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Made with simple ingredients, this Instant Pot Tomato Soup is quick, flavorful, and puts store-bought versions to shame!
The Best Homemade Tomato Soup Recipe
Whether you are looking for recipe to pair with a grilled cheese sandwich for a nostalgic (and delicious) lunch, or simply want a cozy, flavorful rich soup that can be on your table fast–let me encourage you to make this Instant Pot Tomato Soup!
With minimal prep and the perfect blend of herbs and fresh vegetables, this recipe for Instant Pot Tomato Soup comes together quickly and creates a rich, nuanced soup that’s both affordable and delicious.
And just my recipes for Instant Pot Chicken Noodle Soup, Instant Pot Broccoli Cheddar Soup, and Instant Pot Baked Potato Soup, Instant Pot Tomato Soup is on the table fast–yet tastes like it has simmered for hours!
Ingredients Needed
- Canned or Fresh Whole Tomatoes: To enjoy this soup year-round, I typically opt for canned whole tomatoes (San Marzano is best!). When tomatoes are in season and plentiful use the modifications for fresh tomatoes.
- Tomato Paste: For a deep, rich tomato flavor.
- Carrots: To sweeten the soup naturally and balance out the acidity of the tomatoes.
- Onions, Celery, & Garlic: A yellow onion, fresh celery, and garlic are the building blocks of any great soup.
- Spices: This soup is seasoned with a combination of dried thyme leaves, crushed red pepper flakes, bay, and oregano. You can adjust the amount of red pepper flakes to control the level of spice as desired.
- Broth: Use low-sodium store-bought or homemade vegetable broth. Chicken stock works as well if you aren’t vegetarian.
- Balsamic Vinegar: I know this sounds like an odd ingredient, but the balsamic vinegar will help to brighten and deepen the flavor of the tomato soup–don’t skip it!
- Heavy Cream: To give this soup a rich, creamy finish.
How to Make Instant Pot Tomato Soup
While this is an incredibly simple recipe, if you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, be sure to start with How to Use an Instant Pot for the best results on this and future recipes. You will find the full recipe in detail in the recipe card below.
- Saute Aromatics. To help develop incredible flavor in this easy soup, begin this recipe by sautéing the carrots, celery, and onions in a bit of olive oil using the sauté function, until softened. Add in the garlic and tomato paste, oregano, crushed red pepper flakes, pepper, and salt to the inner pot and saute for just 30-60 seconds to really help to develop the flavor.
- Deglaze Inner Pot. Pour about ½ cup of the broth into the inner pot and scrape up any browned bits off the bottom of the inner pot. This will help to prevent a burn notice from occurring.
- Layer Ingredients. Add the remaining broth, canned tomatoes, and bay leaves to the inner pot. Gently stir just to combine.
- Pressure Cook. Place the lid on the inner pot, seal the vent knob, and set the cooking time by using the manual or pressure cook button to cook the soup on High Pressure for 10 minutes.
- Let Pressure Release. Once the cooking time has elapsed, let the pressure release naturally for at least 15 minutes. This is crucial so you do not have hot liquid spewing everywhere!
- Blend. Remove the bay leaf and stir in the balsamic vinegar and cream (if using), and then blend the soup using an immersion blender right inside the inner pot.
- Add Cream (optional). Add the cream to the inner pot and stir to incorporate. Place the lid back on the Instant Pot for just a couple of minutes to let the cream warm through.
Serving Suggestions
Of course, this Instant Pot Tomato Soup pairs beautifully with a homemade grilled cheese sandwich for the ultimate comfort food meal. Another idea is to top your tomato soup with homemade croutons for crunch and fresh basil for an herby, fresh finish. Add a Copycat Panera Greek Salad or Easy Caesar Salad Recipe for a meatless meal that is easy enough to whip up any night of the week.
Recipe Modifications
- Use Fresh Tomatoes: Replace the 28 ounces of canned tomatoes with 3-½ cups of peeled and seeded tomatoes (~ 10-12 Roma tomatoes.) Be sure to remove the peels and seeds for the best texture.
- Dairy-Free/Vegan-Friendly: Omit the cream.
- No Immersion Blender? To use a blender, transfer the soup to a blender and blend with the lid slightly open to allow steam to escape, blend until smooth and then pour the pureed soup back inside the inner pot to add the cream.
More Instant Pot Vegetarian Soup Recipes
If you tried this Instant Pot Tomato Soup, I would greatly appreciate it if you left a comment and review below.
Instant Pot Tomato Soup
Using the Instant Pot, simple ingredients come together to deliver a flavorful, creamy tomato soup in just over 30 minutes.
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Servings: 4
Calories: 195kcal
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Instructions
Turn the Instant Pot to sauté function and add in 1 tablespoon olive oil and let heat for ~1 minute. Once the oil has heated, add in the minced onion, sliced carrot, and diced celery, and sauté for 2-3 minutes, stirring occasionally.
Once the onions begin to soften, add in 2 teaspoons minced garlic, ½ teaspoon oregano, ½ teaspoon thyme, ¼ teaspoon crushed red pepper flakes, and 2 tablespoons tomato paste and sauté for 30 seconds just to lightly toast. Hit cancel to turn the Instant Pot OFF.
Add ½ cup of the vegetable broth to the inner pot and vigorously scrape up any browned bits on the bottom of the inner pot.
Add the remaining 2-½ cups broth, ½ teaspoon salt, ½ teaspoon pepper, 1 bay leaf, and 28 ounces canned tomatoes. Gently stir just to combine.
Place the lid on the inner pot and be sure the vent knob is sealed. Set to cook on HIGH pressure for 10 minutes. To do this, hit manual or pressure cook and use the +/- buttons to adjust the time to read 10.
Once the cooking time has elapsed, let the pressure release naturally for 15 minutes before doing a quick release of any remaining pressure.
Remove the lid, discard the bay leaf, add in ½ tablespoon balsamic vinegar. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend with the lid slightly ajar to allow steam to escape and then add back to the inner pot. If using a blender, you may need to do this in batches.
If using, add ½ cup cream to the inner pot and stir to combine. Place the lid back on the inner pot and let sit for 2-3 minutes, just to warm the cream through. Serve as desired.
Notes
Fresh Tomatoes: Replace the 28 ounces of canned tomatoes with 3-½ cups of peeled and seeded tomatoes (~ 10-12 Roma tomatoes.) Be sure to remove the peels and seeds for the best texture.
Cream: Omit the cream for a lighter soup OR for a dairy-free/vegan version.
Storage: Leftover tomato soup can be stored in the refrigerator for 4-5 days. I don’t recommend freezing unless you didn’t add cream, as the cream can separate as the soup defrosts.
Nutrition
Calories: 195kcal | Carbohydrates: 15g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 1060mg | Potassium: 595mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3892IU | Vitamin C: 30mg | Calcium: 54mg | Iron: 1mg
Originally shared in 2018 and updated in 2025.
