Instant Pot Tomato Soup with Fresh or Canned Tomatoes

If you are craving a quick, cozy, and flavorful soup, this creamy Instant Pot tomato soup is a wonderful choice. It is warm, comforting, and simple enough for a busy weeknight, yet rich enough to feel like a homemade treat. This easy tomato soup recipe can be made with fresh tomatoes during peak summer season or with canned tomatoes any time of year, so it is a reliable recipe to keep in your rotation.

Why You’ll Love This Recipe

This Instant Pot tomato soup is made with everyday ingredients and comes together with very little effort. It has a smooth, creamy texture without needing a complicated cooking process, making it ideal for lunch, dinner, meal prep, or a simple comfort food meal.

• Quick and easy to make. This is a one-pot tomato soup recipe with minimal cleanup. The Instant Pot does most of the work, and in about 35 minutes you have a hearty bowl of soup that tastes slow-simmered.
• Perfect for any season. It is warming and comforting in colder months, but light enough to enjoy during summer. Use fresh tomatoes when they are ripe and flavorful, or canned tomatoes when fresh tomatoes are not at their best.
• Flexible and simple. The recipe is vegan and gluten-free as written, and it can be adjusted with extra herbs, cream, coconut milk, or different toppings depending on your taste.

Ingredients and Notes

To make this hearty Instant Pot tomato soup, you will need avocado oil, shallots, garlic, carrots, vegetable broth, tomato paste, basil, dried oregano, red pepper flakes, salt, black pepper, and tomatoes. The tomatoes are the star of the recipe, so choosing good-quality tomatoes will make the biggest difference in flavor.

Notes and Substitutions

• Oil options: Avocado oil works well, but olive oil can also be used. If you consume dairy, unsalted butter is another option and can give the soup a slightly richer finish.
• Type of tomatoes: Fresh Roma, Paisano, or San Marzano tomatoes work especially well when they are in season. During the rest of the year, canned tomatoes are often the better choice because they are usually preserved when ripe. Whole, diced, crushed, or fire-roasted canned tomatoes can all work because the soup is pressure cooked and blended.
• Add sun-dried tomatoes: Dry-packed sun-dried tomatoes can be added for a deeper tomato flavor. Avoid oil-packed tomatoes if you want to keep the texture lighter.
• Adjust the acidity: A small splash of apple cider vinegar can brighten the tomato flavor. If the soup tastes too acidic, add a little coconut milk, heavy cream, or another cream of your choice.
• Use more herbs: Basil and oregano keep the flavor classic, but you can also add thyme, Italian seasoning, dried basil, or a bay leaf for extra depth.

Make Instant Pot Tomato Soup with Fresh or Canned Tomatoes

Set the Instant Pot or pressure cooker to the “Sauté” function. Add the avocado oil, then add the chopped shallots. Sauté for 3 to 5 minutes, stirring occasionally, until the shallots are fragrant and lightly golden. Add the minced garlic and cook for about 30 seconds, stirring constantly so it does not burn.

Add the vegetable broth and scrape the bottom of the pot with a silicone spatula to deglaze. This step helps lift any browned bits and can help prevent a “burn” notice during pressure cooking.

If you are using canned tomatoes: Add the chopped carrots, crushed tomatoes, tomato paste, basil, oregano, red pepper flakes, salt, and black pepper.

If you are using fresh tomatoes: Add the chopped carrots, fresh Roma or other sauce tomatoes, tomato paste, basil, oregano, red pepper flakes, salt, and black pepper.

Secure the lid, set the Instant Pot to high pressure, and cook for 15 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes before opening the lid.

Blend the soup until smooth using a handheld immersion blender. You can also transfer the soup to a heat-safe blender or food processor and blend it in batches. Be careful when blending hot soup, and avoid overfilling the blender.

Taste the soup and adjust the seasoning as needed. Garnish with extra fresh basil or dried basil, then serve hot.

Top Tips for the Best Tomato Soup

Serving and Storage Suggestions

Serve this creamy tomato soup with a drizzle of olive oil, crunchy croutons, and extra basil for a fresh finish. It also pairs beautifully with grilled cheese sandwiches, crusty bread, biscuits, or a simple salad.

