Experience the Pure Joy of Homemade Instant Pot Tomato Soup

There’s nothing quite like the comforting embrace of a warm bowl of tomato soup. It’s a timeless classic, a culinary hug that instantly brightens cool, crisp days and brings warmth to any gathering. With its vibrant, rich tomato flavor and silky-smooth texture, homemade tomato soup is an absolute staple. Whether served as a hearty lunch, an elegant dinner starter, or nestled in a thermos for a school lunchbox or a cozy tailgater picnic, this soup is always a welcome treat. Doesn’t the thought of a delicious, steaming bowl of tomato soup sound simply perfect right about now?

You might be surprised to discover just how incredibly easy it is to whip up a batch of gourmet-quality homemade tomato soup in your Instant Pot. The brilliance of this recipe lies in its simplicity, largely owing to the use of high-quality canned tomatoes. This means you can bypass the tedious task of peeling fresh tomatoes, making the entire process a breeze and allowing you to enjoy a flavorful, wholesome meal in no time.

Key Ingredients for the Perfect Instant Pot Tomato Soup

Crafting exceptional tomato soup begins with selecting the right ingredients. Each component in this recipe plays a crucial role in building the robust, balanced flavors that make this Instant Pot tomato soup so beloved. Here’s a closer look at what you’ll need and some helpful tips for each:

• Canned Tomatoes: The heart of this recipe relies on two large (28 oz.) cans of whole peeled tomatoes. These provide a deep, concentrated tomato flavor that’s hard to beat. While whole peeled tomatoes are recommended for their robust pulp, you can also opt for crushed tomatoes for a head start on texture. If you’re feeling adventurous or have a bounty from your garden, vine-ripened fresh tomatoes can certainly be used (approximately 4 pounds), though this will require a bit more prep work. For the best flavor, look for high-quality brands, perhaps even authentic San Marzano tomatoes, known for their sweetness and low acidity.
• Onion: A single medium onion, diced, forms the aromatic foundation of this soup. A sweet onion, like a Vidalia, will lend a subtle sweetness that complements the tomatoes beautifully. However, a yellow or white onion works just as well, contributing to the overall depth of flavor once sautéed. The key is to caramelize them slightly to unlock their full sweet and savory potential.
• Carrots: Don’t skip the carrots! These humble vegetables add a natural sweetness that balances the acidity of the tomatoes, creating a more rounded flavor profile. Beyond their taste contribution, carrots also boost the nutritional value of the soup. Since the entire soup is puréed at the end, their texture will seamlessly integrate, leaving no discernible chunks.
• Garlic: Freshly minced garlic delivers an aromatic punch that is essential to this soup’s character. The specified amount is a guideline; feel free to adjust according to your preference. If you’re a garlic lover, don’t hesitate to add an extra clove or two. For a milder flavor, you can slightly reduce the quantity. Using fresh garlic is highly recommended over garlic powder for superior taste.
• Half-and-Half: To achieve that luxurious, creamy texture without making the soup overly heavy, half-and-half is the perfect choice. It imparts richness and a velvety mouthfeel. If you prefer a richer, more indulgent soup, you can substitute heavy cream. For a lighter version, whole milk can be used, though the soup will be less creamy. (See variations for dairy-free options).
• Brown Sugar: A touch of brown sugar is a secret weapon in many tomato-based dishes. It’s not meant to make the soup sweet, but rather to mellow and balance the natural acidity of the tomatoes, enhancing their inherent sweetness and creating a smoother, more harmonious flavor. Adjust the amount to your taste, adding just enough to round out the flavors.
• Oregano and Basil: These classic Italian herbs are indispensable for authentic tomato soup flavor. Both dried and fresh varieties work wonderfully. Dried oregano can be added at the cooking stage, while fresh basil is best stirred in at the very end to preserve its bright aroma. For an elevated experience, consider adding a pinch of herbes de Provence, a delightful blend of various Mediterranean herbs that will add an extra layer of complexity.
• Olive Oil, Salt, and Pepper: Don’t underestimate the importance of good quality extra virgin olive oil for sautéing, and freshly ground black pepper and kosher salt for seasoning. These basic pantry staples are fundamental for building flavor from the ground up.

