Made with simple ingredients, this recipe for Instant Pot Tomato Soup comes together quickly and puts store-bought tomato soups to shame!

Made in just over 30 minutes, this Instant Pot Creamy Tomato Soup makes a perfect lunch, especially when paired with a grilled cheese sandwich or topped with homemade croutons and fresh basil.

Bowl of creamy tomato soup topped with croutons and basil.

When homemade soup can be prepared in just over 30 minutes without sacrificing flavor, that is something to truly get excited about!

Just like my recipes for Instant Pot Chicken Noodle Soup, Instant Pot Broccoli Cheddar Soup, and Instant Pot Baked Potato Soup, this recipe for Instant Pot Tomato Soup comes together quickly to deliver a hearty, nostalgic soup, that will put canned soups AND restaurant soups to shame.

And even though this soup is incredibly nuanced and flavorful, it is prepared using affordable pantry staples and with very little prep work. By using an electric pressure cooker and just the right combination of herbs and fresh vegetables, this soup delivers a rich broth that is spot-on in terms of flavor.

Ingredients Needed

Ingredients for Tomato Soup labeled on counter.

Tomatoes: Because the star of this dish is tomatoes, I highly recommend using San Marzano tomatoes, as the flavor is truly superior. That said, any brand of whole or diced tomatoes will work in this tomato soup recipe and I have provided directions below if you would like to prepare this soup using fresh tomatoes (which is EXCELLENT when you have freshly picked tomatoes.)
Tomato Paste: A little bit of tomato paste really adds a deep, rich tomato flavor to the soup.
Carrots: Adding a carrot to your tomato soup will help to sweeten the soup naturally and balance out the acidity of the tomatoes.
Onions & Garlic: As with most soup recipes, starting this recipe with a combination of onions and garlic builds depth of flavor and makes a quick-cooking soup taste as it has simmered for hours.
Spices: This soup is seasoned with a combination of dried thyme leaves, crushed red pepper flakes, bay, and oregano. You can adjust the amount of red pepper flakes to control the level of spice as desired.
Broth: Use low-sodium store-bought or homemade vegetable broth. If you aren't looking to keep this soup vegetarian-friendly, feel free to use low-sodium homemade chicken Stock in place of the vegetable broth.
Balsamic Vinegar: I know this sounds like an odd ingredient, but the balsamic vinegar will help to brighten and deepen the flavor of the tomato soup--don't skip this ingredient!
Cream: If you would like a creamy tomato soup, add in heavy cream after the soup has been pressure cooked. Omit the cream for a lighter soup or a dairy-free/vegan-friendly recipe.

How to Make Instant Pot Tomato Soup

Turn the Instant Pot to saute, add in the olive oil, and let heat for 1-2 minutes.
Once the oil is heated, add the sliced carrots and minced onion and saute for 3-4 minutes, or until beginning to soften.
Add the garlic and tomato paste, oregano, crushed red pepper flakes, pepper, and salt to the inner pot and saute for just 30-60 seconds. Sauteeing the tomato paste with the spices will really help to develop the flavor, but we don't want to burn our spices or garlic.

Tip: Gently crush the dried spices in your hand before adding them to the soup. This will help to release the natural oils of the spices and really amp up their flavor.

After 30-60 seconds, or just as you begin to smell the garlic, hit cancel to turn off the saute function.

Side by side instant pot with vegetables before and after sauteeing.

Pour ½ cup of the broth into the inner pot and scrape up any browned bits off the bottom of the inner pot. This will help to prevent a burn notice from occurring.
Add the remaining broth, canned tomatoes, and bay leaves to the inner pot. Gently stir just to combine.

Side by side photo showing inner pot after deglazing and then after adding all the ingredients for the tomato soup.

Place the lid on the inner pot, seal the vent knob, and set the cooking time by using the manual or pressure cook button to cook the soup on High Pressure for 10 minutes.
Once the cooking time has elapsed, let the pressure release naturally for at least 15 minutes. This is crucial so you do not have hot liquid spewing everywhere!
After pressure has been released, remove the lid from your pressure cooker.

Tomato Soup pressure cooked inside inner pot.

Remove the bay leaf and stir in the balsamic vinegar.
At this time, you want to blend the soup carefully to create a smooth tomato soup. You can do this with an immersion blender right inside the inner pot OR blend in a blender. To use a blender, transfer the soup to a blender and blend with the lid slightly open to allow steam to escape, blend until smooth and then pour the pureed soup back inside the inner pot.
To give this tomato soup a rich and creamy finish, add in the heavy cream and stir to incorporate. Place the lid back on the Instant Pot for just a couple of minutes to let the cream warm through.

Blended tomato soup instant pot before and after adding cream.

Serving Suggestions

Of course, this Instant Pot Tomato Soup pairs beautifully with a homemade grilled cheese sandwich for the ultimate comfort food meal.

However, another idea is to top your tomato soup with homemade croutons for crunch and fresh basil for an herby, fresh finish. Add a Copycat Panera Greek Salad or Easy Caesar Salad Recipe for a meatless meal that is easy enough to whip up any night of the week.