You can serve this homemade tomato soup with:

• Grilled cheese sandwiches, including classic grilled cheese or vegan grilled cheese.
• Fresh salads such as kale salad, roasted beet salad, or a crisp slaw.
• Bread, rolls, biscuits, or garlic bread for dipping.

To store this tomato soup, transfer it to an airtight container and refrigerate for up to five days.

To freeze the soup, portion it into one- or two-cup servings and place it in freezer-safe containers. It can be frozen for up to three months.

Pro Tip: Freezing soup in individual portions makes reheating quick and convenient, especially for busy lunches or easy weeknight dinners.

To reheat, warm the soup gently on the stove over low to medium heat, stirring occasionally. You can also reheat it in the microwave until hot.

Variations of Instant Pot Tomato Soup

The best tomato soup is the one that suits your taste. This Instant Pot tomato soup is easy to customize with creamy additions, extra protein, crunchy toppings, or more vegetables.

• Make it creamy: Add Boursin, Greek yogurt, cream cheese, sour cream, coconut cream, or heavy cream after cooking and before blending.
• Add more protein: Stir in cooked quinoa, lentils, chickpeas, or black beans to make the soup more filling. Tortellini or orzo can also make it heartier.
• Try different toppings: Add croutons, pumpkin seeds, sunflower seeds, tortilla strips, mozzarella, grated parmesan, pesto, avocado slices, or salsa.
• Add more vegetables: Roasted carrots or roasted red peppers can add body and a deeper flavor.

Instant Pot Tomato Soup

By Shruthi Baskaran-Makanju

This Instant Pot tomato soup is ready in 35 minutes and can be made with fresh or canned tomatoes. It is vegan and gluten-free as written.

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Servings: 4 servings

Equipment

• Immersion blender
• Blender
• Instant Pot

Ingredients

For the Soup

• 1 tablespoon avocado oil
• 2 shallots, chopped
• 3 cloves garlic, minced
• 1 cup vegetable broth, or water if needed
• 2 large carrots, chopped
• 1½ tablespoons tomato paste
• ½ cup basil, divided, with some reserved for garnish
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• ¼ teaspoon salt, adjusted to taste
• ¼ teaspoon black pepper, adjusted to taste

Using canned tomatoes:

• 28 ounces crushed tomatoes

Using fresh tomatoes:

• 4 pounds Roma tomatoes, or Paisano tomatoes

Instructions

• Turn the Instant Pot or pressure cooker to the Sauté function. Add the avocado oil, then add the chopped shallots. Sauté for 3 to 5 minutes, until fragrant and golden.
• Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
• Add the vegetable broth and scrape the bottom of the pot with a silicone spatula to deglaze.
• If using canned tomatoes: Add the chopped carrots, crushed tomatoes, tomato paste, basil, oregano, red pepper flakes, salt, and black pepper.
• If using fresh tomatoes: Add the chopped carrots, fresh tomatoes, tomato paste, basil, oregano, red pepper flakes, salt, and black pepper.
• Secure the lid, set to high pressure, and cook for 15 minutes. Allow the pressure to release naturally for about 10 minutes.
• Blend the soup until smooth using an immersion blender. If using a regular blender or food processor, make sure it is heat-safe and blend in batches.
• Taste, adjust the seasoning, garnish with more basil, and serve hot.

Notes

• Best fresh tomatoes: Roma, San Marzano, or Paisano tomatoes work well because they have a lower water content.
• Canned tomatoes: Whole canned tomatoes, diced tomatoes, crushed tomatoes, or fire-roasted tomatoes can be used.
• Adjust consistency: Add more broth to thin the soup. To thicken it, add cream of choice or a small spoonful of cornstarch.

Nutrition note: The nutrition profile is calculated using fresh tomatoes, not canned tomatoes.

Nutrition

Calories: 142kcal
| Carbohydrates: 25g
| Protein: 5g
| Fat: 5g
| Fiber: 7g
| Sugar: 15g

Nutrition information is automatically calculated and should be used as an approximation.