Hearty & Easy Instant Pot Tomato Soup: Your Go-To Comfort Recipe
Experience the ultimate comfort in a bowl with this incredibly easy Instant Pot Tomato Soup recipe! Achieve the rich, deep flavors of a soup simmered for hours, all in a fraction of the time thanks to your trusty Instant Pot. This versatile recipe is designed to be highly customizable, allowing you to create your perfect bowl of homemade tomato soup, whether you prefer it classic, extra creamy, delightfully spicy, or with added wholesome ingredients. Say goodbye to store-bought cans and hello to fresh, flavorful, and fuss-free tomato soup!
About This Instant Pot Tomato Soup
There’s something uniquely comforting about a steaming bowl of smooth and creamy tomato soup, especially when paired with a crispy, gooey grilled cheese sandwich. It instantly transports many of us back to cherished childhood memories, evoking a sense of warmth and nostalgia. This homemade Instant Pot tomato soup promises to become a treasured favorite in your kitchen, delivering that classic comfort food experience with modern convenience.
While my little one might not be interested in soup just yet, I eagerly anticipate the day we can share hot bowls of this flavorful Instant Pot tomato soup on a chilly afternoon, creating new memories together. This recipe is a foundational base that you can return to time and time again, making it incredibly easy to prepare a delicious meal even on the busiest days. It’s also the perfect canvas for culinary creativity, allowing for a wide array of variations to suit every palate.
Some prefer their tomato soup pure and simple, highlighting the natural sweetness and tang of the tomatoes. Others love a bit of a kick, opting for a spicy version. Many adore a rich, creamy texture, while some enjoy enhancing their soup with extra vegetables for added nutrition and flavor. This guide will provide you with the best base recipe, ready in significantly less time than traditional methods, along with an extensive list of variations to inspire your next batch. Prepare to fall in love with this easy tomato soup, especially on those crisp winter days!
If you’re seeking more hearty and cozy meals for your Instant Pot, don’t miss our Instant Pot pot roast recipe, which features tender potatoes, sweet carrots, and rich gravy, all cooked effortlessly in a single pot!
Key Ingredients for the Best Instant Pot Tomato Soup
Crafting the perfect Instant Pot tomato soup begins with selecting high-quality ingredients. Here’s a detailed look at what you’ll need and why:
Olive Oil: Use extra virgin olive oil for its robust flavor and health benefits. It serves as the base for sautéing our aromatics, setting the stage for the soup’s overall taste. If you don’t have extra virgin olive oil on hand, a good quality canola oil or even avocado oil can be used as a substitute.
Onion: A medium sweet yellow onion is highly recommended for this recipe. Its natural sweetness beautifully complements the acidity of the tomatoes, creating a well-balanced flavor profile. If a sweet onion isn’t available, a white onion will work just fine, though you might find the final soup slightly less sweet. Ensure it’s finely diced to blend seamlessly into the soup.
Garlic: As a fundamental flavor enhancer, garlic is indispensable. For ultimate convenience on busy evenings, a jar of pre-minced garlic stored in the fridge is a true time-saver, eliminating the need for peeling and mincing by hand. However, freshly minced garlic will always provide the most potent and vibrant flavor, so use it if you have the time.
Broth: You have the flexibility to use either vegetable broth or chicken broth in this recipe. While vegetable broth keeps the soup vegetarian (and potentially vegan, depending on other additions), many find that chicken broth adds a deeper, more savory dimension to the soup. Regardless of your choice, opt for a low-sodium version to better control the seasoning and prevent the soup from becoming overly salty.
Carrots: Fresh carrots are essential here. They contribute a subtle sweetness and an additional layer of depth to the soup, without making it taste overtly carroty. Don’t worry about chopping them finely, as everything will be blended to a smooth consistency at the end of the cooking process.
Tomatoes: The star of the show! For the best flavor, I highly recommend using canned San Marzano tomatoes. These premium Italian tomatoes are known for their sweet, less acidic taste and delicate texture. You can use crushed, diced, or whole peeled varieties, depending on what your local supermarket stocks. If using whole peeled tomatoes, they will break down easily during pressure cooking, especially before blending.
Sugar: A small amount of granulated sugar is crucial for balancing the natural acidity of the tomatoes. It enhances their inherent sweetness and rounds out the flavor profile, preventing the soup from tasting too sharp or tart.
Tomato Paste: This concentrated tomato product adds a significant boost of rich tomato flavor. A useful tip for avoiding waste is to purchase tomato paste in a tube rather than a can. This allows you to squeeze out only the amount you need and easily store the rest in the fridge for future recipes.
