Instant Pot Tomato Soup made with garlic roasted tomatoes for extra flavor. Super creamy and with a spicy kick, made in minutes in the pressure cooker. Watch the recipe video below and see how easy and delicious this is!

We love making Instant Pot dishes on our blog. Some of our most favorite soups are Ham and Bean, Italian Meatball and Weight Loss Soup.

Easy Instant Pot Tomato Soup Recipe

Instant Pot Tomato Soup is the soup that my family can’t get enough of! This soup is just perfect, made with spicy garlic roasted tomatoes for extra flavor! This homemade Tomato Soup is incredibly creamy, with a deliciously spicy kick.

The texture and flavors are just out of this world. Roasted tomatoes, lots of garlic, red pepper flakes, bell red pepper, and celery create the most outstanding tomato soup that you will ever taste. The Instant Pot makes it easy and cooks the soup to perfection in 20 minutes! Now, that’s a meal that I can commit to on a weeknight!

Why You’ll Enjoy This Instant Pot Tomato Soup:

• It is easy to make and even with roasting the tomatoes it will take you under one hour.
• The soup is packed with amazing flavors and the creamy texture is to die for.
• Ingredients are very affordable and easy to find, so it’s basically cooking on a budget.
• It is perfect for busy weeknights, as it is very easy to make.
• You will have delicious leftovers that can be stored in the fridge, in an airtight container for 3-4 days.

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Recipe Tips:

• Use fresh tomatoes in this recipe. You can use canned as well, but for the best taste, I would go for fresh. If you still have to use canned tomatoes please use 2 cans of 28 ounces of fire-roasted crushed tomatoes.
• Also, if you plan on using fresh tomatoes, roasting them and the garlic is key. It will add a layer of flavor that you just won’t get otherwise.
• In addition, I don’t like adding too many other veggies to my tomato soup. I usually go for celery and red bell pepper as they compliment the tomatoes nicely.
• Adding red pepper flakes is optional, but if you prefer your tomato soup on the spicy side, feel free to add as much as you want.
• A cup of heavy cream was enough to make the soup super creamy, you can add less or more, as you please. Half and half or light cream works as well.
• You can also substitute the chicken broth for the veggie broth to make this soup vegetarian.
• I like to cook the soup for 10 minutes and use a 10-minute Natural Pressure Release, I find I get the best results when I use this timing combo.

Can you make Tomato Soup in the Crockpot?

If you have some spare time, and are ready to wait, making this recipe in the slow cooker will yield a delicious and super flavorful meal. Actually, the crockpot version of it is our favorite. Because the ingredients cook for a longer period of time together, it results in a much richer flavor. You can check the slow cooker version of this recipe by clicking the recipe here.

Can you make this soup on the stovetop?

Sure can. This is such an easy and delicious soup to make, that you have plenty of options on how to prepare it. If you prefer the stovetop version of it, we have a delicious and one of the best recipes there. You can check the stovetop version by clicking in this link.

Can you freeze Instant Pot Tomato Soup?

Yes. You can freeze the soup, but do that BEFORE you stir in the heavy cream. Let the soup cool completely before freezing. I recommend using quart bags for this soup. Use a cup to transfer the soup from the pot into the bag. Squeeze out excess air and seal the bags. The bags can nicely be stored in the freezer for up to 3-4 months. When ready to eat, let the soup thaw, add it to a soup pot and heat it on the stovetop, stir in the heavy cream.

What is a 10 Minutes Natural Pressure Release?

A Natural Pressure Release means that the pressure is released gradually. For a Natural Pressure Release, you click on Keep Warm, and wait 10 minutes, after which you open the valve and let any leftover pressure to release. Another option is to Turn Off/Unplug the pressure cooker, wait 10 minutes and after that open the valve.

A natural release is usually used when cooking soups, meat in a large amount of sauce, pasta or steel-cut oats. This method prevents any foam from the dish to shoot out through the valve, which can happen during a Quick Pressure Release.

Tools/Ingredients I used to make this Soup:

• Instant Pot – I use it all the time, either the Pressure Cooker function or the Slow Cooker function, I also like that I can just sauté / brown the meat and veggies directly in the pot using the Sauté function.
• Red Pepper Flakes – a great way to add some spiciness to any dish, I use them in most of my savory meals, also on salads and they are delicious on pizza.
• Dried Basil – adds a tone of aroma, I especially love it in this tomato soup.
• Onion Powder – great to have on hand to season main dishes and also to make meat rubs.
• Garlic Powder – love this one, I add it to almost all the savory meals, also great to make meat rubs and seasonal veggies.

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4.75 from 4 reviews

Instant Pot Tomato Soup

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Author: Catalina Castravet Serves: 8 cups
Prep time: 15 minutes Cook time: 45 minutes Total time: 1 hr

Ingredients

Garlic Roasted Tomatoes:

• 3 lbs cherry tomatoes  (halved lengthwise)
• 14  whole cloves 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  large 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

1. Preheat oven to 425°F.
2. Place tomatoes and garlic on a baking tray, drizzle with 2 tablespoons of olive oil, season with salt, pepper and red pepper flakes, roast for about 25 minutes, or until soft and charred on the tops.
3. Remove tray from oven and set aside.
4. Set up the Instant Pot to the Sauté function and wait until it reads HOT.
5. Add 2 tablespoon of olive oil, once the oil heats up, about 30 seconds, add the diced onion, red bell pepper and celery ribs, season with the garlic powder, onion powder, dried basil, red pepper flakes, salt and pepper. Cook for 2-3 minutes, stirring occasionally.
6. Add the tomato paste and stir to combine. Add the garlic and roasted tomatoes with all the juices from roasting. Stir to combine.
7. Add the chicken or veggie broth, stir to combine. Adjust for salt and pepper and cover with the lid.
8. Select the Soup function, adjust temperature to MORE, adjust cooking time to 10 minutes.
9. 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 valve drops carefully remove lid
10. Open the Instant Pot, Select the Sauté function, stir the soup, and stir in the heavy cream. Taste and adjust for salt and pepper. If the soup is too thick, you can add more chicken stock, ½ cup at a time.
11. Using an immersion blender or a Vitamix, puree the mixture until it’s very smooth. I transferred the soup in two batches into the Vitamin to puree it, but if you use an immersion blender you can puree the soup directly in the Instant Pot.
12. Serve garnished with grated parmesan cheese and fresh basil leaves.
13. Store in the fridge for up to 3-4 days. Read the post for freezer instructions.
14. Enjoy!

Nutrition information

Calories: 167 Carbohydrates: 16 Protein: 5 Fat: 9 Saturated Fat: 2 Cholesterol: 6 Sodium: 586 Potassium: 609 Fiber: 2 Sugar: 8 Vitamin A: 1700 Vitamin C: 62.3 Calcium: 141 Iron: 1.8

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