Crafting Creamy Instant Pot Tomato Soup: Step-by-Step Guide

Making this incredible tomato soup in your Instant Pot is a straightforward process that yields impressive results. Follow these simple steps for a truly delicious experience:

1. Initial Preparation & Sautéing Aromatics: Begin by gathering all your ingredients and ensuring your Instant Pot is ready. If you don’t own a pressure cooker, this recipe can easily be adapted for a stovetop method in a large Dutch oven. Dice your onions and carrots evenly, and mince your garlic. Turn your Instant Pot to the “Sauté” setting and add a tablespoon of olive oil. Once hot, add the diced onions and carrots, along with half a teaspoon of kosher salt and a quarter teaspoon of black pepper. Sauté, stirring frequently, for about 5-7 minutes, until the vegetables soften and become slightly translucent, developing a foundational sweetness. During the last minute of sautéing, stir in the minced garlic until fragrant, taking care not to burn it. Turn off the Instant Pot’s Sauté function.
2. Adding Tomatoes and Herbs: Now, it’s time for the stars of the show – the tomatoes. Open your cans of whole peeled tomatoes. You can crush them directly with your hands right into the pot for a rustic texture, or for a neater approach, use kitchen shears to snip them into smaller pieces directly in the can before adding them to the Instant Pot. Don’t worry about achieving perfect uniformity; everything will be puréed later. Add the crushed tomatoes and 1 teaspoon of dried oregano to the pot. Use a wooden spoon to scrape up any browned bits from the bottom of the pot; this deglazing step adds immense flavor.
3. Pressure Cooking for Flavor Infusion: Secure the lid on your Instant Pot, ensuring the vent is sealed. Set the Instant Pot to “Manual” or “Pressure Cook” on high pressure for 12 minutes. Be aware that the pot will take approximately 10 to 15 minutes to come to pressure before the cooking countdown begins. Once the cooking cycle is complete, allow a natural pressure release for 10 minutes. This crucial step allows the flavors to meld beautifully and the soup to settle. After 10 minutes, carefully quick-release any remaining pressure by turning the steam release handle to the venting position.
4. Achieving Silky Smoothness: Once all the pressure has been released and the lid is safe to open, remove it. Using an immersion (stick) blender, carefully purée the soup directly in the Instant Pot until it reaches your desired creamy, smooth consistency. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender or food processor. **Exercise extreme caution when blending hot liquids**; work in small batches, fill the blender no more than halfway, and remove the center cap of the lid (covering with a towel) to allow steam to escape.
5. The Finishing Touches: At this stage, your soup is almost ready to enjoy. Stir in the half-and-half (starting with half a cup, and adding more if you desire extra creaminess), the brown sugar, and the minced fresh basil. Taste the soup and adjust the seasonings as needed. You might want a pinch more salt, pepper, or brown sugar to perfect the balance of flavors. Serve hot and savor every spoonful!

Delightful Serving Suggestions for Your Homemade Tomato Soup

This creamy Instant Pot tomato soup is wonderfully versatile and pairs beautifully with a variety of sides and toppings. Elevate your soup experience with these delicious ideas:

