Why This is the Ultimate Instant Pot Tomato Soup Recipe

Forget standing over the stove for hours! The beauty of making tomato soup in your Instant Pot lies in its efficiency and ability to infuse flavors deeply and quickly. This recipe stands out for several compelling reasons, making it arguably the best homemade tomato soup you’ll ever make:

• Unbeatable Flavor Development: We layer aromatic vegetables with quality tomatoes and a secret ingredient – a touch of balsamic vinegar – to create a complex, nuanced taste profile. The Instant Pot’s pressure cooking environment dramatically accelerates flavor melding, giving you a soup that tastes like it has simmered all day, but in a fraction of the time.
• Incredibly Fast and Convenient: From the initial sauté to the final serving, this delicious soup comes together in less than an hour. The majority of this time is hands-off pressure cooking, allowing you to focus on other tasks or simply relax. This makes it an ideal solution for quick dinners after a long day.
• Simple, Wholesome Ingredients: Our recipe prioritizes fresh, everyday pantry staples and vegetables. You won’t find any complicated or hard-to-find items here, ensuring a healthy, natural, and incredibly delicious meal without artificial additives.
• Luxuriously Creamy (and Customizable): A swirl of heavy cream at the end transforms this into a rich, velvety, and undeniably luxurious soup. However, for those seeking a lighter or dairy-free option, it’s easily adaptable without sacrificing much of its delightful texture or flavor.
• Economical Home Cooking: Crafting this soup from scratch is significantly more cost-effective than purchasing pre-made versions from the grocery store. It allows you to control the ingredients and enjoy a high-quality meal on a budget, especially when utilizing canned tomatoes.
• Highly Versatile and Adaptable: This recipe is a fantastic canvas for customization. Easily adjust the spice levels to your preference, modify it for various dietary needs (vegan, dairy-free), or swap in fresh, ripe tomatoes when they are in season for a seasonal twist.

Just like all our popular Instant Pot soup recipes, this tomato soup is specifically designed to get a delicious, nourishing, and deeply satisfying meal on your table quickly, consistently delivering that rich, slow-cooked taste you cherish.

Essential Ingredients for a Remarkable Tomato Soup

The magic of this homemade tomato soup lies in the quality and balanced combination of its core ingredients. Each component plays a vital role in building the robust, well-rounded flavor profile that makes this recipe so irresistible:

• Canned or Fresh Whole Tomatoes: For consistent flavor and year-round enjoyment, high-quality canned whole tomatoes are your best choice. We highly recommend San Marzano tomatoes for their naturally balanced sweetness and lower acidity, which truly elevate the soup’s base. If you are fortunate enough to have access to fresh, ripe, in-season tomatoes, feel free to use them – simply refer to our recipe modifications section for guidance on preparation.
• Tomato Paste: This concentrated ingredient is a powerhouse of flavor, essential for adding a deep, umami-rich tomato essence that cannot be fully achieved with fresh or canned tomatoes alone. Sautéing it briefly helps to unlock its full depth, making it a critical component for the soup’s robust character.
• Carrots: Beyond contributing to the soup’s vibrant color, carrots provide a subtle, natural sweetness that beautifully balances the acidity of the tomatoes. They also add a gentle earthiness and nutritional value.
• Onions, Celery, & Garlic: This classic trio forms the aromatic foundation of almost any great soup. Often referred to as “mirepoix” (with onions and celery) and boosted by fresh garlic, sautéing these vegetables until softened releases their essential oils and natural sugars, creating a complex and savory base. A yellow onion offers a balanced flavor that doesn’t overpower the tomatoes.
• Spices: A thoughtful blend of dried thyme leaves, oregano, and optional crushed red pepper flakes provides warmth, herbaceous notes, and a hint of excitement. Thyme contributes an earthy, slightly minty undertone, while oregano offers a Mediterranean zest. The red pepper flakes are perfect for those who appreciate a subtle warmth and can be adjusted to your preferred level of spice. Ensure you use dried thyme *leaves*, not ground thyme, for the best texture and flavor.
• Broth: We recommend using a high-quality, low-sodium vegetable broth to keep this soup vegetarian-friendly and allow for precise seasoning control. If your dietary preferences allow, chicken stock can also be used as a flavorful alternative.
• Balsamic Vinegar: This might seem like an unconventional addition, but it’s truly a secret weapon in this recipe! A small amount of balsamic vinegar brightens the overall flavor profile, adding a subtle tang and deepening the existing notes without making the soup taste overtly vinegary. It helps to round out the flavors and adds that special “je ne sais quoi.”
• Heavy Cream: Added at the very end of the cooking process, heavy cream lends a luxurious, velvety texture and richness to the soup. While optional, it is highly recommended for a truly decadent and creamy tomato soup experience. For dairy-free versions, see our modification notes.