Fresh Herbs: For a vibrant, aromatic soup, fresh basil and fresh oregano are key. Their bright, herbaceous notes elevate the overall flavor. If you desire even more complexity, feel free to incorporate some fresh thyme as well. If fresh herbs are unavailable, you can substitute with dried herbs, using half the amount specified for fresh.
Paprika: Smoked paprika is preferred for its distinctive smoky undertone, which adds another dimension to the soup’s flavor. If you don’t have smoked paprika, regular sweet paprika can be used, but the smoky notes will be absent.
Salt and Pepper: Kosher salt and freshly ground black pepper are your allies for seasoning. It’s important to season your soup incrementally throughout the cooking process, tasting and adjusting as you go, to achieve the perfect balance.
Essential Equipment for This Recipe
To prepare this delightful Instant Pot tomato soup, you’ll need just a few key pieces of kitchen equipment:
First, a sharp chef’s knife and a sturdy cutting board are indispensable for efficiently preparing your ingredients, from dicing the onion to chopping the carrots.
The star of this recipe is, of course, your Instant Pot. I personally love and recommend the Instant Pot Duo Crisp Ultimate Lid for its incredible versatility, combining multiple functions in one device. However, the Instant Pot Duo, which I used for many years, is also an excellent and reliable workhorse for all your pressure cooking needs.
Instant Pot Favorites
Instant Pot Duo Crisp Ultimate Lid
Buy Now →
Instant Pot Duo
Buy Now →
Step-by-Step: How to Make Instant Pot Tomato Soup
Making homemade tomato soup in the Instant Pot is surprisingly simple, allowing you to enjoy deep, developed flavors in a fraction of the time. Follow these straightforward steps to create a delicious and comforting meal:
Sauté
Begin by activating the Sauté function on your Instant Pot. Add the olive oil to the inner pot and allow it to heat up. Once the oil is shimmering, add your diced onion. Sauté the onion for 3 to 5 minutes, stirring occasionally, until it becomes wonderfully softened and translucent. This initial step is crucial for building a flavorful foundation for your soup. Next, add the minced garlic and continue to cook for just 30 more seconds, until it releases its fragrant aroma. Be careful not to burn the garlic, as this can impart a bitter taste.
Deglaze
Pour 1 cup of broth into the Instant Pot. Immediately use a sturdy wooden spoon or spatula to scrape the bottom of the inner pot thoroughly. This process, known as deglazing, is vital. It loosens and removes any browned bits (fond) that may have stuck to the bottom during sautéing. Fully deglazing ensures that you avoid the dreaded “burn” notice during the pressure cooking cycle, allowing your soup to cook perfectly without interruption.
Pressure Cook
After deglazing, stir in the remaining ingredients: chopped carrots, canned tomatoes (including their juices), granulated sugar, tomato paste, fresh herbs (basil, oregano, and optional thyme), and smoked paprika. Ensure all ingredients are well combined. Secure the lid on your Instant Pot and set the vent to the sealing position. Cook on High pressure for 15 minutes. Once the cooking cycle is complete, allow the pressure to naturally release for 10 minutes. This natural release helps to further tenderize the ingredients and prevent scorching. After 10 minutes, manually release any remaining pressure by carefully turning the vent to the venting position until the float valve drops.
Puree
Once the pressure has been fully released and the lid is safely opened, it’s time to transform your cooked ingredients into smooth, creamy soup. Carefully use an immersion blender directly in the Instant Pot to blend the soup until it reaches your desired smooth consistency. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a standard blender or food processor. When blending hot liquids, always be cautious: fill the blender no more than halfway, secure the lid tightly, and start on a low speed, gradually increasing. Once blended, taste the soup and adjust the seasoning as needed with kosher salt and freshly cracked pepper. If you find the soup is too thick for your preference, refer to the tips below on how to easily adjust its consistency.
Tips for Instant Pot Tomato Soup Success
Achieving a truly exceptional Instant Pot tomato soup is easy with these helpful tips:
- Embrace Fresh Herbs: While dried herbs can be used, fresh herbs like basil, oregano, and thyme offer a significantly brighter and more vibrant flavor profile that truly elevates this soup. If you must use dried, remember the general rule: use one-third the amount of fresh herbs (e.g., 1 teaspoon dried for 1 tablespoon fresh).
- Account for Pressure Building Time: It’s important to remember that the listed “cook time” for Instant Pot recipes does not include the time it takes for the appliance to come to pressure. This can add an additional 5 to 10 minutes (or even longer if your Instant Pot is very full) to your total preparation time. Factor this in when planning your meal.
- Don’t Skip Deglazing: As mentioned in the instructions, thoroughly scraping the bottom of the pot after sautéing and adding liquid is critical. This prevents the “burn” warning and ensures all those flavorful browned bits are incorporated into your soup.
