This delicious Instant Pot tomato soup is made in less than 30 minutes. Perfect for an easy lunch or dinner, or a flavorful appetizer.
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Tomato soup is, and has always been, one of my favorite soups. It's so comforting and delicious, and it's really easy to make too.
This Instant Pot tomato soup recipe makes cooking homemade tomato soup easier than ever. As the soup is pressure cooked, you don't have to worry about stirring the soup. The pressure cooking process also allows you to cook the soup much faster than on the stove top, and the canned tomatoes become extra sweet and mild.
Why you'll love it
- Kid friendly
- Quick and easy tomato soup
- You don't have to stir the soup
- Easy to customize and adapt the recipe to suit your preferences
- Affordable ingredients
- Easily cook up a big batch
- Stores and freezes well
- Perfect as an appetizer, or as a light meal
- Vegan, gluten free, dairy free and low calorie tomato soup recipe
🥘 More INSTANT POT RECIPES From Hint of Healthy
Ingredients
Canned diced tomatoes: You can use canned diced tomatoes, canned plum tomatoes or canned cherry tomatoes. A combination of these is also fine - just use whatever you have available.
Onion + garlic: These add a lot of flavor to the soup.
Vegetable stock: Served as the main liquid in the tomato soup. You can also use water + stock cubes, or chicken stock if you're happy to include animal products.
Seasoning: A combination of Italian seasoning, dried basil, salt and black pepper adds flavor to the soup. I also add red pepper flakes to add spice to the soup, but this is optional.
Basil: Add dried or fresh basil to the soup, and optionally garnish the finished soup with a little fresh basil.
Instructions
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
Sauté diced onion in oil for a few minutes in the Instant Pot on SAUTE mode until soft and translucent. Add diced or grated garlic, and the seasoning, and sautee for another minute.
Turn off the Instant Pot. Add the vegetable stock and canned tomatoes, give the soup a stir, and make sure to scrape off any pieces of onion that might be stuck at the bottom of the pot.
Seal the lid, and cook on PRESSURE COOK or MANUAL setting for 5 minutes. Leave the pressure to release naturally for 10 minutes, then perform a quick release.
Blend the soup smooth using an immersion blender. You can also blend it in a blender, but you might have to do this in multiple batches. Season with additional salt and pepper to taste if needed.
💡 TIP! Make sure to follow the instructions accurately, and scrape the bottom of the pot to remove any stuck chunks of onion before you pressure cook the soup. If you don't, the Instant Pot could overheat. Check out my guide on the Instant Pot Burn Message to learn what to do if this happens.
Top tips
- Make sure to follow the instructions for the vegetable stock - tomatoes ratio.
- Use any of your favorite canned tomatoes, like canned diced tomatoes, plum tomatoes, cherry tomatoes or whole tomatoes. Make sure to also add the juices and liquid from the cans.
- Adjust the seasoning and spice to suit your preferences.
Serving suggestions
Tomato soup is often served as a light meal, either for lunch or dinner. To make the meal a little more filling, you can serve it with a side dish, or add some toppings. You can also enjoy tomato soup as an appetizer or starter. Here are some of the recipes that I like to pair it with:
- Toppings: Homemade Croutons, Roasted Walnuts
- Side dishes: Air Fryer Garlic Bread, Air Fryer Grilled Cheese
🥘 More INSTANT POT RECIPES From Hint of Healthy
Variations
With hidden vegetables: This soup is fantastic for adding hidden vegetables. Add diced carrots, celery, potatoes, cauliflower, or zucchini to the soup before pressure cooking. The vegetables will be blended into the soup, and nobody will be able to see that the tomato soup is packed with other veggies.
Spicy tomato soup: Add more red pepper flakes, or add a whole diced chili to the soup if you want it really spicy.
Creamy soup: To make a creamy soup, you can add a little heavy cream, coconut milk or creme fraiche to it after you have blended it. Add as much as you like.
Leftovers
Store leftover tomato soup in a refrigerator for up to 4 days, or freeze it for up to 6 months.
You can defrost frozen soup in a refrigerator overnight, and reheat cold soup in a pot, Instant Pot or microwave for a few minutes until it's warm throughout.
This tomato soup is a fantastic freezer meal. You can prepare a big batch, and freeze it down in portion sizes for quick and easy future dinners.
🥘 More INSTANT POT RECIPES From Hint of Healthy
Frequently asked questions
For most people, the difference between tomato soup and tomato bisque is heavy cream. Tomato bisque is simply a creamy, thick tomato soup, usually with dairy added.
If your tomato soup is a little acidic, you can add a little sugar, or a pinch of baking soda to neutralize the acid.
Low quality canned tomatoes are picked before the tomatoes are really ripe, and tends to be more acidic than higher quality tomatoes. I always recommend choosing good quality tomatoes when making tomato soup.
You might also like these recipes
- Instant Pot Broccoli Cheddar Soup
- Instant Pot Vegetable Beef Soup
- Chickpea Noodle Soup
- Instant Pot Cauliflower Soup
- Broccoli and Cauliflower Soup
- Pumpkin and Sweet Potato Soup
- Healthy Mushroom Soup
- Tuscan Bean Soup
- Minty Pea Soup
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Recipe
Instant Pot Tomato Soup
Equipment
Ingredients
- 3 (15 oz) cans diced tomatoes (or canned plum tomatoes)
- 3 garlic cloves
- 1 onion
- 1 teaspoon olive oil
- 4 cups vegetable stock
- 1 teaspoon sugar
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil (or 1 tablespoon fresh basil)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Add olive oil to the Instant Pot, and turn on the SAUTE setting. Add diced onion, and sauté for a few minutes until the onion is soft and translucent.
- Add grated or diced garlic to the pot, along with all the seasoning. Sauté for another minutes, then turn the Instant Pot off.
- Then, add the canned diced tomatoes, vegetable stock and fresh basil if using. Stir to combine the ingredients.
- Important: Use a wooden spoon to scrape the bottom of the Instant Pot to remove any pieces of onion that might be stuck.
- Seal the lid on the Instant Pot, and turn on the PRESSURE COOK or MANUAL setting for 5 minutes. The pot will take a few minutes to get to pressure before the timer starts counting down.
- When the timer is up, allow the pressure to release naturally for about 10 minutes, then perform a quick release according to the manufacturer's instructions.
- Season with additional salt and pepper to taste if needed, and serve.
Video
Notes
- Store leftover tomato soup in a refrigerator for up to 4 days, or freeze for up to 6 months.
- If the blended soup is a little acidic, you can neutralize the flavor with a pinch of baking soda. This can happen if you use low quality tomatoes.
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