Hey y’all! If you’re craving something warm, creamy, and bursting with vibrant flavor, this Instant Pot Tomato Soup is about to become your new go-to comfort meal. Whether it’s a chilly weeknight, a cozy lunch with friends, or just a craving for classic flavors, this recipe comes together quickly and is simply irresistible. Grab your Instant Pot and let’s get cooking!
Why You’ll Love This Instant Pot Tomato Soup
- Quick and Easy: Ready in under 30 minutes—perfect for busy weeknights.
- Rich, Creamy Texture: Gets gorgeously silky without heavy cream.
- Homemade Flavor: Tastes better than store-bought with simple, fresh ingredients.
- Customizable: Easily adapt for vegan, gluten-free, or dairy-free diets.
- Minimal Clean-Up: The Instant Pot cooks and blends all in one pot!
Instant Pot Tomato Soup Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 (28-ounce) cans whole peeled tomatoes, with juice
- 1 1/2 cups vegetable broth
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar (optional, balances acidity)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 cup heavy cream (or coconut milk for dairy-free)
- 2 tablespoons chopped fresh basil, for garnish
How to Make Instant Pot Tomato Soup
Step 1: Sauté Aromatics
- Set your Instant Pot to Sauté mode. Add olive oil and allow it to heat for 1 minute.
- Add diced onions and cook for 4-5 minutes, stirring, until softened and translucent.
- Stir in minced garlic and cook for 1 minute, until fragrant.
Step 2: Add Tomatoes and Broth
- Pour in the canned tomatoes (with juice), vegetable broth, salt, pepper, sugar, dried basil, and oregano. Stir to combine.
Step 3: Pressure Cook
- Secure the Instant Pot lid and set the valve to Sealing.
- Cook on Manual (High Pressure) for 10 minutes.
- Allow a natural pressure release for 5 minutes, then carefully perform a quick release for any remaining pressure.
Step 4: Blend and Finish
- Use an immersion blender to puree the soup directly in the pot until smooth and creamy. (Or carefully blend in batches in a countertop blender.)
- Stir in heavy cream (or coconut milk). Taste and adjust seasoning if needed.
Step 5: Serve
- Ladle into bowls, garnish with fresh basil, and enjoy hot.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Instant Pot Tomato Soup Notes & Cooking Tips
- For richer flavor, use fire-roasted canned tomatoes. Learn more about tomato types here.
- If you don’t have an immersion blender, let the soup cool slightly before blending in a standard blender for safety.
- Add a pinch of red pepper flakes for a subtle kick.
Instant Pot Tomato Soup Variations
- Vegan: Swap heavy cream for canned coconut milk or cashew cream.
- Roasted Red Pepper: Add a jar of drained roasted red peppers before pressure cooking.
- Cheesy: Stir in 1/2 cup shredded Parmesan or cheddar at the end for extra creaminess.
Required Equipment for Instant Pot Tomato Soup
- 6-quart (or larger) Instant Pot
- Immersion blender or countertop blender
- Chef’s knife & cutting board
- Ladle
Instant Pot Tomato Soup Storage & Shelf Life
Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 3 months—thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.
Instant Pot Tomato Soup Serving Suggestions
- Pair with classic grilled cheese sandwiches for the ultimate comfort combo.
- Serve alongside a fresh green salad or crusty bread.
- Top with croutons, a drizzle of olive oil, or extra fresh basil.
Pro Tips for the Best Instant Pot Tomato Soup
- For ultra-smooth texture, strain the soup through a fine mesh sieve after blending. (Learn more about soup blending techniques here.)
- Don’t skip the natural release—it helps develop deeper flavors.
- Taste before serving and adjust the seasoning as needed for your preference.
Instant Pot Tomato Soup FAQs
- Can I use fresh tomatoes instead of canned?
- Absolutely! Substitute about 3 pounds of ripe, chopped tomatoes. You may need to add a bit more salt or sugar to balance the flavors.
- Is this Instant Pot Tomato Soup gluten-free?
- Yes! As written, it’s naturally gluten-free. Just check that your broth is certified gluten-free.
- How can I make this Instant Pot Tomato Soup dairy-free?
- Swap the heavy cream for coconut milk or your favorite non-dairy alternative—creamy and delicious!
Ready to enjoy the ultimate bowl of comfort? Grab your Instant Pot and dive into this quick, easy, and mouthwatering tomato soup. For even more healthy soup inspiration, check out these healthy soup recipes!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cans (14.5 oz each) diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1/2 cup heavy cream (optional)
Instructions
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1Set the Instant Pot to sauté mode. Add olive oil and chopped onion. Cook for 3-4 minutes until the onion is soft.
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2Add minced garlic, dried basil, salt, and black pepper. Sauté for 1 minute until fragrant.
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3Add diced tomatoes, vegetable broth, tomato paste, and sugar. Stir to combine.
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4Secure the lid and set the Instant Pot to manual high pressure for 10 minutes. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
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5Use an immersion blender to puree the soup until smooth. Stir in heavy cream if using, and adjust seasoning to taste.
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6Serve hot, garnished with fresh basil or croutons if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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