• Gourmet Topping Ideas: Transform your bowl of soup with an array of tempting toppings. Consider crispy homemade croutons for texture, a sprinkle of savory shredded cheese (cheddar, Parmesan, or mozzarella work well), or a crumble of crispy bacon (try effortlessly making air fryer bacon). Fresh herbs like basil, chives, or parsley add a burst of freshness, or enhance the aroma with a pinch of herbes de Provence. For a nostalgic twist, a handful of crunchy Cheez-Its or oyster crackers can be surprisingly satisfying.
• The Classic Grilled Cheese Pairing: Few combinations are as iconic and comforting as tomato soup and a grilled cheese sandwich. The rich, savory cheese and crispy bread are perfect for dipping into the creamy soup. Get creative with your grilled cheese; try a gourmet version like a Parmesan-crusted pepperoni pizza grilled cheese. For a fun presentation, cut your grilled cheese into bite-sized pieces and sprinkle them directly over the soup as a delightful edible garnish.
• Light and Flavorful Wraps: For a balanced and satisfying meal, pair your tomato soup with a fresh wrap. Hearty turkey wraps or vibrant veggie wraps with hummus offer a complementary texture and flavor profile. Plus, wraps are excellent for making ahead, making them ideal for quick lunches.
• Easy Pizza Complements: Introduce a fun, family-friendly element by serving the soup alongside simple, easy-to-make pizzas. English muffin pizzas are always a hit, especially with kids, and they come together in minutes.
• Crowd-Pleasing Sliders: If you’re feeding a larger group or looking for a heartier meal, sliders are a perfect accompaniment to tomato soup. The smaller portions are easy to manage and offer a variety of flavors. Consider serving with savory ham and cheese oven sliders or delicious turkey and Swiss Rachel sliders.
• Fresh Bread or Crusty Rolls: A simple yet satisfying accompaniment, a slice of crusty bread, sourdough, or warm dinner rolls is perfect for soaking up every last drop of your delicious soup.

Tomato Bisque or Tomato Soup: What’s the Difference?

The terms “tomato soup” and “tomato bisque” are often used interchangeably, but there’s a subtle yet significant distinction. Traditionally, a bisque is a rich, creamy soup, often made with a seafood base (like lobster bisque) and thickened with rice or cream. In modern culinary terms, particularly for vegetable-based soups, the primary difference often boils down to the inclusion of dairy. Tomato soup can be puréed to be incredibly smooth, much like a bisque, but typically does not contain heavy cream or significant amounts of other dairy products.

A true tomato bisque, on the other hand, is characterized by its luxurious, velvety texture achieved through the generous addition of heavy cream. While I appreciate the opulent richness of a bisque, I often opt for a slightly lighter version by using a smaller amount of half-and-half in this recipe. This allows for that coveted creaminess without the excessive calorie count of heavy cream. If you desire a truly decadent, restaurant-style bisque, feel free to slowly stir in up to a cup of heavy cream instead of half-and-half just before serving. However, it is crucial to **avoid boiling the soup once the cream has been added**, as this can cause the dairy to curdle and separate, ruining the smooth texture you worked so hard to achieve. Simply heat through gently until warmed.

Creative Variations for Your Instant Pot Tomato Soup

While this Instant Pot tomato soup recipe is perfect as is, it also serves as an excellent canvas for customization. Feel free to experiment with these variations to suit your dietary needs or flavor preferences:

• Make it Vegan: Adapting this recipe for a vegan diet is incredibly simple. Instead of half-and-half, substitute an equal amount of unsweetened almond milk, cashew cream, or full-fat canned coconut milk. Keep in mind that coconut milk will impart a subtle, noticeable coconut flavor, which can be delightful (perhaps even consider adding a touch of fresh ginger for an Asian-inspired twist!). Alternatively, you can simply omit the dairy entirely; the soup will still be flavorful, just less creamy. For an added boost of plant-based protein and extra creaminess, blend in a can of drained and rinsed white beans along with the tomatoes during the puréeing stage.
• Stovetop Preparation: No Instant Pot? No problem! This delicious tomato soup can easily be made on your stovetop. Use a large, heavy-bottomed saucepan or a Dutch oven. Follow all the steps as directed, including sautéing the vegetables and simmering the tomatoes. The cooking times will be quite similar to the Instant Pot, though simmering the tomatoes might take slightly longer (around 20-25 minutes) to ensure all flavors are well-developed before puréeing.
• Using Fresh Tomatoes: If you have an abundance of ripe, flavorful fresh tomatoes, they make a wonderful substitute for canned. You’ll need approximately four pounds of peeled tomatoes for this recipe. Ripe Roma tomatoes or plum tomatoes are excellent choices due to their meaty texture and lower water content. To peel fresh tomatoes, score an ‘X’ on the bottom, blanch them in boiling water for about 30 seconds, then immediately transfer to an ice bath. The skins should slip off easily. You can find more helpful tips on replacing canned tomatoes with fresh from My Frugal Home.
• Spice it Up: For those who enjoy a little heat, add a pinch of red pepper flakes or a finely minced jalapeño (remove seeds for less heat) when sautéing the vegetables.
• Roasted Tomato Depth: For an even deeper, more complex flavor, consider roasting your fresh (or even some of your canned) tomatoes, along with the onions and carrots, before adding them to the Instant Pot. Roasting caramelizes the vegetables, bringing out their natural sweetness and adding a smoky dimension.
• Add a Touch of Sweet Pepper: Roasted red bell peppers, either from a jar or freshly roasted, can be puréed into the soup for a subtly sweet and smoky flavor profile.

