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.
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.
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.
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.
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!
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.
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.
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.
Looking for more Instant Pot Soup Recipes? Check out some more of my favorites!
21 Day Fix Instant Pot Roasted Red Pepper Soup | Carrie Elle
Instant Pot Chicken Tortilla Soup
Healthy Instant Pot Lasagna Soup
Easy Instant Pot Tomato Soup with Crispy Cheese
Ingredients
For the soup:
- 1 cup chopped carrots
- 1 cup chopped onions
- 3 cloves garlic chopped
- 2 teaspoons olive oil
- 2 teaspoons butter/vegan butter
- 2 cans Italian Style San Marzano Tomatoes in puree 28 oz each
- 1 cup chicken stock or veggie stock for vegan/vegetarian
- 2 tablespoons chopped fresh basil leaves
- ⅓ cup 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.
Stacy says
Do you taste the coconut cream in the soup at all?
Nancylynn says
No! Just creamy deliciousness!
Jazmin Locke says
Any tips for what to do with the remaining coconut milk?
Nancylynn says
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/
Lindsay says
Any tips on where to find these tomatoes? I’m having a hard time finding them at Walmart or Target.
Nancylynn says
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!
Crystal Staley says
Could I substitute fresh tomatoes in this recipe? If so, what would the measurement be?
Nancylynn says
I would make this https://confessionsofafitfoodie.com/fresh-tomato-sauce-instant-pot/ then add a little broth and coconut milk!
Jaime says
The comforts of my childhood in a healthy version. Canned soup is no longer an option!
Andrea says
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
Tammy says
Can’t wait to try this! Truly enjoying all your yummy recipes! What can I sub for coconut cream? Thanks!
Nancylynn says
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!!!
Gladys says
Making this right now! I can’t thank you enough for all of your amazing recipes to help with our new healthy lifestyle!
Nancylynn says
You are so, so welcome! Thank you for trusting me with your meals!
Becca says
How many ounces are the cans of tomatoes?
Nancylynn says
28 oz! Thanks – updated!
Laura says
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?
Nancylynn says
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!