Instant Pot Tomato Soup
Nothing screams comfort food more than a warm bowl of tomato soup with grilled cheese on the side, and thanks to the Instant Pot, I can cook it in 30 minutes. To elevate the flavors of my soup, I put on my chef hat and roasted the tomatoes in garlic. This makes the soup rich and packed with flavor!
Whether served with grilled cheese or freshly baked crusty bread, this soup always hits the spot. My kids love it in homemade bread bowls with these mac and cheese balls on the side, while I tend to have it with Italian breadsticks. This is the perfect recipe for a cozy, quick weeknight dinner, or double the recipe and freeze some for later. Once you try this version, you’ll never return to store-bought soup again!
Table of contents
I love how the pressure cooker enhances the tomatoes’ natural sweetness and cuts the cooking time. The soup is incredibly creamy and has a delicious spicy kick. Even after all the roasting and cooking, the soup only takes about one hour to make, and it tastes better than any tomato soup I have ever had! Just don’t tell Grandma!
Why you will love this recipe
- You can make it anything you want: a meal, a side dish, or an appetizer.
- It’s simple to make: Toss it in and let it cook. The instant pot does all the work.
- Comfort food: Nothing makes you feel better than a warm bowl of soup.
- It goes with everything: Tomato soup goes with beef, chicken, turkey, pork, fish, and Asian food.
What you will need
My secret to making this soup extra delicious is to roast the tomatoes with olive oil, garlic, salt, pepper, and red pepper flakes.
For the soup:
- Olive oil – Extra-virgin olive oil has a light and mild taste, which is perfect for this use.
- Veggies – Besides the garlic-roasted tomatoes, I add onion, bell pepper, and celery.
- Tomato paste – I use the thick, sweet tomato paste from San Marzano tomatoes.
- Seasoning – I add flavor using garlic powder, onion powder, dried basil, and red pepper flakes.
- Broth – I combine organic vegetable broth with tomato paste and heavy cream to make a sweet and tangy tomato broth.
How to make it
Prep: I add tomatoes and garlic to a rimmed baking sheet. Drizzle with olive oil and season with salt, pepper, and red pepper flakes. I roast the tomatoes at 400 degrees for about 20-25 minutes.
Saute: I click on the Instant Pot’s saute function and add olive oil once hot. Next, I saute the onion, bell pepper, and celery. I also add tomato paste, seasonings, and dried herbs.
Add the tomatoes: I add the garlic-roasted tomatoes, including the juices.
Pressure cook: Afterward, I add the broth and season with salt and pepper, and pressure cook the soup at high pressure for 10 minutes.
Natural Pressure Release: After cooking, I do a 10-minute natural release.
Quick Pressure Release: I quickly release the remaining pressure by carefully opening the valve.
Diary: I select saute again and stir in the tempered heavy cream.
Blend: Then, I puree the soup using an immersion blender. Another option is to transfer the soup to a regular blender and puree it.
Serve: I serve the creamy tomato soup topped with parmesan cheese and fresh basil leaves. Grilled cheese sandwiches on the side are a must!
Expert tip
Getting velvety smooth soup
To get the smoothest tomato soup, always temper the heavy cream before adding it. Microwave it for one minute, stir it, and slowly add it to the soup. This will prevent the soup from separating. For a silky smooth, incredibly creamy soup, use an immersion blender to blend it, then strain it through a fine-mesh sieve.
More tips to consider
- If you must use canned tomatoes, use two 28-ounce cans of fire-roasted crushed tomatoes.
- Do not add too many vegetables to your tomato soup, or it will become vegetable soup.
- Be careful when doing a quick release because the steam is very hot, and you can get burned.
- Follow the instructions carefully, and make sure to scrape the pot’s button. Even if you are using an instant pot, you can still overcook soup.
Recipe variations and add-ins:
- Sauté the tomatoes: If you want to skip roasting them, sauté them in the instant pot for a few minutes for extra flavor.
- Canned tomatoes: Replace the fresh tomatoes with canned San Marzano tomatoes and skip the roasting part.
- Coconut milk: Keep the soup vegan and make it extra creamy by adding full-fat canned coconut milk.
- Add meat: Add some meat. I have added diced ham, turkey, and chicken to mine; my family loves them. Shredded chicken would be great, too.
- Vegetables: Add carrots, corn, peas, mushrooms, green beans, and even broccoli.
- Extra spicy: I add a diced jalapenos or 1/4 teaspoon of cayenne pepper.
- Mexican-style tomato soup: Add a tablespoon of my taco seasoning and serve with salsa, tortilla chips, and sour cream for a Mexican-style meal.
- Ranch style: Instead, try it with ranch seasoning for a different twist. I love ranch with everything, and so does my family.
- Slow cooker version: Follow the recipe card instructions to make slow cooker tomato soup.
- Stovetop version: If you prefer the stovetop version of it, I have a delicious and one of the best recipes: check the Panera Bread creamy tomato soup copycat recipe.
Serving suggestions:
The first thing that comes to mind is a grilled cheese sandwich, or if you want to be fancier, serve it with chicken Caesar sandwiches and an Italian salad. Do you know what would be even better? Serve it with cheesy garlic bread, perfect for soaking up the delicious tomato soup.
I usually make a large casserole of my famous mac and cheese when I make this soup. This combo makes our family happy and is our comfort meal. To go with the theme of homemade cozy meals, I make this chocolate banana bread with the kids, and we all enjoy a slice after dinner.
