Instant Pot Tomato Soup takes only minutes of hands-on prep to create an incredibly flavorful, creamy, soup that is so much better tasting than store-bought tomato soup!
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 sliced Italian bread for dipping!
Nothing beats the flavor of homemade soup. But when it can be prepared in just over 30 minutes without sacrificing flavor is something to truly get excited about!
This recipe for Instant Pot tomato soup delivers on flavor, ease, and you probably have all the ingredients on hand.
It is the perfect soup to whip up for lunch or dinner that the entire family will enjoy!
Ingredients Needed
- Whole Tomatoes: If you can find them, use San Marzano tomatoes. The flavor truly is much better than regular canned tomatoes.
- Broth: Chicken Stock or Vegetable Broth both work in this recipe.
- Balsamic Vinegar: Add the balsamic at the end of the soup brightens and deepens 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.
Step-By-Step Instructions
- Turn the Instant Pot to saute and add in the olive oil. Let heat up for 2-3 minutes.
- Add the sliced carrots and minced onion and saute for 3-4 minutes, until softened.
- At this time, add in the garlic, tomato paste, oregano, crushed red pepper flakes, and salt and pepper and saute for 30 seconds more.
- Turn the Instant Pot off and pour in ½ cup of the broth into the inner pot and scrape up all the tomato paste and any browned bits off the bottom of the inner pot.
- Add in the remaining stock, whole tomatoes, and bay leaves.
- Place the lid on the inner pot, being sure to seal the vent knob, and set to cook on manual for 10 minutes.
- Once the cook 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!
- Open the lid and use an immersion blender to blend the soup until smooth. Add in the balsamic vinegar.
- If using, stir in the cream into the inner pot.
- Serve with ribbons of fresh basil if desired.
Recipe Tips and FAQs
- Leftover tomato soup can be stored in the refrigerator for 4-5 days. You can freeze the soup for up to 3 months if made without cream.
- Sauteeing the tomato paste for a short period really helps to develop the flavor. Just be sure to scrape up ALL of it off the bottom of the inner pot to avoid a burn notice.
Absolutely not! In fact, if you want to freeze this soup, I don't recommend adding the cream as it can separate once defrosted.
Feel free to substitute the whole tomatoes with diced tomatoes. Remember, San Maranzo is best for flavor, but any variety works.
If using whole tomatoes, this soup does need to be pureed. If using diced tomatoes, the choice is yours. If you don't have an immersion blender, transfer the soup to a blender and blend with the lid slightly open to allow steam to escape.
More Instant Pot Soup Recipes
- Instant Pot Vegetable Soup
- Instant Pot Minestrone Soup
- Instant Pot French Onion Soup
- Instant Pot Butternut Squash Soup
I would love for you to leave a comment and rating below if you gave this Tomato Soup a try!
Instant Pot Tomato Soup
Ingredients
- 1 tablespoon olive oil
- ⅓ cup onion minced
- ¼ cup carrots finely sliced
- ¼ cup celery minced
- ½ teaspoon dried thyme leaves
- ½ teaspoon oregano
- 2 teaspoons minced garlic
- 1 tablespoon tomato paste
- 3 cups vegetable broth
- 28 ounce whole tomatoes see note
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 bay leaf
- ¼ teaspoon crushed red pepper flakes optional
- ½ tablespoon balsamic vinegar
- ½ cup cream optional
Instructions
- Turn the Instant Pot to Saute and add in the olive oil and let heat for 1 minute.
- Add the onion, celery, carrots and saute for 2-3 minutes, stirring occasionally. Once the onions begin to soften, add in the garlic, oregano, thyme, and tomato paste and saute for 30 seconds to 1 minute. Turn the Instant Pot OFF.
- Add in ½ cup of the vegetable broth and vigorously scrape up any browned bits on the bottom of the inner pot.
- Add the remaining broth, canned tomatoes, salt, pepper, bay leaf, and crushed red pepper flakes if using.
- Place the lid on the inner pot and be sure the vent knob is sealed. Set to cook on HIGH pressure for 10 minutes. To do this, hit manual or pressure cook and use +/- buttons to adjust the time to read 10.
- Once the cook time has elapsed, let the pressure release naturally for 15 minutes before doing a quick release of any remaining pressure.
- Discard the bay leaf and then using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend with the lid slightly ajar to allow steam to escape. If using a blender, you will more than likely need to do this in batches.
- Add in the balsamic vinegar and if desired, stir in cream and ladle out and serve.
Equipment Needed
Notes
- Leftover tomato soup can be stored in the refrigerator for 4-5 days. You can freeze the soup for up to 3 months if made without cream.
- If you can find them, use San Marzano tomatoes. The flavor truly is much better than regular canned tomatoes.
- Feel free to substitute the whole tomatoes with diced tomatoes.
- If using fresh tomatoes, use 10-12 peeled and seeded roma tomatoes.
- If you don't have an immersion blender, transfer the soup to a blender and blend with the lid slightly open to allow steam to escape.
- Omit the cream for a lighter soup OR for a dairy-free/vegan version.
Virgie
Made this soup almost exactly as written - I forgot the bay leaf! Done in 30 minutes, I went in with my newly purchased immersion blender ($9 on an Amazon flash sale) blended it until smooth and wow! I got some sourdough bread and toasted that in the oven with a bit of butter and parmesan cheese and served it to dip into the soup - phenomenal. Let me tell you - the next day as the flavors developed - really fantastic! I just had kidney surgery and am on a low salt renal diet. I got no salt added tomatoes, low sodium vegetable broth and used all fresh vegetables. I will not be buying canned or store bought tomato soup again when I can make one that my daughter said tasted like it was made in a restaurant. Highly recommend!
Kristen Chidsey
So happy to hear you enjoyed Virgie! I hope you recover well from your surgery as well. Take care!
Kara
Easy and tasty! I added the cream and a bit of sugar to cut the acidity. Next time I want to try it with the San Maranzo or home canned tomatoes. I bet that would be extra delicious.
Kim
I love using my Instant Pot for Soups! Thanks for this homemade recipe!
Katie
I love a good soup on these cold winter days!
Melissa
Delicious - I love homemade tomato soup! We made this with grilled cheese last week and everyone love it!