Explore More Delicious Tomato Soup Recipes

If you’ve fallen in love with the versatility and comforting nature of tomato soup, there’s a whole world of variations waiting to be discovered. Here are some other fantastic tomato soup recipes to inspire your culinary adventures:

• Slow Cooker Delight: Prefer a set-it-and-forget-it approach? My crockpot tomato basil soup with cheese tortellini offers a hands-off method for a hearty, flavorful meal.
• Protein-Packed with Beans: Looking to boost the nutritional value? My white bean tomato soup is an excellent way to sneak in extra protein and fiber. The beans are puréed, ensuring even the pickiest eaters won’t suspect a thing!
• Smoky Roasted Goodness: For those who appreciate the depth of roasted vegetables, my smoky roasted tomato soup features roasted fresh tomatoes, carrots, onion, and garlic for an incredibly rich and intense flavor.

For even more culinary inspiration, be sure to browse through my comprehensive list of 18 creative stew and soup recipes using canned tomatoes. You’ll find countless ways to utilize this pantry staple to create comforting and delicious meals.

Storage & Reheating Guide

This recipe yields a generous batch of delicious tomato soup, which is fantastic news because it tastes even better the next day! Proper storage and reheating ensure you can enjoy your homemade soup safely and deliciously for days to come.

Simply transfer any leftover soup into an airtight container and refrigerate promptly. It will stay fresh and flavorful in the refrigerator for three to four days. For reheating, you have a couple of convenient options:

• Microwave: For individual servings, transfer the soup to a microwave-safe bowl. Heat on high in 60-second intervals, stirring in between, until it’s hot throughout.
• Stovetop: For larger quantities or a more controlled reheat, pour the soup into a saucepan. Heat over medium-low heat, stirring frequently, until it reaches your desired temperature. Be sure to heat it gently, especially if it contains dairy, to prevent scorching or curdling.

Homemade Instant Pot tomato soup is also an excellent option for packed lunches. Simply warm it up and pour it into a thermos to keep it hot until lunchtime, or send it in a microwave-safe container for easy reheating at work or school.

Simplify Your Week with a Free Meal Plan!

Are you looking for an organized way to enjoy delicious, homemade meals throughout the week? This incredible Instant Pot tomato soup recipe is often featured in our thoughtfully curated meal plans!

Explore my **Meal Plan #28** or **Meal Plan #97** for a glimpse into how easy meal planning can be. Each plan includes a wholesome, delicious recipe for every weekday, along with a categorized grocery list to make your shopping trips effortless. Let me take the stress out of meal preparation for you this week! We consistently add new, fresh meal plans every week to keep your cooking exciting and convenient.

Browse All Meal Plans

Recipe

Instant Pot Tomato Soup

4.75 from 8 votes

By
Rachel Gurk

Prep Time:
10 mins

Cook Time:
28 mins

Additional Time:
13 mins

Total Time:
51 mins

Servings:
7

Pin
Print

This Instant Pot tomato soup is incredibly creamy and tangy, remarkably easy to prepare, and so delicious you’ll wonder why you ever resorted to store-bought canned varieties.