Soup topping suggestions:
- Grated parmesan cheese or fontina cheese
- Fresh basil leaves
- Cheese croutons
- Drizzle of olive oil
- Pretzels or goldfish
- Pumpkin seeds
- Crispy tortilla strips
- Avocado
- Sour cream
- Jalapeños
- Bacon bits
How to store leftovers:
- Refrigerate: First, let the leftovers fully cool, then add them to an airtight container and store them in the fridge for 3-4 days.
- Freeze: Let the soup cool completely before freezing. Then, use a cup to transfer it from the pot into freezer bags. I recommend using quart bags. Next, squeeze out excess air and seal the bags. Lay them flat in the freezer and freeze for up to 3-4 months.
- Thaw: When ready to eat, let the soup thaw overnight in the fridge or place the bag in a casserole under warm running water.
- Reheat: Add it to a large pot, and heat it on the stovetop, or microwave it.
Frequently asked questions
I love using fresh tomatoes in this recipe. Cherry, Roma, or beefsteak will work the best as they are sweet, aromatic, and flavorful. Also, if you plan on using fresh tomatoes, roasting them and using garlic is key. It will add a layer of flavor that you won’t get otherwise. You can use canned as well; I prefer canned San Marzano tomatoes.
This is due to too much liquid and not enough thickening ingredients. Fresh tomatoes tend to release a lot of liquid, so I recommend roasting them before adding them to the soup. If the soup is too thin, stir in one tablespoon of tomato paste, one tablespoon of cornstarch, and 1/4 cup of water until thoroughly combined, and add the slurry to the soup. Stir and simmer the soup for a few minutes until it thickens; repeat if needed.
This is due to the acidity of the tomatoes reacting with the dairy or if the dairy was too cold when added to the soup. To prevent this, temper the dairy before stirring it into the soup. Also, avoid boiling the soup after adding the dairy. Remember that lower-fat products are more prone to curdling than full-fat dairy. Add a pinch of baking soda to the soup before adding the dairy. This helps neutralize the acidity, resulting in a smoother texture.
In the roasted tomatoes recipe, turn the garlic into onions. Get four of the onions that you would like to use. I suggest small to medium white or yellow sweet onions. Peel, chop, and mince before smashing them with a meat tenderizer. Then, place them with the tomatoes on a baking sheet and drizzle with oil, season, and roast for 25 minutes. Then, continue with the rest of the recipe as stated.
More Instant Pot soup recipes:
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Instant Pot Tomato Soup
Ingredients
Garlic Roasted Tomatoes:
- 3 lbs cherry tomatoes halved lengthwise
- 14 cloves whole garlic peeled and smashed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
Soup:
- 2 tablespoons olive oil
- 1 small onion diced
- 1 red bell pepper deseeded and diced
- 2 celery ribs diced
- 3 tablespoons tomato paste
- 2 cups chicken or vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 tablespoon dried basil leaves
- 1/2 teaspoon red pepper flakes
- salt and pepper
- 1 cup heavy cream or half and half
Garnish:
- 1/2 cup grated parmesan cheese
- fresh basil leaves
Instructions
- Preheat oven to 400°F.
- Place tomatoes and garlic on a baking tray, drizzle with two tablespoons of olive oil, season with salt, pepper, and red pepper flakes, and roast for about 20-25 minutes or until soft and charred on the tops.
- Remove tray from oven and set aside.
- Set up the Instant Pot to the Sauté function and wait until it reads HOT.
- Add two tablespoons of olive oil. Once the oil heats up, about 30 seconds, add the diced onion, red bell pepper, and celery ribs. Season with garlic powder, onion powder, dried basil, red pepper flakes, salt, and pepper. Cook for 2-3 minutes, stirring occasionally.
- Add the tomato paste and stir to combine. Add the garlic and roasted tomatoes with all the juices from roasting. Stir to combine.
- Add the chicken or veggie broth and stir to combine. Adjust for salt and pepper and cover with the lid.
- Cover with the lid, point the valve to the sealing, and Pressure Cook on High for 10 minutes.
- Once the 10 minutes have passed, use a 10-minute Natural Release (explained in the post) to release the pressure. After the 10-minute natural release, open the valve and release the remaining pressure. When the valve drops, carefully remove the lid.
- Lightly heat up the heavy cream in the microwave.
- Open the Instant Pot, select the Sauté function, stir the soup, and stir in the tempered heavy cream. Taste and adjust for salt and pepper. If the soup is too thick, add more chicken stock, ½ cup at a time.
- Cancel Saute function.
- Using an immersion blender or a Vitamix, puree the mixture until smooth. I transferred the soup in two batches to the Vitamix, but if you use an immersion blender, you can puree the soup directly in the Instant Pot.
- Serve garnished with grated parmesan cheese and fresh basil leaves.
- Store in the fridge for up to 3-4 days. Read the post for freezer instructions.
Video
Notes
Getting velvety smooth soup
To get the smoothest tomato soup, always temper the heavy cream before adding it. Microwave it for one minute, stir it, and slowly add it to the soup. This will prevent the soup from separating. For a silky smooth, incredibly creamy soup, use an immersion blender to blend it, then strain it through a fine-mesh sieve.More tips to consider
- If you must use canned tomatoes, use two 28-ounce cans of fire-roasted crushed tomatoes.
- Do not add too many vegetables to your tomato soup, or it will become vegetable soup.
- Be careful when doing a quick release because the steam is very hot, and you can get burned.
- Follow the instructions carefully, and make sure to scrape the pot’s button. Even if you are using an instant pot, you can still overcook soup.