Instant Pot Creamy French Tomato Soup

I’m a little obsessed with anything that tastes like French onion. I’ve made French Onion Chicken, French Onion Risotto, French Onion Pasta, and of course my version of French Onion Soup. This recipe is a twist that merges those savory onion flavors with ripe tomatoes for a comforting, cheesy soup I call French Tomato Soup.

The idea came from my partner, Richard, who grew an incredible crop of tomatoes this past summer. While admiring the harvest he said, in his charming Southern drawl, “You should do a French onion take on these tomatoes.” It was perfect inspiration. The result is a creamy tomato soup with all the caramelized onion depth of French onion soup, finished with plenty of melty cheese.

Onions — Start with sweet Vidalia onions for their mellow, caramelized flavor.

Onion sliced into strips — Slice the onions into strips to encourage even caramelization.

Adding butter to pot — Melt butter in the pot, then add the onions to sauté.

Sautéing onion — Sauté the onions for 10–15 minutes until they soften and become lightly browned.

Adding garlic to pot — Add garlic at the end of the sauté so it doesn’t burn.

Adding Worcestershire sauce and sherry to pot. — A splash of sherry and a little Worcestershire deepen the savory profile.

Deglazing pot. — Deglaze the pan, scraping up browned bits to add flavor to the soup.

Adding broth to pot — Add broth, dried thyme, and canned whole tomatoes with their juices to build the soup base.

Smoothing out tomatoes in pot. — **Tip:** Do not stir vigorously after adding tomatoes; gently smooth them so nothing sticks to the bottom and you avoid a scorch warning if using a pressure cooker.

Topping basil leaves — A few basil leaves on top add freshness during cooking.

Post-pressure cooking soup — After cooking you’ll have a hearty tomato-onion soup ready to finish.

Reserving onions. — If you prefer a rustic texture, reserve a cup of the cooked onions to stir back in later; otherwise proceed to purée everything.

Placing immersion blender in pot — An immersion blender is an easy way to purée the soup right in the pot.

Adding herb cheese and cream to pot. — Finish the puréed soup by whisking in cream and a soft herb cheese for richness.

Adding shredded cheese to pot — Stir in shredded cheeses until fully melted and smooth. This makes the soup luxuriously creamy and indulgent.

Final stir of soup in pot — A final stir brings all the flavors together: sweet onions, bright tomato, and a savory, cheesy finish.

Ladling soup into crocks — To serve in classic French onion style, ladle the soup into oven-safe crocks, leaving a little space at the rim.

Adding croutons to soup — Top each bowl with croutons to support a blanket of melted cheese—this is easier than trying to fit slices of bread into individual crocks.

Resting muenster cheese on top of croutons — Layer slices of Muenster over the croutons to create a seal that will melt beautifully.

Adding cheddar cheese on top of muenster cheese. — Add a second layer of cheddar or Colby Jack across the Muenster for color and stretch.

Topping with a tomato — Top with a thin slice of campari or cocktail tomato for a fresh, attractive touch.

Placing crock in oven — Place the crocks on a foil-lined sheet and bake or broil briefly until the cheese melts and begins to bubble.

Melted cheese on crock — Watch carefully while broiling so the cheese melts without burning—broilers vary widely.

Spoon going into soup — Serve immediately and dig in—the crocks will be hot, so handle with care.

Man with cheesy spoon — Expect an irresistible cheese pull and big smiles at the table.

Man slurping soup — It’s worth letting go of formality—this soup is meant to be enjoyed wholeheartedly.

Man proud of soup — Be proud of what you’ve made: a comforting, special soup that’s simple to prepare and big on flavor.

Yield: 6

Instant Pot French Tomato Soup

This recipe takes caramelized onions and pairs them with tomatoes, cream, and layers of cheese for a hybrid between French onion and classic tomato soup. The method works well in an electric pressure cooker or on the stovetop; the end result is a silky, deeply savory, and richly cheesy bowl that’s perfect for cozy dinners.

Prep Time
10 minutes

Cook Time
6 minutes

Additional Time
10 minutes

Total Time
26 minutes

Ingredients

4 tablespoons (1/2 stick) salted butter
4 sweet (Vidalia) onions, sliced into strips
3 cloves garlic, minced or pressed
1/4 cup sherry wine
1 tablespoon Worcestershire sauce
1 1/2 cups onion, garlic, or vegetable broth
1 1/2 teaspoons dried thyme
1 bunch fresh basil leaves
2 28-ounce cans whole peeled tomatoes, with their juices
1 1/2 cups heavy cream or half-and-half
5.2-ounce package soft herb cheese (such as Boursin) or another herb cheese
2 cups shredded mozzarella or Swiss cheese
2 cups shredded cheddar or Colby Jack cheese
2 teaspoons seasoned salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Croutons of your choice
Sliced cheddar cheese
Sliced Muenster cheese
Campari or cocktail tomatoes, thinly sliced

Instructions

Add the butter to the Instant Pot and set to Sauté on high. Once melted, add the onions and cook 15 minutes, stirring occasionally, until they are soft, slightly syrupy, and lightly browned. Add the garlic and sauté one more minute.
Add the sherry and Worcestershire sauce and let bubble for about a minute while scraping the bottom of the pot to loosen any browned bits.
Pour in the broth and sprinkle in the dried thyme. Add the canned tomatoes with their juices, but avoid stirring vigorously—use a spoon to gently smooth the tomatoes on top. Tuck basil leaves on top. Secure the lid, set the valve to sealing, and cook on high pressure for 6 minutes. Perform a quick release when finished.
Optional: For a chunkier, more rustic soup, remove about a cup of the cooked onions before blending and set them aside to add back later.
Use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, work in batches in a countertop blender, taking care with hot liquid.
Stir in the cream, herb cheese, and shredded cheeses along with seasoned salt, black pepper, garlic powder, and onion powder. Blend briefly to incorporate until the soup is silky and the cheeses are melted.
To finish in classic French onion style, place oven-safe crocks on a baking sheet and ladle the soup into each, filling just below the rim. Top with croutons, then layer 1–2 slices of Muenster over the croutons to seal, followed by 1–2 slices of cheddar laid in the opposite direction for visual appeal. Place a thin tomato slice in the center. Bake at 425°F or under the broiler for a few minutes until the cheese melts and bubbles. Watch closely to prevent burning. Serve immediately, using caution—crocs and cheese will be very hot.

Chef’s Tips

Feel free to use whatever cheese combination you prefer—this dish is very forgiving and benefits from a variety of flavors and textures. If you’d like a lighter version, substitute half-and-half for heavy cream and reduce the amount of shredded cheese, though the richness is part of the pleasure here.