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Instant Pot Tomato Soup is the perfect comfort food. Made quickly and easily in the Instant Pot, you can have homemade tomato soup anytime. Just add a grilled cheese sandwich!
Why You’ll Love This Recipe!
Comfort Food. Growing up tomato soup was pretty much the only soup I would eat. I still enjoy a bowl of tomato soup but prefer that the soup doesn’t come from a can. Learning to make tomato soup in the Instant Pot was a game changer, it’s quick, it’s easy and it’s delicious.
Fast and Easy! It doesn’t get much easier than this Instant Pot Tomato Soup. You just add everything into the Instant Pot and turn it on. All you have to do is cut the tomatoes, put the lid on and set the timer for 15 minutes.
Ingredients Needed
- Tomatoes roasted or fresh. I like to use roma tomatoes.
- Tomato Paste
- Chicken Broth or you can use vegetable broth to make it vegan
- Olive Oil
- Kosher Salt
- Garlic, minced
- Onion, diced White or yellow onion.
- Fresh Basil Leaves
- Parsley
- Oregano
- salt and pepper
- Parmesan Cheese, for garnish
How to Make Instant Pot Tomato Soup
- Turn the Instant Pot onto sauté and add olive oil and onions. Stir until onions are soft and translucent.
- Add in the garlic and stir for about 30 seconds.
- Add tomatoes, tomato paste, seasonings and chicken broth.
- Stir to incorporate.
- Put on the lid and set the timer. If you are using fresh tomatoes put on high pressure for 15 minutes, if using roasted tomatoes set on high pressure for 8 minutes. Turn pressure valve to sealing.
- After the cycle finishes, turn the Instant Pot off, don’t allow it to stay in the Warm cycle.
- Allow the pot to natural release for 15-20 minutes by turning pressure valve to venting. Then release remaining pressure and open.
- Blend soup to desired texture using an immersion blender to puree or a high speed blender. You may need to do this in smaller batches.
- Garnish with additional fresh basil and freshly grated Parmesan cheese and croutons.
Tips
- Roasting the tomatoes before adding them into the Instant will add even more flavor. I have a full tutorial on roasting tomatoes.
- If you are using a regular blender to blend your soup, only do a small amount at a time as the hot soup can cause the lid to blow off the blender.
- If you prefer, you can add some half and half or whipping cream to the soup to make it richer and creamier, I’d start with a 1/2 cup. Add the cream after blending the soup. Do not add it to the Instant Pot.
Frequently Asked Questions
Do I need to peel my tomatoes?
If you want a smoother, thinner soup you will want to peel your tomatoes before putting them in the Instant Pot. Follow my tutorial here for peeling tomatoes. I don’t peel my tomatoes as I love the texture the peels gives the soup.
Can I use canned tomatoes for Instant Pot Tomato Soup?
You can used canned diced or whole tomatoes. Use two 28 ounce cans. San Marzano tomatoes are my favorite brand of canned tomatoes.
How long will tomato soup last?
Stored in the fridge in an airtight container it will last for 3- days. You can also freeze the leftovers in a freezer-safe container for up to 3 months. When ready to serve thaw in the refrigerator.
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Instant Pot Tomato Soup
Ingredients
- 3-4 lbs. tomatoes roasted or fresh
- 2 Tbps olive oil
- 2 tsp kosher salt
- 2 tsp garlic minced
- 1 cup onion diced
- 2 Tbsp tomato paste
- 1 cup chicken broth
- 1 cup basil leaves packed
- 1 Tbsp parsley fresh or 1 tsp dired
- 1 tsp oregano dried
- 1 tsp salt to taste
- 1/2 tsp pepper
- basil for garnish
- Parmesan Cheese for garnish
Instructions
- Turn Instant Pot onto saute and add olive oil and onions. Saute until onions are soft and translucent. Add in garlic and stir for another 30 seconds.
- Add in remaining ingredients and stir to combine.
- Put on the lid, set valve to sealing and set on high pressure for 15 minutes if using fresh tomatoes and set for 8 minutes if using roasted tomatoes. When cycle is done, turn the Instant Pot off so it doesn't enter the warming stage. Allow a natural release for 15-20 minutes.
- Remove lid and blend soup to desired consistency using an immersion blender or a high speed blender.
- Garnish with some additional fresh basil and freshly grated Parmesan cheese
Tips & Notes:
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Nutrition Facts:
Michelle says
We made it last week and loved it soo much making a double batch this week!
Ellen says
I have made this soup we love it very much. I have made it using half and half because my sister likes her soup creamy but with or without the half and half it is wonderful. I do roast my tomatoes in my foodi and everything starts and finishes in the pot. I never cared for tomato soup, only had it from the cam. However I love this soup and it is what I go to for tomato soup. Thanks for such a wonderful and easy recipe
Leigh Anne says
Ellen, I am so glad you enjoy the soup!