Step-by-Step Guide: Crafting the Perfect Instant Pot Tomato Soup

Making a gourmet-tasting tomato soup in your Instant Pot is surprisingly straightforward and incredibly rewarding. Follow these detailed steps to ensure perfect results every time. If you’re new to pressure cooking or unfamiliar with the functions of your Instant Pot, we recommend reviewing our comprehensive guide to using an Instant Pot first for the best experience.

1. Sauté the Aromatics and Build Flavor

   Begin by activating the “Sauté” function on your Instant Pot and adding one tablespoon of extra virgin olive oil to the inner pot. Allow the oil to heat for approximately one minute until it shimmers. Next, add the finely minced yellow onion, thinly sliced large carrot, and diced large stalk of celery. Sauté these aromatic vegetables for 2-3 minutes, stirring occasionally, until they begin to soften and become delightfully fragrant. This initial sautéing step is crucial for developing the foundational flavors that will permeate your entire soup.

   Once the vegetables have softened, stir in the minced garlic, dried oregano, dried thyme leaves, crushed red pepper flakes (if you prefer a touch of heat), and the tablespoon of tomato paste. Continue to sauté for an additional 30-60 seconds, stirring constantly. This brief toasting of the spices and tomato paste intensifies their flavors, adding depth and richness to the soup base. After this crucial step, press “Cancel” to turn off the Sauté function on your Instant Pot.

   
   

2. Deglaze the Inner Pot Thoroughly

   Pour about ½ cup of the low-sodium vegetable broth into the inner pot. Immediately use a sturdy wooden spoon or a heat-resistant spatula to vigorously scrape up any browned bits that may have accumulated and stuck to the bottom of the pot during sautéing. This process, known as deglazing, is absolutely vital. It not only incorporates all those delicious caramelized flavors into your soup but, more importantly, it prevents a dreaded “burn notice” from appearing on your Instant Pot during pressure cooking, ensuring a smooth and successful cooking cycle.

3. Layer the Remaining Soup Ingredients

   Carefully add the remaining vegetable broth, the 28-ounce can of whole tomatoes (or diced tomatoes), kosher salt, black pepper, and the single dried or fresh bay leaf to the inner pot. Give the ingredients a very gentle stir, just enough to slightly combine them without overmixing. It’s often beneficial to avoid scraping the very bottom again at this stage, as keeping the tomato layer slightly separate can further help prevent any potential scorching during pressure cooking.

   
   

4. Initiate Pressure Cooking for Flavor Infusion

   Secure the lid onto your Instant Pot, ensuring it is properly locked into place. Crucially, verify that the steam release vent knob is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” function (depending on your Instant Pot model) and set the cooking time to 10 minutes on High Pressure. The Instant Pot will then take some time to build up to full pressure before the cooking countdown begins, which typically takes about 10-15 minutes.

5. Allow Natural Pressure Release for Safety and Flavor

   Once the 10-minute pressure cooking cycle has completed, allow the pressure to release naturally for at least 15 minutes. This step is critically important for two primary reasons: first, it prevents hot liquid from forcefully spewing out when you eventually open the valve; and second, it allows the soup’s flavors to continue to meld and deepen while the temperature gradually equalizes. After 15 minutes of natural release, carefully perform a quick release of any remaining pressure by turning the vent knob to the “Venting” position until all steam has escaped and the float valve drops.

   
   

6. Blend to Smooth Perfection and Finish with Cream

   Carefully remove the Instant Pot lid. Locate and discard the bay leaf. Stir in the ½ tablespoon of balsamic vinegar. For a wonderfully smooth and creamy texture, use an immersion blender directly inside the inner pot, blending until the soup reaches your desired consistency. If you don’t own an immersion blender, carefully transfer the soup in batches to a standard blender. When using a standard blender for hot liquids, remember to leave the lid slightly ajar (or remove the center cap and cover with a kitchen towel) to allow steam to escape and prevent dangerous pressure buildup. Blend until smooth, then return the pureed soup to the inner pot.

   If you’re opting for a truly creamy soup, now is the time to stir in the ½ cup of heavy cream. Once incorporated, place the lid back on the Instant Pot for just 2-3 minutes. This brief resting period allows the cream to gently warm through and fully integrate into the soup without risking curdling. Your perfect Instant Pot Tomato Soup is now ready to be served and enjoyed!

