Instant Pot Tomato Soup is deeply flavored with onion, carrots, celery, garlic, and fresh herbs. A delicious and comforting soup that is dairy-free, paleo, vegan, and Whole30. It’s great for a tasty and healthy vegetarian lunch or dinner.
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Tomato soup is underrated. Too often, we write off tomato soup as something for kids. But a good tomato soup is complex in flavor and endlessly versatile. Making tomato soup from scratch isn’t difficult at all when you use an Instant Pot. The next time you are in the mood for something comforting, try this easy tomato soup recipe.
Use Canned Tomatoes, Really
You might feel tempted to use fresh tomatoes to make this soup, but that would be a mistake. Save your homegrown tomatoes or farmers’ market bounty for eating raw. Believe it or not, canned tomatoes are much better than fresh ones if your recipe involves adding any heat. Not only are canned tomatoes picked and packed at the peak of ripeness, but the canning process allows the tomato flavors concentrate, adding a richer, more savory taste to your dish.
Be Careful When Blending Your Ingredients
Blending hot food can be dangerous. Whether you are using a blender to rough chop the sauteed vegetables or puree the cooked soup to a smooth consistency, do it correctly to avoid getting a nasty burn. Instead of using an air-tight lid, make sure to vent the lid and use a clean kitchen towel over the top to keep the splatter from hitting you. You can reduce splatter and get better results by only filling the blender or food processor a third of the way full.
Make Instant Pot Tomato Soup a Meal
Creamy tomato soup is tasty, but it isn’t always as filling as you want. Sure, you can eat it with a side salad or a grilled cheese sandwich, but there are plenty of things you can add to the soup itself to help bulk it up. Let the following suggestions spark your creativity for ways to dress up this tomato soup Instant Pot recipe.
- Cheesy, garlic bread base. Cut an inch and a half thick slice of good quality bread. Slather the bread with butter and sprinkle on some garlic powder. Then cover the bread with your favorite cheese. Pop it into the toaster until the cheese melts and the bread is crunchy. Place the garlic, cheesy bread at the bottom of a wide, shallow bowl and pour the tomato soup on top.
- Pasta and chickpeas. Cook about half of a cup of pasta such as small shells or ditalini. Drain a can of chickpeas and rinse well. Remove as many skins of the chickpeas by rubbing them between the palms of your hands. Place a portion of the chickpeas and pasta at the bottom of each soup bowl and cover with soup.
- Mini meatballs. Cook up your favorite meatball recipe, but reduce the meatballs’ size so they will fit on a soup spoon. If you don’t already have a meatball recipe you like, try one of these.
Tips For Preparing Creamy Tomato Soup
- Use a stick blender. Is your blender too small? Forget about blending ingredients in batches and use a stick blender, sometimes called an immersion blender or a boat motor, to roughly chop everything directly in the Instant Pot! If you choose to puree the soup after cooking, a stick blender makes it a whole lot less messy and a heck of a lot less dangerous.
- Cut the acidity. If you find the tomato soup is a little too acidic for your taste, try adding a pinch of baking soda.
Are you new to using an Instant Pot? Check out more of our Instant Pot recipes on YouTube.
Here’s a list of what you need:
- Olive oil
- Garlic cloves
- Fresh basil
- Fresh parsley
- Canned whole peeled tomatoes
- Vegetable stock
- Lite coconut milk
How to Make Tomato Soup in an Instant Pot
- Place the oil, onions, carrots, garlic, celery, salt, and pepper in the Instant Pot and set it on sauté mode.
- Sauté for 6 to 7 minutes stirring often.
- Cancel or turn off the Instant Pot and let the mixture cool.
- Place tomatoes, vegetable stock, coconut milk, and sautéed vegetables in a blender or food processor.
- Blend until pureed.
- Pour the blended puree and basil into the Instant Pot and stir well.
- Cook on high pressure for 20 minutes.
- Let the Instant Pot depressurize for 5 to 10 minutes and then do a quick release.
- Let cool briefly and serve.
After the tomato soup has cooked you have two options for serving. You can serve as is or let the vegetable cool and blend into a puree with the rest of the ingredients. Either way the soup will taste amazing. One has a chunkier consistency and the other is a very smooth puree.
You can serve as is, sprinkle with parsley and/or basil. You can serve over pasta (elbows work great) or with bread. Enjoy!
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Instant Pot Tomato Soup
- 2 tablespoons olive oil
- 3 stalks celery
- 1 cup chopped carrots
- 1 cup chopped onion
- 1/4 cup chopped fresh parsley stems trimmed and leaves chopped
- 3 teaspoons minced garlic
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup chopped fresh basil
- 3 28 ounce cans whole peeled tomatoes
- 4 cups vegetable stock
- 1/4 cup lite coconut milk
- Instant Pot
- Turn the Instant Pot to the saute mode.
- Add oil to the Instant Pot. When the oil is hot add chopped onions, chopped carrots, minced garlic, chopped celery, salt, and ground black pepper.
- Sauté for 6-7 minutes stirring often. Cook until the vegetables soften, and the onions become transluscent.
- Hit the cancel button to stop the saute. Let the vegetables cool for about 10 minutes.
- In a blender add tomatoes, vegetables stock, coconut milk, and sauteed vegetables Be careful not to overfill the blender. Puree until all is blended. You may need to do this in small batches.
- Add the puree mixture back to the Instant Pot, add the basil, and stir well.
- Put the lid on the Instant Pot, and cook for 20 minutes on high pressure.
- When the 20 minute timer is up allow the pot to depressureize for 5 to 10 minutes and then quick release the rest.