- Taste and Adjust: Seasoning is personal. Always taste your soup before serving and adjust salt, pepper, and sugar as needed. The quality of your broth and tomatoes can impact the final flavor, so a final adjustment is often necessary.
Craving more Instant Pot comfort? Explore these delicious recipes: Instant Pot Chicken Stew | Instant Pot Creole Chicken Sausage Soup | Instant Pot Carne Asada Chili | Instant Pot Pumpkin Chicken Curry | Pumpkin and Sweet Potato Soup
Frequently Asked Questions About Instant Pot Tomato Soup
My soup is too thick, can I make it thinner?
Absolutely! Achieving your preferred soup consistency is easy. If your Instant Pot tomato soup turns out thicker than you’d like, simply add in more broth, a little at a time. Start by stirring in about 1/2 cup of low-sodium vegetable or chicken broth. Mix well and assess the consistency. Continue adding broth in 1/2 cup increments, up to a maximum of 1 1/2 cups total, until it reaches your desired thickness (or thinness). Remember to taste and adjust the seasoning again after adding more liquid, as it may dilute the flavors slightly.
How can I make this soup spicy?
For those who love a bit of heat, making this Instant Pot tomato soup spicy is incredibly simple. My favorite method is to add cayenne pepper. Start with 1/4 teaspoon and stir it into the soup after blending. Taste, and if you desire more heat, add another 1/4 teaspoon, repeating until you reach your preferred spice level. Alternatively, you can incorporate your favorite hot sauce; Sriracha is a popular choice in our household. The key here is to add a small amount, taste, and then add more if needed. It’s always easier to intensify the heat than to reduce it!
Can I freeze this tomato soup?
Yes, this Instant Pot tomato soup is an excellent candidate for freezing, making it perfect for meal prep or busy weeknights! However, there’s one important rule: do not add any cream to the soup if you plan to freeze it. Dairy-based creamy soups tend to separate and become grainy when thawed and reheated. To freeze, first ensure the soup has cooled completely to room temperature. Then, transfer it to freezer-safe airtight containers or heavy-duty freezer bags, leaving a little headspace for expansion. It can be safely stored in the freezer for up to 3 months. When you’re ready to enjoy it, simply defrost the soup overnight in the refrigerator or gently reheat it in a pot on the stovetop over low heat, stirring occasionally.
Need some more inspiration for the Instant Pot? Check out my Instant Pot recipes page!
The Ultimate Guide to Tomato Soup Variations
This Instant Pot tomato soup recipe is wonderfully versatile, offering a perfect base for a multitude of delicious variations. Get creative and customize your bowl to suit your taste preferences:
- Make it Creamy: For a lusciously rich and creamy tomato soup, stir in 1/4 cup to 1/2 cup of heavy cream after the pressure cooking and blending steps. Blend again briefly to incorporate, then taste and adjust seasoning. If you’re looking for a vegan or dairy-free option, coconut milk or coconut cream makes an excellent substitute, offering a delightful richness.
- Spicy Kick: If you love a bit of heat, infuse your soup with some spice. As mentioned earlier, 1/4 to 1/2 teaspoon of cayenne pepper added after blending provides a fantastic kick. Alternatively, a few dashes of your favorite hot sauce (like Sriracha) can do the trick. Remember to start with a small amount, taste, and gradually add more until you reach your desired spice level.
- Add Curry Paste: Transform your tomato soup into a comforting curry-inspired dish by incorporating 1 to 2 teaspoons of red curry paste. Add it along with the tomato paste during the pressure cooking step for a truly unique and aromatic flavor profile that pairs beautifully with the sweet tomatoes.
- Bell Pepper Infusion: For a sweeter, slightly smoky, and more complex flavor, add a chopped red bell pepper to the Instant Pot when you sauté the onion. The bell pepper will soften and meld beautifully with the other ingredients, creating a roasted red bell pepper tomato soup feel.
- Boost with Spinach: Enhance the nutritional value and add a touch of freshness by stirring in 3 to 4 ounces of fresh spinach leaves at the very end of cooking, after you’ve pureed the soup. The residual heat of the soup will cause the spinach to wilt in about a minute, blending seamlessly into the dish.
- Creative Toppings: Elevate your Instant Pot tomato soup with a variety of delicious toppings. Consider crispy homemade croutons, crunchy oyster crackers, delicate shavings of Parmesan cheese, protein-rich crispy chickpeas, or a vibrant drizzle of fresh pesto for an extra layer of flavor and texture.
What to Serve with Instant Pot Tomato Soup
A bowl of warm, flavorful Instant Pot tomato soup is a meal in itself, but it truly shines when paired with the right companions. The classic pairing, of course, is the humble yet iconic grilled cheese sandwich. Here are some of my personal favorite twists on this beloved classic:
- Pesto Grilled Cheese (Two Ways!): A flavorful twist that adds a herbaceous kick.
