Instant Pot Tomato Soup

three image collage showing tomato soup in a dark gray bowl topped with cream, basil and pepper. one image shows the soup being ladled out of an instant pot. center color block with text overlay.

Rich and velvety Instant Pot Tomato Soup is bursting with robust flavor from San Marzano tomatoes and the perfect blend of spices and herbs. When you are looking for a homey, comforting, quick and easy dinner, this recipe delivers every single time!

Looking for more delicious soup recipes? Check out these fan favorites: Zuppa Toscana, Crockpot Chili and this yummy Butternut Squash Soup!

Instant Pot Tomato Soup Recipe

There’s something undeniably comforting about a bowl of tomato soup. Once fall arrives, my kids ask for Tomato Soup at least once a week. We love serving it with grilled cheese sandwiches and use the sandwiches to dip into the tomato soup. This Instant Pot Tomato Soup recipe is so quick to make and SO delicious that soup night always seems like a good idea!

I like to use San Marzano tomatoes because they have really excellent flavor but any tomatoes will work. Onions, carrots and garlic create a lovely flavor base that when combined with the tomatoes and the perfect blend of seasoning create a tomato soup that is sure to warm hearts and souls around the dinner table.

Why You’ll Love This Recipe

Whether you’re craving a cozy meal after a long day or looking to impress at your next family dinner, this recipe promises to deliver every single time.

Fantastic Flavor. Thanks to the San Marzano tomatoes and perfect blend of seasonings, this soup offers a rich, tomato flavor that everyone will love.
Quick and Easy. Tomato soup has never been easier! I love how quick this soup is to make without sacrificing any flavor.
Toppings. We’re all about the toppings when it comes to soup and this tomato soup is no different. A drizzle of heavy cream, a dash of red pepper flakes, ribbons of fresh basil or crunchy croutons – you can’t go wrong!

Key Ingredients

This easy tomato soup recipe is infused with the rich flavors of San Marzano tomatoes and a medley of aromatic herbs. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…

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San Marzano tomatoes – San Marzano tomatoes are known for their sweet flavor and low acidity which makes them perfect in soup recipes. Any tomatoes will work in this recipe so if you can’t find San Marzano, don’t let that stop you from making this soup.
onions, carrots and garlic – Sauteed together, these ingredients create a foundation of flavor that complements the tomatoes perfectly.
seasonings – Salt, pepper and Italian seasoning enhance the tomato flavor and add depth and balance to the soup.
heavy cream – Adds richness and creaminess to the soup.

How To Make Tomato Soup in the Instant Pot

Let’s take a quick look at the process for making this delicious soup. The full recipe can be found in the recipe card at the end of this post. It also includes instructions for a stovetop version of this soup.

Sauté. Set the instant pot to sauté mode. Add olive oil and the diced onion and carrots. Cook, stirring frequently, for about 5 minutes. Add the garlic and cook for another minute, stirring frequently. Turn off the “sauté” function.

Pressure Cook. Add the remaining ingredients (except for the cream) and stir to combine. Cover and set the valve to the “sealing” position. Pressure cook on high for 15 minutes. Let pressure naturally release for 10 minutes before switching the valve to the “venting” position and manually releasing any remaining pressure.

Blend and Serve. Stir in heavy cream. With an immersion blender, carefully puree the soup until your desired consistency is achieved. Check for seasonings, adjust as needed, and serve with your desired toppings.

Storage Information

Make in advance. The soup can be made a day or two in advance. The flavor improves with a little time.
Storage.
- Refrigerator. Leftover soup should be stored in an airtight container for up to 3 days in the refrigerator.
- Freezer. To freeze, let the soup cool and then transfer to a freezer safe, airtight container for up to 3 months. Thaw overnight the fridge.
Reheat. Reheat in the microwave or on the stovetop over low heat, stirring frequently, until warmed through.

Can I Freeze Tomato Soup

You sure can! To freeze this soup, let it cool and then transfer to a freezer safe, airtight container for up to 3 months. Thaw the soup overnight the fridge and then reheat in the microwave or on the stovetop over low heat, stirring frequently, until warmed through.

Can I Use A Blender Instead of an Immersion Blender?