   
   

Perfect Pairings and Serving Suggestions

This rich and creamy Instant Pot Tomato Soup is undeniably delicious on its own, but it truly shines when paired with complementary sides that enhance its flavors and textures. Here are some of our favorite ways to serve it, transforming a simple bowl of soup into a memorable meal:

• The Ultimate Comfort Food Duo: Grilled Cheese: The quintessential pairing! The tangy, warm soup perfectly complements a gooey, savory grilled cheese sandwich. Dip it in, savor the flavors – it’s a nostalgic classic for a reason.
• Crispy Homemade Croutons: Add a delightful crunch and extra texture by generously topping your soup with homemade croutons. They soak up the soup beautifully and add another layer of flavor.
• Fresh Herbs for Garnish: A sprinkle of fresh basil, parsley, or even chives not only adds a vibrant pop of color but also a burst of fresh, aromatic flavor that brightens the entire dish.
• Crusty Bread for Dipping: Serve alongside a warm, crusty loaf of artisanal bread or a fresh baguette. It’s perfect for dipping and ensuring you savor every last drop of the delicious soup.
• Light and Refreshing Salad: For a more balanced and complete meal, pair your rich tomato soup with a fresh, crisp salad. Consider a zesty Copycat Panera Greek Salad or a classic, crisp Easy Caesar Salad Recipe. These offer a refreshing contrast to the creamy soup.
• A Simple Side of Roasted Vegetables: Complement the soup with a healthy side of simply roasted seasonal vegetables like broccoli, asparagus, or bell peppers.
• A Dollop of Pesto or Sour Cream: For an extra layer of flavor and creamy indulgence, swirl in a dollop of basil pesto or a spoonful of sour cream or crème fraîche just before serving.

Recipe Modifications and Expert Tips for Success

This Instant Pot Tomato Soup recipe is incredibly flexible, allowing you to easily tailor it to your taste preferences, dietary needs, or what you have available in your pantry. Here are some popular modifications and expert tips to ensure your soup is always perfect:

• Using Fresh Tomatoes: When tomatoes are at their peak ripeness and in season, they make a fantastic alternative to canned. To use fresh tomatoes, replace the 28 ounces of canned tomatoes with approximately 3-½ cups of peeled and seeded fresh tomatoes. This will typically amount to about 10-12 Roma tomatoes. While removing the peels and seeds is recommended for the smoothest texture, you can skip peeling if your blender is powerful enough to process them completely.
• Dairy-Free or Vegan-Friendly: To effortlessly transform this into a dairy-free and vegan soup, simply omit the heavy cream entirely. For those who still desire a similar creamy texture, you can blend in ½ cup of full-fat coconut milk (ensure it’s from a can, not a carton, for richness) or a homemade cashew cream after the soup has been blended smooth.
• No Immersion Blender? No Problem!: If you don’t have an immersion blender, you can absolutely use a standard countertop blender. Carefully transfer the cooked soup in batches to your blender. It’s crucial to blend hot liquids safely: ensure the blender lid is slightly ajar or remove the center cap and cover the opening with a kitchen towel to allow steam to escape and prevent dangerous pressure buildup. Blend until smooth, then pour the pureed soup back into the Instant Pot to add cream (if using) and warm through.
• Adjusting Spice Level: The crushed red pepper flakes are an optional ingredient, perfect for adding a subtle warmth. For a milder soup, simply omit them entirely. If you enjoy a bit more heat, feel free to increase the amount to your taste, adding a pinch more during the sauté step or even at the end.
• Exploring Herb Variations: While dried thyme and oregano are classic and delicious, don’t hesitate to experiment with other herbs. A pinch of dried basil added with the other spices can introduce a slightly sweeter, peppery note, or a sprinkle of fresh rosemary after blending can offer a distinct aromatic profile.
• Enhancing with Roasted Red Peppers: For an additional layer of smoky sweetness and depth, consider blending in a drained jar of roasted red peppers (about 7-8 ounces) along with the tomatoes. This adds a fantastic complexity that complements the tomato flavor beautifully.
• Storage and Freezing Guidelines: Leftover Instant Pot Tomato Soup can be stored in an airtight container in the refrigerator for 4-5 days. If you plan to freeze the soup for longer storage, we highly recommend doing so *before* adding the heavy cream. Dairy products can sometimes separate or change texture upon thawing and reheating. For a creamy soup that you wish to freeze, simply freeze the plain tomato base and stir in the cream after you have thawed and reheated it.