Equipment

• KitchenAid 3-Speed Hand Blender
• All-Clad Soup Ladle
• Instant Pot Ultra 6 Qt 10-in-1

Ingredients

• 1 tablespoon olive oil
• 1 cup diced onion (1 medium onion)
• 1 cup diced carrot (2 medium carrots)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 teaspoon minced garlic (2 cloves)
• 2 cans (28 oz. each) whole peeled tomatoes
• 1 teaspoon dried oregano
• ½ cup half and half
• 2 teaspoons brown sugar, or to taste
• 2 tablespoons minced fresh basil (or 2 teaspoons dried basil)

Instructions

• Turn Instant Pot to Sauté mode. Add olive oil, diced onions, carrots, kosher salt, and black pepper. Sauté, stirring frequently, for about 5 minutes, or until the vegetables begin to soften. Add the minced garlic and continue to sauté for one minute more, stirring constantly until fragrant. Turn the Instant Pot off.
  1 tablespoon olive oil, 1 cup diced onion, 1 cup diced carrot, ½ teaspoon kosher salt, ¼ teaspoon black pepper, 1 teaspoon minced garlic
• Carefully crush the whole peeled tomatoes with your hands or cut them with kitchen scissors. Add the crushed tomatoes and dried oregano to the Instant Pot. Use a spoon to scrape up any browned bits from the bottom of the pot, ensuring no food is stuck.
  2 cans (28 oz. each) whole peeled tomatoes, 1 teaspoon dried oregano
• Secure the lid on the Instant Pot and set it to cook on high pressure for 12 minutes. The pot will take approximately 13 to 14 minutes to build pressure before the cooking time begins. Once the cooking cycle is complete, allow a natural pressure release for 10 minutes. After 10 minutes, carefully quick-release any remaining pressure by turning the steam release valve to the venting position until the float valve drops.
• Once safe, remove the lid. Using an immersion blender, carefully purée the soup directly in the Instant Pot until it is perfectly smooth and creamy. Alternatively, transfer the soup in batches to a stand blender (fill only halfway and vent the lid) and blend until smooth.
• Stir in the half-and-half, brown sugar, and fresh basil. Taste the soup and adjust the seasonings if needed, adding more salt, pepper, or sugar to achieve your preferred flavor balance. Serve hot.
  ½ cup half and half, 2 teaspoons brown sugar, or to taste, 2 tablespoons minced fresh basil

Notes

• Stovetop Adaptation: To make this soup without an Instant Pot, use a large sauce pan or Dutch oven. Follow all recipe steps as directed, including sautéing and puréeing. Simmer the tomatoes for approximately 20-25 minutes after adding them to ensure all flavors are well combined and the vegetables are tender before blending.
• For a Vegan Option: Replace the half-and-half with unsweetened almond milk, cashew cream, or full-fat canned coconut milk for a dairy-free version. You can also simply omit the dairy for a lighter, yet still flavorful, soup.
• Using Fresh Tomatoes: If using fresh tomatoes, substitute approximately 4 pounds of peeled and chopped Roma or similar ripe tomatoes for the canned varieties.

Video Overview

Video demonstration of making Instant Pot Tomato Soup

Nutrition Information

Serving: 1cup,
Calories: 82kcal,
Carbohydrates: 11g,
Protein: 2g,
Fat: 4g,
Saturated Fat: 2g,
Polyunsaturated Fat: 0.4g,
Monounsaturated Fat: 2g,
Cholesterol: 6mg,
Sodium: 353mg,
Potassium: 337mg,
Fiber: 2g,
Sugar: 6g,
Vitamin A: 3285IU,
Vitamin C: 14mg,
Calcium: 73mg,
Iron: 1mg

Nutrition information is automatically calculated and should be considered an approximation.

Did You Make This?
Share your thoughts and a rating below! I love hearing what you think of my recipes!