Instant Pot Tomato Bread Soup

Tomato Bread Soup for the Soul

Yes, I know it’s not exactly soup season, but I won’t tell if you don’t. Tomato soup is one of my ultimate comfort foods. When I was little, that meant Campbell’s and a grilled cheese on the side (or saltine’s, a close favorite for dunking). I already have a collection of tomato soup recipes on my blog, like this Whole30 version and this one with roasted red peppers. But I love a good Italian-style tomato bread soup that has fresh basil and garlic thrown in. Sure, you can leave out the crusty bread. But it adds a layer of texture and flavor that’s next-level delicious. I say go wild with an extra slice of crusty bread on the side. Just what you need to soak up your soup!

Making soup in the Instant Pot just makes things faster and more hands off. Cook it up in minutes and purée before serving. A handheld immersion blender is the key to making blended soups right in your soup pot.

When life starts to go off the rails with too many “to-dos” and stressors, I suggest you whip this up and call it a night. Put your feet up in the 10 minutes it takes to cook, close your eyes and let the beeping of the Instant Pot be your wake up call. Hang in there mamas, we’re almost to summer.

Looking for more soup recipes?

Chicken Noodle Soup
Instant Pot Lamb Stew (Whole30)
White Chicken Chili
Coconut Red Curry Soup
Corn Chowder with Roasted Poblanos, Chunky Potatoes, and Yellow Squash

Print Recipe

Instant Pot Tomato Bread Soup

This is one of my family’s favorite soups. You can omit the bread in the soup, but it helps to thicken and add flavor and body.

Course: Soup

Keyword: instant pot, Soup, tomato bread soup

Equipment

• Instant Pot
• Immersion Blender

Ingredients

• 1/4 cup extra-virgin olive oil 
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 ribs celery, diced
• 1/2 teaspoon kosher salt
• 1 24-ounce jar or can whole peeled or crushed tomatoes, preferably organic
• 1 slice whole grain or rustic sourdough bread, diced, with crust on
• 2 cups chicken broth or water
• 8 basil leaves, cup in a chiffonade, plus more for garnish if you’d like

Instructions

• Hit the sauté feature on your Instant Pot and add the olive oil to the insert. Once it warms up, add the onion and a pinch of kosher salt and sauté until softened. Add the garlic, carrots, celery and salt. Give the vegetables a stir, then add the tomatoes, diced bread and chicken broth. Close the lid and seal the vent. Cook on the soup setting for 10 minutes.
• Once finished cooking, you can quick release the steam and open the lid (or if you’re not in a hurry, just let it vent naturally). Add the basil and use an immersion blender to puree the soup. If you don’t have an immersion blender, carefully transfer the soup to a blender, being careful of the steam. After you close the blender lid, put a kitchen towel on top of the lid and hold it down while you puree. 
• Ladle the soup into bowls and top with a chiffonade of fresh basil and a sprinkling of crunchy sea salt. An extra drizzle of extra-virgin olive oil would be delicious.