Warm up this winter with a comforting bowl of Instant Pot Tomato Soup. This easy recipe only takes a fraction of the time compared to traditional stove top methods and is packed with rich tomato flavor.
This Instant Pot Tomato Soup recipe is a great way to enjoy a comforting bowl of soup on a rainy day. It's easy to make, with just a handful of ingredients, and it can be adapted to fit dietary restrictions or preferences. Plus, the leftovers are perfect for meals later in the week.
I like using fresh tomatoes when I have them on hand, but canned whole or crushed tomatoes will work just as well too.
Do you need to peel tomatoes for soup?
No, you do not need to peel tomatoes for soup. The skin will soften during cooking and can easily be blended with an immersion blender.
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Olive oil
- Yellow onion
- Red bell pepper
- Tomato paste
- Chicken stock
- Sour cream or heavy cream
- Celery salt
- Black pepper
How to Make Easy Instant Pot Tomato Soup
Prepare. Turn your IP onto the sauté function. Add some olive oil to the bottom of the pot once it is hot.
Cook. Add the garlic and onion, and saute for 2 -3 minutes until the onion starts to soften slightly.
Add in the carrots and mix. Continue to cook, stirring occasionally, for another 2 minutes.
Add in the red bell pepper, diced tomatoes, celery, and salt and pepper to taste. Pour in the chicken stock and tomato paste. Mix until combined, and add the basil leaves.
Close the lid and set to HIGH pressure for 15 minutes. Release the sealing vent once it's done to release the remaining pressure. Once all of the steam has vented you can open your Instant Pot.
Finish. Remove the basil leaves and use a handheld immersion blender to purée until the soup is completely smooth. If you don't have an immersion blender, you can use a regular blender or food processor.
If using a blender or food processor, cover the top loosely with a towel instead of the lid so pressure from the hot tomato soup mixture doesn't build up.
Give the soup a taste and adjust. For example, if you want it a bit thinner, you can add more chicken broth or adjust any salt or pepper.
If you want a creamy tomato soup, this is the time to stir in your sour cream or heavy cream, although you can leave it out to keep the soup lighter.
We love serving our instant pot tomato soup with grilled cheese sandwiches or these cheese baguette slices. Here's how we quickly make them.
• Preheat your oven to 375 degrees Fand place some aluminum foil on a baking sheet.
• Cut a baguette into diagonal pieces, about 1 inch thick.
• Sprinkle a little Parmesan cheese on top of each piece and place it on the baking sheet.
• Place in the oven for 20 minutes or until the cheese is a bit golden.
• Remove from the oven and place over the top of or on the side of your tomato soup when serving. It's nice and crusty and great for sopping up the delicious soup!
Tips for Success
Here's how to make sure your easy pressure cooker tomato soup turns out perfect!
- Taste the soup. Give your soup a taste to see if it needs more seasoning, and add salt or pepper to taste.
- Thinner soup. If you want a thinner soup, add some additional chicken stock until it reaches the consistency you prefer. You can also add water, but chicken stock will add more flavor.
- Creamy tomato soup. If you want a creamier soup, you can add the sour cream, heavy cream, half and half, evaporated milk, coconut cream, or even just regular milk. For a dairy-free option, try using coconut milk or cashew cream.
- Fresh tomatoes. Use fresh tomatoes if they are in season! Roma tomatoes work well. If not, feel free to use canned tomatoes.
- Chicken stock. I like to use chicken stock in this recipe because it adds extra flavor, but you can also use vegetable broth or vegetable stock.
Easy Sides for Pairing with Tomato Soup
If you want to keep things super simple, pair your instant pot tomato soup recipe with a grilled cheese sandwich or homemade croutons. If you're up for putting in a little more effort, here are some easy side dish ideas that will go well with the flavors in this recipe:
- Cheese crisps
- Crumpled bacon
- Roasted Brussels sprouts
- Kale Caesar salad
- Roasted sweet potatoes
- Quinoa salad
- Baked potato wedges
- Homemade breadsticks
- Cornbread muffins
Substitutions and Variations
If you do not have everything on hand for this recipe, here are some possible substitutions and variations:
- Olive oil. You can use vegetable oil or melted butter instead of olive oil.
- Garlic cloves. You can use 1 teaspoon of garlic powder instead of fresh garlic cloves.
- Yellow onion. You can use white onion, red onion, or shallots instead of yellow onion.
- Carrots. You can omit the carrots or use celery instead of carrots.
