Instant Pot tomato soup turns canned tomatoes into a simple but delicious soup! This easy recipe is made with pantry-staple ingredients for a budget-friendly dinner.
Instant Pot tomato soup is a flavorful soup that’s so easy to make! It takes just a few minutes of prep, and it’s easy to throw together for a quick weeknight dinner.
The soup is also budget-friendly. It’s made with pantry staples, so there’s no need to a special trip to grocery store for ingredients.
Best of all, the soup is so delicious! The Instant Pot helps to give the soup deep, rich flavor in less than an hour!
Ingredient notes and substitutions
- Vegetable broth: Using low sodium broth helps to keep the soup from being too salty. Feel free to use chicken broth if you prefer.
- Carrot: The carrot helps to provide some sweetness and also helps to reduce some of the acidity in the soup.
- Tomatoes: San Marzano tomatoes have less acidity than other types of whole canned tomatoes. If you can’t find San Marzano tomatoes, you can use a different type of whole tomato. You may just find that you need to add additional carrot or sugar to help balance out the acidity.
- Sugar: The sugar helps to balance out the soup. If you would like to omit the sugar, you can.
How to make Instant Pot tomato soup
Step 1: Add all ingredients to the Instant Pot inner pot in the order given. Do not stir.
Step 2: Close and lock the lid. Be sure that the pressure release valve is set to sealing.
Step 3: Press manual high pressure and adjust the time to 15 minutes.
Step 4: Once the cooking time has ended, let the pressure naturally release for 10 minutes.
Step 5: Carefully turn the pressure release valve to venting to release any remaining pressure.
Step 6: Carefully puree the soup with an immersion blender until smooth.
Step 7: Adjust seasonings to taste.
Step 8: Serve soup with fresh chopped basil and croutons, if desired.
Tips
- Sautéing vegetables: If you’d like to sauté the vegetables before cooking, you can. Simply add the olive oil to the hot Instant Pot inner pot. Add the onion and carrot, and sauté, stirring regularly, for 3-4 minutes. Add the garlic, and sauté for 30 seconds, stirring the entire time. Deglaze with 1/4 cup vegetable broth and scrape up any browned bits from the bottom of the pot. Add the ingredients, and do not stir. Continue with the recipe as-written.
- Chunky soup: If you’d like chunkier soup, crush the tomatoes against the side of the pot before cooking and don’t puree after cooking.
- Extra flavor: For even more flavor, swirl in 1-2 tablespoons of prepared basil pesto before serving.
- Serving: Serve the soup topped with croutons, with crusty bread, or with grilled cheese soup.
Storage
Store any leftover tomato soup in an airtight container in the refrigerator. The soup will keep for up to 4 days when properly stored in the fridge.
Instant Pot Tomato Soup
Equipment
Ingredients
- 1 cup low sodium vegetable broth
- 1 ½ cups diced white or yellow onion
- ¾ cup peeled and diced carrot
- 4 cloves garlic minced
- 28 ounce can whole peeled San Marzano tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- ½-1 teaspoon granulated sugar depending on desired sweetness
- ½ teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- For serving: croutons fresh herbs
Instructions
- Add all ingredients to the Instant Pot inner pot in the order given. Do not stir.
- Close and lock the lid. Be sure that the pressure release valve is set to sealing.
- Press manual high pressure and adjust the time to 15 minutes.
- Once the cooking time has ended, let the pressure naturally release for 10 minutes.
- Carefully turn the pressure release valve to venting to release any remaining pressure.
- Carefully puree the soup with an immersion blender until smooth.
- Adjust seasonings to taste.
- Serve soup with fresh chopped basil and croutons, if desired.
Notes
- For an ultra-smooth soup, carefully transfer the soup to a high speed blender and blend until smooth. A blender will make for a smoother puree than an immersion blender.
- You can use chicken broth instead of vegetable broth if you prefer.
- Sugar is optional but helps to balance the flavors.
- For creamier soup, add in ¼ cup heavy cream after cooking.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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Did You Make This?
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Just made this, it’s very good. I didn’t have an immersion blender so I just transferred to a bowl, blended, and then added back to the IP. Mine needed another packet of sugar and a lot more salt, but this would be a great start, especially for people who are looking to cut back on salt. I added freshly grated parmesan and croutons. Thanks!
I’m glad that you liked it!
This was my first instant pot recipe! I loved the consistency once I used the immersion blender. It did have a bit of a “tinny” taste so I added a little heavy cream and some more spices but it wasn’t as perfect as I wanted it to be.
Hi, the metallic taste that you’re describing comes from getting a batch of tomatoes that were overly acidic. Did you use San Marzano tomatoes? They’re less acidic and shouldn’t have that “tinny” taste. If you do happen to get a batch that does, you can try grating in some carrot or using a bit more sugar to help counteract that taste.