More Irresistible Instant Pot Vegetarian Soup Recipes

If you love the incredible ease and robust flavor of this Instant Pot Tomato Soup, you’ll be thrilled to explore more of our extensive collection of vegetarian Instant Pot soup recipes. The Instant Pot truly shines when it comes to making wholesome, flavorful soups in record time!

• Instant Pot Vegetable Soup
• Instant Pot Cabbage Soup
• Instant Pot Minestrone Soup
• Instant Pot White Bean and Kale Soup
• Instant Pot French Onion Soup
• Instant Pot Butternut Squash Soup
• Instant Pot Lentil Soup
• Instant Pot Potato Corn Chowder

Instant Pot Tomato Soup Recipe Card

Instant Pot Tomato Soup

Rating: 5 out of 5 stars from 14 votes

By: Kristen Chidsey

Servings: 4

Prep Time: 5 mins

Cook Time: 15 mins

Pressure Build-Up and Release: 30 mins

Total Time: 50 mins

Using the Instant Pot, simple ingredients come together to deliver a flavorful, creamy tomato soup in just over 30 minutes of active cooking time. This recipe is a quick and comforting solution for a delicious homemade meal.

Ingredients

• 1 tablespoon extra virgin olive oil
• ½ small yellow onion, minced
• 1 large carrot, peeled and thinly sliced
• 1 large stalk celery, diced
• 2 teaspoons minced garlic
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme leaves (not ground thyme)
• ¼ teaspoon crushed red pepper flakes, optional
• 1 tablespoon tomato paste
• 3 cups low-sodium vegetable broth
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• 1 dried or fresh bay leaf
• 28 ounce whole tomatoes or diced tomatoes (see note for fresh tomatoes)
• ½ tablespoon balsamic vinegar
• ½ cup heavy cream, optional

Instructions

1. Turn the Instant Pot to “Sauté” function and add 1 tablespoon extra virgin olive oil. Let it heat for about 1 minute. Add ½ small yellow onion (minced), 1 large carrot (sliced), and 1 large stalk celery (diced) and sauté for 2-3 minutes, stirring occasionally until softened.
2. Once onions begin to soften, add 2 teaspoons minced garlic, ½ teaspoon dried oregano, ½ teaspoon dried thyme leaves, ¼ teaspoon crushed red pepper flakes (optional), and 1 tablespoon tomato paste. Sauté for 30 seconds to lightly toast, then hit “Cancel” to turn the Instant Pot off.
3. Add 3 cups low-sodium vegetable broth to the inner pot and vigorously scrape up any browned bits from the bottom.
4. Add ½ teaspoon kosher salt, ½ teaspoon pepper, 1 dried or fresh bay leaf, and 28 ounce whole tomatoes or diced tomatoes.
5. Place the lid on the inner pot and ensure the vent knob is sealed. Set to cook on HIGH pressure for 10 minutes (using “Manual” or “Pressure Cook” button).
6. Once cooking time has elapsed, let the pressure release naturally for 15 minutes before doing a quick release of any remaining pressure.
7. Remove the lid, discard the bay leaf, and add ½ tablespoon balsamic vinegar. Using an immersion blender, blend the soup until smooth. (Alternatively, carefully transfer soup to a regular blender in batches, blending with the lid slightly ajar to allow steam to escape, then return to pot).
8. If using, add ½ cup heavy cream to the inner pot and stir to combine. Place the lid back on the inner pot and let sit for 2-3 minutes to warm the cream through. Serve as desired.

Equipment

• Electric Pressure Cooker (6 or 8 quart)
• Immersion Blender (or standard blender)

Notes

• Tomatoes: For superior flavor, opt for San Marzano tomatoes if available.
• Fresh Tomatoes: Replace 28 oz canned tomatoes with 3-½ cups peeled and seeded fresh tomatoes (~10-12 Roma tomatoes). Remove peels and seeds for best texture.
• Cream: Omit cream for a lighter, dairy-free, or vegan version. For creaminess, use full-fat coconut milk or cashew cream instead.
• Storage: Store leftovers in the refrigerator for 4-5 days. Freezing is not recommended for soup with cream, as it may separate; freeze plain soup and add cream upon reheating.

Nutrition (per serving)

Nutrition information is automatically calculated and should only be used as an approximation. Individual results may vary.

• Calories: 195 kcal
• Carbohydrates: 15g
• Protein: 3g
• Fat: 15g
• Saturated Fat: 7g
• Cholesterol: 41mg
• Sodium: 1060mg
• Potassium: 595mg
• Fiber: 3g
• Sugar: 8g
• Vitamin A: 3892 IU
• Vitamin C: 30mg
• Calcium: 54mg
• Iron: 1mg