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)
- Garlic
- Olive Oil
- Water (You can use vegetable broth instead if you’d like)
- Salt
- 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.
Optional Adaptations
If you want to make a heartier soup, try adding in some gnocchi, macaroni, orzo, rice, ravioli, tortellini, spinach, or sausage.
Keep In Touch
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Best Instant Pot Tomato Soup Recipe
Instant Pot Tomato Soup made with fresh tomatoes is the best healthy comfort food! This recipe is easy to make and there’s no peeling the tomatoes!
Ingredients
- 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
Instructions
- 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.
Notes
*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.
Nutrition Information:
Serving Size:
1/4Amount 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!
11 thoughts on “Instant Pot Tomato Soup Recipe”
This was incredible, and super easy! I used my hubby’s garden tomatoes and my own fresh basil. I’m thinking when the tomatoes really get abundant that I will make some of this and can it. Just enough salt for my hubby, although I added a little more to my bowl. I calculated the WW (Weight Watchers) points as only 1 per serving, so even better! Thank you so much.
Hi Diane, So happy to hear you enjoyed the Instant Pot Tomato Soup! That’s awesome that it’s only 1 Weight Watcher point, thanks so much for calculating that and leaving feedback. -Alexa
Hi Alexa,
Would you please let me know what size Instant Pot size you recommend for this soup? I have a 3-qt and wonder if i need to get a 6-qt size.
Thank you!
Hi Angie, I used a 6 quart Instant Pot for this recipe. Hope that helps! -Alexa
I added Crushed Red Pepper. My only real suggestion is double the recipe! It’s terrific!
Hi Susan, So happy to hear you enjoyed the Instant Pot Tomato Soup so much! Thanks so much for taking the time to leave feedback, I really appreciate it. -Alexa
If you double it, does the cooking time change? (New to Instant Pot!)
Hi Leslie, I haven’t tested it, but the cooking time should be the same even if you double the ingredients. The only thing you want to watch out for is to make sure you don’t over fill the inner pot (it shouldn’t be more than 2/3 full). Hope that helps! -Alexa
Hi, You mentioned adding baking soda very sparingly. But the recipe card doesn’t mention it. I presume you just add it after soup is finished. The amount would be a smidgen or pinch? Thank you, looks good enough to eat!
Hi Rita, I don’t use baking soda when I make this tomato soup, but some people find that fresh tomato soup has too much of an acidic flavor for them. If you think the acid in the soup is too high, a small pinch of baking soda can be stirred into the soup after it’s finished cooking and before serving. In terms of the size of the pinch – I’m not sure if it’s a pinch or a smidgen. I take a small pinch between the tips of two fingers (not a large pinch between the flat part of two fingers). Hope that helps and that you enjoy it! -Alexa
This was exactly what I was looking for when searching for a “tomato soup” recipe! Easy & delicious – thank you!