Instant Pot Tomato Soup is a cozy, quick recipe perfect for a chilly day. It’s great as a side or a light meal, especially with a swirl of cream, fresh basil, and Parmesan-crusted croutons.
Why this Instant Pot Tomato Soup Recipe is a Keeper
This easy, flavorful Instant Pot tomato soup tastes like it simmered for hours but comes together quickly. Oregano and basil brighten the tomato base, making a versatile soup for lunch, dinner, or a light supper. Benefits:
- 35-minute meal: From start to finish in about 35 minutes.
- Simple ingredients: Pantry staples and basic fresh produce are all you need.
- Reliable results: The method produces a smooth, balanced soup every time.
Tomato Bisque vs. Tomato Soup
Tomato bisque is essentially a creamier version of tomato soup. Bisques typically include cream added during cooking for a richer, silkier texture. This recipe can be finished as a bisque by stirring in cream before blending.
Ingredient Notes
- Canned tomatoes: A 28-ounce can of crushed tomatoes gives a smooth base; diced tomatoes work too.
- Basil: Top with fresh basil or use dried basil in cooking for more depth.
- Italian seasoning: Adds a balanced herb mix; adjust amounts to taste.
- All-purpose seasoning: Use a store blend or a simple mix of salt, pepper, and garlic powder.
See the recipe card below for ingredient quantities and the full method.
Prep-ahead Suggestions
- Vegetable prep: Chop onions and dice carrots ahead of time to speed up cooking.
- Toppings: Make croutons, grate cheese, or tear basil leaves before you start.
Equipment
- Instant Pot or pressure cooker: For quick, hands-off cooking.
- Immersion blender or food processor: To puree the soup until smooth and velvety.
Roasted Tomatoes
Roasting tomatoes before adding them to the soup deepens their flavor. Roast at 400°F (200°C) until slightly charred for the best results.
How to Make Instant Pot Tomato Soup
Basics of the method—refer to the recipe card below for exact quantities and step-by-step timing.
1. Sauté the aromatics
Set the Instant Pot to sauté. Add 1 tablespoon oil, then sauté carrots and onion until the onion is translucent. Stir in garlic and cook for another 2 minutes.
2. Add tomatoes and pressure cook
Stir in crushed tomatoes, broth, and seasonings. Close the lid and set to high pressure for 15 minutes. Allow a 10-minute natural pressure release.
3. Puree and finish
Use an immersion blender or transfer to a food processor and blend until smooth, about 30 seconds. Stir in cream if using, then season to taste and serve with basil, cheese, and croutons.
Store, Reheat, and Use Leftovers
- Storing: Refrigerate in an airtight container for 3–4 days.
- Reheating: Warm gently on the stovetop or in the microwave until heated through.
- Freezing: Freeze in airtight containers for up to 3 months.
Variations and Substitutions
- Fresh tomatoes: Use ripe fresh tomatoes in place of canned; you may need a longer cook time.
- Thicker or thinner: Add tomato paste to thicken or more broth to thin the soup.
- Cheesy finish: Stir in grated Parmesan or top bowls with fresh Parmesan before serving.
FAQs
Serve with grilled cheese, crusty bread, a salad, or croutons and a sprinkling of cheese for a complete meal.
Add herbs, red pepper flakes for heat, cream for richness, or cooked grains and pasta to make it heartier.
Yes. Cool completely, then freeze in airtight containers for up to three months.
Expert Tips
- Add heat: Red pepper flakes, cayenne, or chili powder work well.
- Double the batch: Scale ingredients proportionally to make extra.
- Make it creamy: Stir in milk or cream before blending to reduce acidity and add richness.
- Alternate methods: This soup can be made on the stovetop or in a slow cooker if preferred.
- Stretch it: Add cooked rice, pasta, or diced vegetables to bulk up the soup for meals.
Instant Pot Tomato Soup
Equipment
- Instant Pot or pressure cooker
- Food processor or immersion blender
- Measuring cups and spoons
Ingredients
- 1 tablespoon oil
- 2 carrots, peeled and diced
- 1 yellow onion, diced
- 28 ounces crushed tomatoes (1 can)
- 2 cups broth, chicken or vegetable
- 2 teaspoons Italian seasoning
- 1 teaspoon all-purpose seasoning (or salt & pepper)
- 2 tablespoons minced garlic
Instructions
- Set the Instant Pot to sauté and add the oil. When hot, sauté the carrots and onion until the onion becomes translucent.
- Add the garlic and sauté for 2 minutes more.
- Stir in the crushed tomatoes, broth, and seasonings. Close the lid and set the valve to sealing.
- Pressure cook on high for 15 minutes, then allow a 10-minute natural release.
- Blend the soup until smooth with an immersion blender or in a food processor for about 30 seconds. If using cream, stir it in before blending.
- Serve hot topped with fresh basil, grated cheese, and croutons.
Notes
- Add heat: Use red pepper flakes or cayenne for spice.
- Double the recipe: Increase ingredients proportionally to feed a crowd.
- Cream: Add milk or cream before blending for a milder, creamier soup.
- Alternate methods: Make on the stovetop or in a slow cooker if preferred.
- Stretchers: Add cooked rice, pasta, or extra vegetables to make it heartier.