and adjust with salt, pepper, and dried basil if desired.

For the soup in a crock pot| stove top: 

In a large pot or dutch oven, add in butter and olive oil and saute carrots and onions until fragrant, then add in garlic. Saute for an additional minute.

Add tomatoes (with puree), chicken stock, ½ tsp of salt, and fresh basil to the pot.  Cook for 30 minutes or until carrots are soft and easy to puree, or transfer to a crock pot and cook on low for 6-8 hours.  Check carrots for softness.  

Add in coconut cream.  Use an immersion blender and blend until soup is smooth.  Taste and adjust with salt, pepper, and dried basil if desired.

For the cheese crisps:

Preheat your oven 400 degrees.  Line a baking sheet with parchment paper and spray with cooking oil spray or use a silpat.

Arrange Cheddar cheese (or cheese of your choice) in 10 small ½ tablespoon heaps on the prepared baking sheet.

Bake in the preheated oven until golden brown, about 7 minutes. Keep watch because they burn quick. Cool for 5 to 10 minutes before removing from baking sheets.

Notes

6 servings

21 Day Fix: 1 Green, 1/2 tsp (soup) **If you add the crispy cheese chips, they are 1/10 of a blue each…go ahead and enjoy a few!

WW Blue Plan: 2 points per serving of soup; 10 cheese crisps = 6 points for full fat cheddar, 1 point for fat free cheddar


Nutrition

  • Serving Size: 1 1/2 cups

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Filed Under: All Recipes, Apps + Snacks, Cooking Method, Courses, Dairy Free, Diet, Dinner, Fall + Thanksgiving, GF + DF, Gluten Free, Hidden Veggies, Ingredient, Kid Friendly, Lunch, Pressure Cooker, Seasonal, Slow Cooker, Soups, Stews + Chilis, Stove + Oven, Vegan + Vegetarian, Winter + Christmas

Reader Interactions

Comments

  1. Laura says

    November 17, 2018 at 4:49 pm

    Nancylynn, with all your wisdom, please help me. I somehow always screw up with the coconut cream, can you refresh my mind? How exactly do we get the cream from coconut milk?

    Reply
    • Nancylynn says

      November 18, 2018 at 6:43 pm

      Hi! When I am buying my coconut milk in the store, I shake the can…the brands that feel the most solid are the ones with the most cream :). Your other option is to refrigerate your can of milk for a few hours – the cream will solidify!

      Reply
  2. Becca says

    August 26, 2019 at 6:55 am

    How many ounces are the cans of tomatoes?

    Reply
    • Nancylynn says

      August 26, 2019 at 6:16 pm

      28 oz! Thanks – updated!

      Reply
  3. Gladys says

    September 9, 2019 at 1:13 am

    Making this right now! I can’t thank you enough for all of your amazing recipes to help with our new healthy lifestyle!

    ★★★★★

    Reply
    • Nancylynn says

      September 10, 2019 at 2:45 am

      You are so, so welcome! Thank you for trusting me with your meals!

      Reply
  4. Tammy says

    November 24, 2019 at 2:57 pm

    Can’t wait to try this! Truly enjoying all your yummy recipes! What can I sub for coconut cream? Thanks!

    Reply
    • Nancylynn says

      November 24, 2019 at 3:32 pm

      Hi! I love the coconut cream in this and would love for you to try it…but you can just leave it out, or add some half and half or yogurt for creaminess. I am so happy you are enjoying the recipes – means everything!!!

      Reply
  5. Andrea says

    December 17, 2019 at 11:32 pm

    This recipe is so quick and easy. I had no idea it could be so easy to make delicious home made tomato soup. AND It is a great starter recipe for the IP

    ★★★★★

    Reply
  6. Jaime says

    January 17, 2020 at 8:05 pm

    The comforts of my childhood in a healthy version. Canned soup is no longer an option!

    ★★★★★

    Reply
  7. Crystal Staley says

    September 5, 2020 at 10:23 am

    Could I substitute fresh tomatoes in this recipe? If so, what would the measurement be?

    Reply
    • Nancylynn says

      October 17, 2020 at 12:20 pm

      I would make this https://confessionsofafitfoodie.com/fresh-tomato-sauce-instant-pot/ then add a little broth and coconut milk!

      Reply
  8. Lindsay says

    October 29, 2020 at 3:18 pm

    Any tips on where to find these tomatoes? I’m having a hard time finding them at Walmart or Target.

    ★★★★★

    Reply
    • Nancylynn says

      October 30, 2020 at 12:54 pm

      Hi! I can typically get them at my normal grocery stores – Giant and Wegmans. If you can’t find them, you can use whatever whole or crushed tomatoes that you can find. Don’t stress!

      Reply
  9. Jazmin Locke says

    March 21, 2021 at 4:42 pm

    Any tips for what to do with the remaining coconut milk?

    Reply
    • Nancylynn says

      March 22, 2021 at 3:15 pm

      Post is coming soon with a round up of recipes using coconut milk, but in the meantime you can definitely freeze it! If you’re following the fix, the silicone egg bite molds for the IP are the perfect size to freeze in because they are 1/3 cup each. You will be able to portion really easily!
      Also, this zuppa toscana is perfect for using remaining coconut milk. I even throw it in frozen to help cool the soup down! https://confessionsofafitfoodie.com/21-day-fix-zuppa-toscana-2/

      Reply

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