Instant Pot Tomato Soup made with fresh tomatoes is the best healthy comfort food! This recipe is so easy to make and there’s no peeling the tomatoes!
How To Make Tomato Soup In Instant Pot
This recipe is incredibly easy, which is one of the reasons I love it so much. All you have to do is saute the onions, carrots, and garlic in the olive oil, then add the water, tomato, and spices, and cook it in the Instant Pot. Once it’s finished cooking, let the pressure naturally release for 10 minutes before switching to a quick release. Finally, use an immersion blender to puree the soup. See the recipe card below for the full instructions including the ingredient amounts, cooking times, etc.
Pro Tip: Sprinkle the spices over the top of the tomatoes, and make sure the spices are just on top of the tomatoes and not on the bottom of the pot. Do not stir the spices into the tomatoes (if the spices are stirred in or are sprinkled on the bottom of the pot you’ll likely get the “burn” message).
Tomato Soup From Scratch Ingredients
This recipe is naturally sweetened, naturally vegan, and made with only 10 whole food ingredients. For this recipe, you’ll need:
- Tomatoes (San Marzano or Roma are best)
- Onion (Sweet White Onions are best)
- Carrots (Organic or Baby Carrots are best because they’re sweeter)
- Olive Oil
- Water (You can use vegetable broth instead if you’d like)
- Dried Basil (You can substitute with fresh basil if you’d prefer, just triple the amount)
- Parsley Flakes
- Dried Oregano
What Is The Difference Between Tomato Soup And Tomato Bisque?
The main difference is that tomato soup normally has a base of water, broth, or stock, while tomato bisque is made with a dairy base (like cream or milk) to make a creamy bisque.
Why Do You Put Baking Soda In Tomato Soup?
Baking soda is a great addition to tomato soup because it neutralizes the acid. Because of this, it can really mellow out the flavors. It’s important to only add a pinch at a time, and fully mix it into the sauce and taste it before you add more. A little goes a long way with baking soda, and you definitely don’t want to add too much.
How Do You Make Creamy Tomato Soup?
My favorite way to make tomato soup creamy is to add a bit of butter. A little butter makes a world of difference in making the texture a little creamy, velvety, and smooth.
What Do You Dip In Tomato Soup?
Grilled cheese sandwiches are the classic pairing for tomato soup. They’re perfect for dipping in this soup. You could even try an updated take on the classic by making grilled cheese croutons to top a bowl of this soup with.
If you want to make a heartier soup, try adding in some gnocchi, macaroni, orzo, rice, ravioli, tortellini, spinach, or sausage.
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- 3 Tablespoons good quality olive oil
- 1 large sweet onion (chopped)
- 1 1/2 large carrots (peeled and chopped, organic is best)*
- 4 medium cloves garlic (minced)
- 1/3 cup water
- 3 pounds tomatoes (washed and quartered, Roma is best)
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried parsley
- 1 1/2 teaspoons kosher salt (plus more to taste)
- 1 teaspoon dried oregano
- Start by setting the Instant Pot to Saute mode on high. After the display reads “hot”, add in the olive oil. Add in the onions and carrots, and saute. Stir frequently, every minute or so, to ensure they don’t burn. Continue sauteing until the onions and golden and starting to turn transparent (about 5 minutes). Add in the garlic and saute until aromatic (about 30 seconds). Pour in the water, and use the back of a spatula to scrape up any of the browned bits on the bottom. Turn the Instant Pot off.
- Add in the tomatoes, and stir with the onions. Sprinkle the spices over the top of the tomatoes, make sure the spices are just on top of the tomatoes and not on the bottom of the pot. Do not stir the spices into the tomatoes (if the spices are stirred in or are sprinkled on the bottom of the pot you’ll likely get the “burn” message).
- Close the lid of the Instant Pot, and set the steam release valve to sealing. Select Manual (or Pressure Cook depending on your model), and then cook the tomato soup on high pressure for 20 minutes.
- After the Instant Pot has finished cooking, allow it to natural release for 10 minutes before moving the steam release valve to the venting position to let the pressure fully release. Carefully remove the lid.
- Using an immersion blender, blend the soup until it’s smooth.
*I recommend using organic carrots, because the ones I’ve tested taste naturally sweeter than the conventional varieties. Baby carrots also tend to be sweeter than full-sized carrots, so they’re another great option here.
Amount Per Serving: Calories: 183Total Fat: 10.9gCarbohydrates: 20.6gNet Carbohydrates: 15gFiber: 5.6gSugar: 11.8gProtein: 3.8g
Nutrition information isn’t always accurate.
Try making this easy Instant Pot Tomato Soup with fresh tomatoes!