Instant Pot Tomato Soup - Mom On Timeout

September 2024 · 9 minute read
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 ToscanaCrockpot 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.

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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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

    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
  • Instant Pot Tomato Soup

    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!

    Course Soup Cuisine American Keyword instant pot tomato soup, tomato soup Prep Time 5 minutes Cook Time 25 minutes Pressure Release 10 minutes Servings 4 Calories 213kcal Author Trish – Mom On Timeout

    Ingredients

    Optional Toppings

    Instructions

    Notes

    Storage InformationTrish’s NotesThis 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!
  • Nutrition

    Calories: 213kcal | Carbohydrates: 26g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 22mg | Sodium: 634mg | Potassium: 879mg | Fiber: 6g | Sugar: 14g | Vitamin A: 6804IU | Vitamin C: 25mg | Calcium: 118mg | Iron: 3mg

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