Instant Pot Creamy Tomato Dill Soup

A bowl of Creamy Tomato Dill Soup with grilled cheese sandwiches.

Here’s the best homemade creamy tomato soup recipe I’ve found. Instant Pot Creamy Tomato Dill Soup is a quick tomato soup recipe made with canned tomatoes.

Not exactly a healthy tomato soup because of the cream, you’ll find it to be a warm, comforting and satisfying soup that your Instant Pot can have ready in mere minutes.

Instant Pot Creamy Tomato Dill Soup Recipe 

A bowl brimming with creamy tomato dill soup.
Howdy! Chef Alli Here. Let’s Get You Cookin’….Shall We? 🙂

I am forever grateful that there are so many easy Instant Pot soups that can be made in minutes! We always enjoy a good, comforting soup since the winter season here in Kansas is especially cold due to the humidity.

Instant Pot Sausage Bacon and Potato Soup really hits the spot, and so does Instant Pot Chicken and Noodle Soup, a family favorite around here.

If you enjoy Mexican-inspired soups, be sure to whip up a pot full of Instant Pot Chicken Tortilla Soup

After I make my Instant Pot Holiday Ham, I use the ham bone to to make a big pot full of Instant Pot Ham and Bean Soup.  My boys aren’t fans, but I am!

What to Love About This Recipe – 

  1. It doesn’t taste anything like canned tomato soup.
  2. It’s perfect with a simple grilled cheese sandwich…we like to dip ours into the soup.
  3. You can easily make a low-fat version by switching out the whipping cream for fat free half-and-half.
  4. You only need a few ingredients to have homemade tomato soup in a hurry!

What Ingredients Do You Need to Make Instant Pot Tomato Dill Soup? 

  • Stewed tomatoes
  • Aromatics – scallions, celery, garlic,
  • Butter
  • Salt, sugar, and dried dill
  • Whipping cream (may substitute half-and-half or fat-free half-in-half)
  • Croutons, for garnishing the soup, if desired

Recipe Tips for Making Creamy Tomato Soup with Canned Tomatoes

Be sure you don’t add the whipping cream before you pressurize the Instant Pot.  Any dairy products needed in Instant Pot recipes should always be added after the pressurizing process.

If you are using half-and-half or fat-free half-and-half instead of whipping cream, you’ll need to thicken the soup with a cornstarch slurry.

To make a cornstarch slurry, combine 2 Tbs. water (or broth) with 2 Tbs. cornstarch in a small bowl, whisking until smooth.  Add the slurry, a little bit at a time into the hot soup, stirring until the soup thickens. **The soup will also continue to thicken as it cools.

How to Make Instant Pot Creamy Dill Soup in 5 Steps

  1. Place the stewed tomatoes and all their juices into the bowl of a large food processor; process until smooth.
  2. Using the sauté setting on the Instant Pot, add the desired amount of butter; when the butter is hot, add the scallions, celery, and garlic, cooking for 1-2 minutes.
  3. Stir in the salt, sugar, dill and pureed tomatoes with juices to the Instant Pot.  Securely lock the Instant Pot lid into place, choosing the high pressure setting for 5 minutes, bringing the Instant Pot to full pressure.  When the timer sounds, perform a quick release to remove all the pressure from the Instant Pot.
  4. Carefully unlock and remove the Instant Pot, gently giving the soup a stir.  Pour in the whipping cream and stir once again.
  5. Season to taste with salt and pepper, then serve the soup at once. Garnish with croutons, if desired.
Creamy Tomato Dill Soup in a bowl with grilled sandwiches on the side.

More Favorite Instant Pot Recipes to Enjoy 

For a List of All my Favorite Soups – Go Here

Printable Recipe for Instant Pot Creamy Tomato Dill Soup

A bowl of Creamy Tomato Dill Soup with grilled cheese sandwiches.

Instant Pot Creamy Tomato Dill Soup

Here's the best homemade creamy tomato soup recipe I've found. Instant Pot Creamy Tomato Dill Soup is a quick tomato soup recipe made with canned tomatoes. 
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 5 minutes
Cooking time shown does not include the amount of time needed to bring the Instant Pot up to pressure since this varies.: 5 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 418kcal
Author: Chef Alli

Ingredients

  • 4 scallions, chopped, green and white parts both
  • 4 cloves garlic, minced
  • 2 ribs celery, diced small
  • 2 - 4 Tbs. unsalted butter
  • 2 pinches kosher salt
  • 1-2 tsp. granulated sugar
  • 28 oz. stewed tomatoes, with juices, pureed in the food processor
  • 1 tsp. dried dill, may substitute 1-2 Tbs. fresh dill, if preferred
  • 1 1/2 cups whipping cream or half and half (if using half and half, you may need to thicken the soup with a cornstarch slurry)

Instructions

  • Using the saute setting on the Instant Pot, melt the desired amount of butter; add scallions, garlic, and celery, cooking the vegetables for just a couple minutes.
  • Add the salt, sugar, tomatoes, and dill; securely lock the Instant Pot lid into placed, then and choose the high pressure setting, setting the timer to 5 minutes; bring the Instant Pot to full pressure.
  • When the timer sounds, use a quick release to release all the pressure from Instant Pot; unlock the lid, then stir in the cream.
  • Serve at once, or let the soup fully cool , chilling it to serve at a later time.

Notes

**Please note:  the cooking time stated for this recipe does not include the time required to bring the Instant Pot up to pressure since this can vary. This recipe was made using a 6-quart Instant Pot. 
 
Be sure you don’t add the whipping cream before you pressurize the Instant Pot.  Any dairy products needed in Instant Pot recipes should always be added after the pressurizing process.
If you are using half-and-half or fat-free half-and-half instead of whipping cream, you’ll need to thicken the soup with a cornstarch slurry.
To make a cornstarch slurry, combine 2 Tbs. water (or broth) with 2 Tbs. cornstarch in a small bowl, whisking until smooth.  Add the slurry, a little bit at a time into the hot soup, stirring until the soup thickens. **The soup will also continue to thicken as it cools.
 
Course: Main Course
Cuisine: American
Keyword: Comfort Food, instant pot, tomato soup

Nutrition

Calories: 418kcal | Carbohydrates: 13g | Protein: 3g | Fat: 41g | Saturated Fat: 26g | Cholesterol: 139mg | Sodium: 457mg | Potassium: 369mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1812IU | Vitamin C: 12mg | Calcium: 118mg | Iron: 2mg

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Let’s Get You Cookin’,
Chef Alli

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

Blog Comments

Alli, My wife and I are 75 year old retired empty nesters. Jan has been diagnosed with Pulmonary Hypertension a rare and possibly life ending illness. I have frequently done breakfast and lunches but not much on dinner. I need to learn to fix some basic meals that could fill out our weekly supper schedule. I was in hope that you would be teaching again as you did in the past at HyVee. There must be a number of guys out there with a similar need. Thanks, Mike Locke mlocke@remax.net

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