Instant Pot Tomato Soup

Instant Pot Tomato Soup is an easy peasy twist on a comfort food classic! The IP locks in flavor and gives this vegetarian soup a slow-simmered taste in a fraction of the time. Love it so!

Instant Pot Tomato Soup

Last week I tweaked my classic Fire-Roasted Tomato Soup a bit and tested it out in the Instant Pot.

The results were *delicious* and I loved that I could just toss the IP pot in the dish-washer when I was done. It was so easy and, after a quick little sauté of the onions for extra flavor, so hands off!

The leftovers can be frozen (WOOT!) and it’s a great make-ahead option for those of you who like to meal prep. It tastes fantastic the next day (and the day after that!) and is perfect “fast food” when you need to be warmed up on a chilly day. Snag a bowl to reheat at your desk at work or simply snuggle up at home after a long day with a speedy dinner.

serving suggestions

Instant Pot Tomato Soup with Grilled Cheese

No Instant Pot? No problem! I’ll include stove-top instructions below the recipe card.

As written the soup is gloriously vegetarian, vegan, and gluten-free. It’s technically paleo and whole30 friendly too and can be made with chicken broth if preferred. Just ignore those melty grilled cheese photos, lol. The toppings and mix-ins are where you can have a little bit of fun based on diet and preferences (just choose what works for you!) so feel free to mix things up a bit and add what works for you!

If you’re jonesin’ for a creamy tomato soup, I’ll include a few dairy options for ya too. We’ve tried this scrumptious soup with cream and also with cream cheese and have basically swooned over the results!

Instant Pot Tomato Soup

This easy peasy Instant Pot Tomato Soup serves 4. The leftovers are amazing so feel free to incorporate this soup into your meal planning and meal-prep routine or even freeze a bowl for a rainy day!

Instant Pot Tomato Soup with Grilled Cheese
5 from 7 votes
Print

Instant Pot Tomato Soup

Instant Pot Tomato Soup is an easy peasy twist on a comfort food classic! The IP locks in flavor and gives this vegetarian soup a slow-simmered taste in a fraction of the time.

Course Soup
Cuisine American
Keyword Instant Pot Tomato Soup
Prep Time 10 minutes
Cook Time 20 minutes
pressurize/depressurize time 15 minutes
Total Time 30 minutes
Servings 4 servings
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 1 Vidalia onion, diced
  • 3 large carrots, chopped
  • 2 cloves garlic minced
  • 1 TBSP extra virgin olive oil
  • 28 oz canned crushed or diced tomatoes
  • 1 cup low-sodium vegetable broth or chicken broth
  • 1-2 tsp sugar (optional)
  • 1 TBSP tomato paste
  • 1/4 cup chopped fresh basil or 1/2-1 TBSP dried basil plus extra to garnish
  • 1/4 tsp dried oregano
  • salt and pepper to taste

Instructions

  1. Switch your pressure cooker to the SAUTE function and sauté onion in 1 TBSP oil for 3-5 minutes, until edges are golden and tender. Add garlic at very end and cook 30 seconds more while stirring.

  2. To deglaze any browned bits of onion from the pot, add vegetable broth and  scrape with spatula. (This adds flavor to the broth and helps prevent the IP's auto-shutoff "burn" feature.)

  3. Add chopped carrots, seasoning (salt, pepper, oregano, basil, and optional sugar) along with canned tomatoes and tomato paste.

  4. Set to HIGH pressure for 15 minutes and allow to come to pressure, allowing a natural pressure release for about 10 minutes.

  5. Use a hand held immersion blender to puree until fabulously smooth. You can also blend the soup, in two batches, in your blender or food processor.

  6. Lastly, give the soup a taste and adjust broth/tomato/seasoning to taste, adding any extra of whatever you prefer to get your ideal thickness and flavor. Additional broth can be added for a thinner soup and 3-4 ounces of cream cheese or heavy cream can be added (after cooking) for a creamy soup. Simply add extra spices to compensate for any additions and taste as you go. Easy peasy!