- Red pepper. You can omit the red pepper or use yellow or orange bell peppers instead of a red bell pepper.
- Tomatoes. You can use canned diced tomatoes or whole peeled tomatoes instead of fresh diced tomatoes. If using canned diced tomatoes, you m ight want to drain the liquid from the can if you are worried about the soup being too watery. I typically just dump the whole can in though.
- Tomato paste. You can omit the tomato paste or use tomato sauce instead of tomato paste. Your soup just may not be as thick.
- Basil leaves. You can use dried basil instead of fresh basil leaves. If using dried basil, add it at the end along with the other seasonings.
- Sour cream. You can omit the sour cream or use Greek yogurt, heavy cream, or milk instead of sour cream.
How to Store and Reheat Leftovers
This Instant Pot Tomato Soup recipe is great for leftovers! Store in an airtight container in the fridge for up to 4 days.
If you find that your soup is too thick after reheating, thin it out with a bit of chicken broth or water until it reaches the desired consistency.
Can I freeze this recipe?
Yes! This recipe freezes well. Let the soup cool completely, then transfer to an airtight freezer-safe container. Freeze for up to 3 months.
When you're ready to eat, thaw overnight in the fridge, then reheat on the stove over medium heat until warmed through. You can also reheat in the microwave, cooking on high power for 2-3 minutes or until heated through.
Yes, this soup can easily be made in advance. Simply let the soup cool completely and store it in an airtight container in the fridge for up to 5 days.
Yes, this recipe can be made vegan. Simply omit the sour cream. You could also add a dollop of vegan sour cream or yogurt when serving.
Yes, you can make this soup gluten-free by using gluten-free chicken broth and skipping the baguette or using gluten-free bread instead.
No, you don't have to puree the soup if you don't want to. The soup will still be delicious if you do not use an immersion blender, it will just be a bit more chunky.
More Easy Soup Recipes
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Instant Pot Tomato Soup
- 2 Tablespoons olive oil
- 2 garlic cloves, minced
- 1 medium yellow onion, chopped
- 3 carrots, peeled and chopped
- ½ red bell pepper, diced
- 2 pounds tomatoes, diced (about 5 large tomatoes)
- 1 Tablespoon tomato paste
- 1 cup chicken broth or chicken stock
- 8-9 fresh basil leaves
- ½ cup sour cream
- ¼ teaspoon celery salt
- Black pepper, to taste
Cheesy Bread (Optional)
- 1 small baguette, sliced into 8-10 slices
- ¾ cup shredded parmesan cheese
- Turn your Instant Pot to sauté mode. Add a drizzle of olive oil to the Instant Pot insert.
- Add the garlic and onion. Saute for 2 -3 minutes until the onion softens slightly.
- Add the carrots and mix. Cook for another 2 minutes, stirring frequently.
- Add in the red bell pepper, diced tomatoes, celery salt and pepper to taste. Pour in the chicken stock and tomato paste. Mix until combined and add the basil leaves.
- Close the lid, turning the valve to seal, and set to HIGH pressure for 15 minutes. Release the vent once it's the timer goes off by doing a manual release.
- Meanwhile, prepare your baguettes by preheating your oven to 375 degrees F. Place some aluminum foil on a baking sheet. Cut your baguette into diagonal pieces, about 1 inch thick. Sprinkle easy slice with Parmesan cheese, then bake for 20 minutes, or until golden brown. Remove from the oven and serve with the tomato soup.
- Remove the basil leaves and use a hand held immersion blender to purée until the soup is completely smooth. If you don't have an immersion blender, you can use a regular blender or food processor. Stir in sour cream or heavy cream, if using.
- Give the soup a taste and adjust, whether you want it a bit thinner you can add more chicken broth, or adjust any salt or pepper.
- Garnish with thyme, basil, and a toasted baguette topped with Parmesan cheese.
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Let the soup cool completely, then transfer to an airtight freezer-safe container. Freeze for up to 3 months. When you're ready to eat, thaw overnight in the fridge, then reheat on the stove over medium heat until warmed through. You can also reheat in the microwave, cooking on high power for 2-3 minutes or until heated through.
- Canned tomatoes: If you don't have fresh tomatoes, I recommend using one 28-ounce can whole tomatoes instead.
- Chunky tomato soup: You don't have to puree the soup if you don't want to. The soup will still be delicious if you do not use an immersion blender, it will just be a bit more chunky.