Yep! You will need to blend the soup in batches and let cool a bit before blending to avoid splattering.

Do I Have To Use San Marzano Tomatoes?

Nope! Any tomatoes will work in this recipe, we just prefer San Marzano.

How Can I Make This On The Stovetop?

Don’t have a pressure cooker? This recipe is amazing on the stovetop too! Here’s how to make traditional tomato soup:

Heat the extra virgin olive oil over medium heat In a large pot or Dutch oven. Add the diced onions and carrots to the pot. Cook, stirring occasionally, for about 5-7 minutes or until the onions become translucent and the carrots start to soften. Stir in the garlic and continue cooking for a minute, stirring frequently.

Add the tomatoes, breaking them up slightly with your spoon or spatula, tomato paste, chicken or vegetable broth, granulated sugar, kosher salt, freshly ground black pepper and Italian seasoning. Stir to combine.

Bring the mixture to a gentle boil, then reduce the heat to low and let simmer for about 25-30 minutes or until the carrots are tender. Remove from heat and stir in the heavy cream.

Use an immersion blender to puree the soup until you achieve your desired consistency. If you’re using a regular blender, let the soup cool for a bit before transferring it in batches. Blend until smooth, then return the soup to the pot to reheat.

Check for seasonings and adjust as needed. Garnish and serve!

More Delicious Soup Recipes

Taco Soup

Turkey and Wild Rice Soup

Instant Pot Chicken Noodle Soup

Hamburger Macaroni Soup

Chicken Enchilada Soup

Course Soup Cuisine American Keyword instant pot tomato soup, tomato soup Prep Time 5 Cook Time 25 Pressure Release 10 Servings Calories 213kcal Author Trish – Mom On Timeout

Ingredients

1 tablespoon extra virgin olive oil
1 large yellow onion diced
2 large carrots diced
3 cloves garlic minced
28 ounces whole peeled tomatoes I used San Marzano
1 tablespoon tomato paste
1 cup low sodium chicken stock or chicken broth (vegetable broth can be used)
1 teaspoon granulated sugar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon Italian seasoning
⅓ cup heavy cream

Optional Toppings

fresh basil, heavy cream, fresh herbs, freshly ground black pepper, red pepper flakes, croutons, etc.

Instructions

Set the instant pot to sauté mode. Add olive oil to the pot and then add the diced onion and carrots. Cook, stirring with a wooden spoon or silicone spatula for about 5 minutes or until the onions are translucent.
Add the garlic and cook for another minute, stirring frequently. Turn off the “sauté” function.
Add the tomatoes, tomato paste, chicken stock (or broth), sugar, salt, pepper and Italian seasoning to the instant pot and stir to combine. Break up the tomatoes a bit with a spoon or spatula. Cover and set the valve to the “sealing” position.
Pressure cook on high for 15 minutes. Let pressure naturally release for 10 minutes before carefully switching the valve to the “venting” position and manually releasing any remaining pressure.
Stir in the heavy cream. With an immersion blender, carefully puree the soup until your desired consistency is achieved. Check for seasonings, adjust as needed, and serve with your desired toppings.

Notes

Storage Information

Make in advance. The soup can be made a day or two in advance. The flavor improves with a little time.
Storage.
- Refrigerator. Leftover soup should be stored in an airtight container for up to 3 days in the refrigerator.
- Freezer. To freeze, let the soup cool and then transfer to a freezer safe, airtight container for up to 3 months. Thaw overnight the fridge.
Reheat. Reheat in the microwave or on the stovetop over low heat, stirring frequently, until warmed through.

Trish’s Notes

Sugar is optional but helps balance the acidity of the tomatoes.
The heavy cream is optional but adds a delightful creaminess to the soup.
A powerful blender creates a smoother puree than the immersion blender.

This recipe is amazing on the stovetop too! Here’s how to make traditional tomato soup:

Bring the mixture to a gentle boil, then reduce the heat to low and let simmer for about 25-30 minutes or until the carrots are tender. Remove from heat and stir in the heavy cream.

Check for seasonings and adjust as needed. Garnish and serve!

Nutrition

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Instant Pot Tomato Soup - Mom On Timeout