  7. Serve piping hot with a melty grilled cheese sandwich and enjoy!

Recipe Notes

Craving a creamy tomato soup? AFTER pressure cooking, simply add 2-3 oz of cream cheese or 1/4-1/2 cup of heavy cream and blend into soup until smooth and creamy. For vegan mix-ins, try your favorite cashew cream or even a little coconut milk.

Nutrition Facts below are an estimate gathered using an online recipe nutrition calculator. Adjust as needed and enjoy!

OPTIONAL EXTRAS

If you get a chance to try this easy peasy Instant Pot Tomato Soup, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation! I can’t wait to see what you whip up!

stove-top instructions

  1. Sauté onions and carrots in 1-2 TBSP olive oil until tender.
  2. Next add garlic and cook for an additional 30 sec until fragrant.
  3. Season with salt and pepper.
  4. Add tomato paste and cook until toasted, approx. 1 minute.
  5. Next, add tomatoes, broth, and bail and let simmer for 25 minutes, until the vegetables are tender and the flavors have melded together.
  6. Use a hand held immersion blender to puree until fabulously smooth. You can also blend the soup, in two batches, in your blender or food processor.
  7. Lastly, give the soup a taste and adjust broth/tomato/seasoning to taste, adding any extra of whatever you prefer to get your ideal thickness and flavor. Add the optional sugar to cut the acidity if needed. Additional broth can be added for a thinner soup and 3-4 ounces of cream cheese or heavy cream can be added for a creamy soup. Simply add extra spices to compensate for any additions and taste as you go. Easy peasy! Garnish with basil and dive in while it’s hot!

Instant Pot Tomato Soup Recipe

HUNGRY FOR MORE?

Like This? You'll Love These:
· · · · ·

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments

  • Garry Kirkland II

    Hello! This was an excellent tomato soup! Did you by chance have the caloric content and macro-nutrient profile of this soup?
    Thanks in advance!

    • Hi Garry! Via MyFitnessPal.com nutrition estimate per serving: 159 calories, 4 grams fat (will vary based on oil used), 27 grams carbohydrates, 4.5 grams protein. That’s all the detail the calculator gave me but you can use your favorite app/calculator to get a more in-depth analysis too! xoxo

  • Valerie

    5 stars
    Cannot have cream so was thrilled to find a recipe that was so good without it, also like that I get to use my immersion blender that I now know why I had to have. This will be a fall/winter staple in my house.

  • Kristi

    Could fresh tomatoes be used in place of canned?

    • As long as the IP has enough liquid (they can be a little finicky) you should be good to go with fresh tomatoes! Let me know if you get a chance to experiment! xoxo

  • Shauna B

    5 stars
    I just made this soup tonight. It was fantastic. Super easy to make. I made a giant mess while blending, but it still tasted great off of my arm. Haha! Husband and kid approved, too. I loved the hidden carrot, as we struggle to get enough veggies into all of our tummies. I didn’t add in the cream cheese or heavy cream, as we thought it was PERFECT as is. 🙂 Thanks for making awesome recipes I can always rely on!

  • 5 stars
    This soup is so delicious, seriously. Perfect texture, nice and creamy, and all I added was salt. And what makes it even more amazing is that it really is as easy as throwing it all in the instant pot and letting it do its thing.
    It has officially hit the regular rotation list!!
    This is an excellent tomato soup and very easy!

  • Kathy

    5 stars
    Oh Jenn! This was absolutely delicious! I’ll be making this often.

  • Melanie

    Just wanted to say how awesome it is that you included the Vegan option. That is how I’m going to make it today. Thanks so much!!

  • Debbie

    5 stars
    This is delicious! Nice and thick, even with adding additional vegetable broth. The few ounces of heavy cream was a nice touch too.
    I froze individual containers to take to work for lunch 😉

    • WOOT! Thank you Debbie! Super happy to hear it!

  • Molly Kumar

    5 stars
    This is so delicious and quick. Loved making it and will try again soon.

    • So so glad you enjoyed it Molly – thanks!

  • Nellie Tracy

    5 stars
    Tomato soup is a favorite this time of year! Great recipe!

    • I could seriously eat it daily right now with this cold gloomy weather!

What’s For Dinner?

Find out with our free weekly recipe newsletter!