- Inverted French Baguette Grilled Cheese: A gourmet take on the classic, perfect for dipping.
- Cornbread Waffle Grilled Cheese: For a unique texture and a touch of sweetness.
- Tomato & Provolone Grilled Cheese: A Mediterranean-inspired sandwich with a tangy olive chutney.
- Kimchi Grilled Cheese: For those who love a bold, spicy, and tangy kick.
If you prefer to serve your soup with a side of delicious bread for soaking up every last drop, my no-yeast white bread recipe offers an incredibly easy way to bake fresh bread for soup nights. Another fantastic option for a crusty accompaniment is this wholesome harvest pumpkin seed bread.
And to round off the ultimate comfort meal, why not indulge in the best vegan chocolate chip cookies? A sweet treat is the perfect ending to a hearty soup dinner.
How to Store and Reheat Your Tomato Soup
This Instant Pot tomato soup is not only delicious but also convenient for meal prepping and enjoying later. Proper storage and reheating will ensure its continued freshness and flavor:
- Store: Once your soup has completely cooled to room temperature, transfer it to airtight containers. It can be safely stored in the refrigerator for up to 5 days.
- Reheat: To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until it is heated through. Alternatively, you can reheat individual portions in the microwave, using short intervals and stirring between each to ensure even heating.
- Freeze: For longer storage, this soup freezes beautifully (remember, without cream!). Pour the cooled soup into airtight, freezer-safe containers or heavy-duty freezer bags. It will keep well in the freezer for up to 3 months. When ready to use, thaw the soup overnight in the refrigerator, then reheat using the stovetop or microwave methods.
Finally, if you create this Instant Pot tomato soup, please consider leaving a recipe rating or a comment below! Your feedback is invaluable, and I genuinely love hearing about your experiences in the kitchen. Feel free to ask any questions you might have as well – I make an effort to respond to every comment. And don’t forget to tag me on Instagram if you share your culinary creations! Seeing these recipes come to life in your homes truly means the world to me!
Instant Pot Tomato Soup
5 minutes
30 minutes
35 minutes
4
Equipment
-
Shun Chef’s Knife
-
Utility Cutting Board
-
long wooden spoon
-
Instant Pot Max
-
Instant Pot Ultra 6 Qt
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 sweet yellow onion peeled and diced
- 2 cloves garlic minced
- 1 cup low-sodium vegetable broth or chicken broth more for thinning, if desired
- 3 large carrots peeled and chopped
- 28 oz canned San Marzano tomatoes whole and peeled, or diced tomatoes (with juice)
- 1 1/2 tsp granulated sugar
- 1 Tbsp tomato paste
- 1/4 cup chopped fresh basil
- 2 tsp chopped fresh oregano
- 1/2 tsp smoked paprika
- Kosher salt and freshly cracked pepper*
Instructions
-
Turn on Instant Pot to Sauté setting and add oil. Once oil is hot, add onion. Cook, stirring occasionally, for 3 to 5 minutes until softened and translucent. Add garlic and cook another 30 seconds, until fragrant.
-
Deglaze the bottom of the insert by adding 1 cup broth. Scrape the bottom with a wooden spoon or spatula, making sure to get all the browned bits off the bottom. This will help you avoid the “burn” warning during pressure cooking.
-
Stir in carrots, tomatoes with their juices, sugar, tomato paste, fresh herbs, and spices. Ensure all ingredients are well combined.
-
Cook on high pressure for 15 minutes. Let pressure naturally release (i.e. don’t touch it!) for 10 minutes. Manually release any remaining pressure after 10 minutes.
-
Use an immersion blender to blend the soup until smooth. You can also puree it in batches in a regular blender or food processor, being careful with hot liquids.
-
Taste and adjust seasoning as desired. Refer to the sections above for flavor variations and tips on adjusting the consistency.**
-
Serve hot with crusty bread, your favorite grilled cheese sandwiches, and/or a fresh side salad.
Notes
**If you prefer a thinner soup, simply add more broth after blending. Begin by stirring in 1/2 cup of broth, then continue to add 1/2 cup at a time (up to 1 1/2 cups total), until the soup reaches your desired consistency. Remember to taste and adjust the seasoning after adding any additional broth.
Nutrition
Carbohydrates: 29g |
Protein: 5g |
Fat: 4g |
Saturated Fat: 1g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 3g |
Sodium: 568mg |
Potassium: 896mg |
Fiber: 7g |
Sugar: 18g |
Vitamin A: 8476IU |
Vitamin C: 27mg |
Calcium: 123mg |
Iron: 4mg
158
kcal
Winter
Soup and Stews