Tomato soup is a classic comfort food, perfect for chilly days or when you need a warm, satisfying meal. If you’re looking for a quick and easy way to enjoy homemade tomato soup, then the Instant Pot Tomato Soup is the perfect solution. This recipe uses simple ingredients and the power of the Instant Pot to create a rich, flavorful, and creamy tomato soup in less than an hour.
Why Choose Instant Pot for Tomato Soup?
The Instant Pot is an excellent tool for making tomato soup because it can cook the ingredients quickly while preserving their natural flavors. Unlike traditional stovetop methods, which can take longer, the Instant Pot infuses the soup with a slow-cooked depth in a fraction of the time. The pressure cooker helps break down the tomatoes, creating a rich and velvety soup without the need for hours of simmering.
Additionally, using the Instant Pot allows for a hands-off cooking experience. Once the ingredients are added, the Instant Pot does the work for you, and you’re left with minimal cleanup—just one pot to wash!
Ingredients for Instant Pot Tomato Soup
The key to a delicious Instant Pot tomato soup lies in using simple yet high-quality ingredients. Here’s what you’ll need:
- Olive Oil: For sautéing the onions and carrots and adding richness to the soup.
- Yellow Onion: Provides a savory base for the soup.
- Carrots: Adds natural sweetness and body to the soup.
- Garlic: For a flavorful aromatic base.
- Vegetable Broth: This serves as the liquid base for the soup. You can use chicken broth as a substitute for a richer flavor.
- Crushed Tomatoes: The star ingredient of the soup. Using high-quality canned tomatoes gives the soup its rich flavor.
- Sun-Dried Tomatoes: These add an intense flavor that deepens the taste of the soup without the need for roasting fresh tomatoes.
- Honey: Just a teaspoon of honey helps balance the acidity of the tomatoes and gives the soup a slight sweetness.
- Herbs: Fresh thyme adds an herbal note. If fresh thyme isn’t available, you can substitute dried thyme.
- Salt and Pepper: Essential seasonings for depth and flavor.
- Olive Oil (for finishing): A drizzle of good-quality extra virgin olive oil to finish the soup.
- Fresh Basil or Parsley: For garnish and added freshness.
- Optional: Croutons for topping and adding texture to the soup.
How to Make Instant Pot Tomato Soup
Making Instant Pot tomato soup is incredibly easy and quick. Here’s how you can do it:
Step 1: Sauté the Vegetables
Set your Instant Pot to the Sauté mode. Add 2 tablespoons of olive oil and heat. Once hot, add 1 chopped yellow onion and 2 diced carrots. Sauté for about 3 minutes, until the onion becomes tender and translucent. Add 3 minced garlic cloves and sauté for an additional 30 seconds until fragrant.
Step 2: Add the Broth and Scrape the Pot
Add 1 cup of vegetable broth (or chicken broth) to the Instant Pot. Using a wooden spoon or spatula, scrape the bottom of the pot to remove any bits of food stuck to the bottom. This helps prevent the dreaded “burn” warning on the Instant Pot.
Step 3: Add Tomatoes and Seasonings
Stir in 1 can (28 oz) of crushed tomatoes, 1/4 cup of dry-packed sun-dried tomatoes, 1 teaspoon of honey, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Add 4 sprigs of fresh thyme (or 1/2 teaspoon of dried thyme). These ingredients will form the flavorful base of your soup.
Step 4: Pressure Cook the Soup
Seal the Instant Pot lid and set the pressure valve to “Sealing.” Cook on high pressure for 15 minutes. After the cooking time is up, allow the pressure to naturally release for 10 minutes. Then, manually release any remaining pressure.
Step 5: Purée the Soup
Open the Instant Pot lid. Remove the thyme sprigs and discard them. Use an immersion blender to purée the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender, blend, and return it to the pot. Be careful with the hot soup!
Step 6: Adjust the Seasonings
Taste the soup and adjust the seasonings if needed. Add more salt, pepper, or honey to taste. If the soup is too thick, you can add a bit more broth or water to reach your desired consistency.
Step 7: Serve the Soup
Ladle the soup into bowls. Drizzle with a little extra virgin olive oil for richness and sprinkle with fresh basil or parsley. If desired, top with croutons for added texture and serve immediately. Enjoy!
Tips for the Best Instant Pot Tomato Soup
To make the best Instant Pot tomato soup, consider these tips:
- Use quality tomatoes: Since tomatoes are the base of the soup, their flavor is key. Use high-quality crushed tomatoes (such as San Marzano-style) for the best results.
- Don’t skip the sun-dried tomatoes: The sun-dried tomatoes add a unique depth to the flavor, making the soup taste like it’s been slow-cooked for hours.
- Balance the acidity: A teaspoon of honey helps balance the acidity of the tomatoes, making the soup taste smoother and sweeter.
- Add fresh herbs: Fresh thyme adds a wonderful herbal note to the soup. If you don’t have fresh herbs, dried thyme can be substituted, but fresh is always better.
- Finish with olive oil: A drizzle of good-quality olive oil at the end enhances the flavor and adds richness to the soup.
What to Serve with Instant Pot Tomato Soup
This Instant Pot Tomato Soup is delicious on its own, but it pairs perfectly with these sides:
- Grilled Cheese Sandwich: A classic pairing for tomato soup. Try a gourmet grilled cheese with aged cheddar, brie, or smoked gouda for extra richness.
- Salad: Serve the soup with a light, fresh salad like arugula or a Caesar salad with crispy chickpea croutons.
- Crusty Bread: A warm slice of rosemary olive oil bread or focaccia is perfect for dipping into the soup.
- Croutons: Homemade croutons add a crunchy texture to the soup and make it even more satisfying.
Nutritional Information for Instant Pot Tomato Soup
This Instant Pot Tomato Soup is not only delicious but also healthy. It’s low in calories and packed with vitamins, making it a perfect choice for a light, nutritious meal. Below is an estimated nutritional breakdown for one serving of the soup:
Nutrition Facts (Per Serving – 1/4 Recipe):
- Calories: 138 kcal
- Protein: 3g
- Carbohydrates: 18g
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 760mg
- Potassium: 459mg
- Fiber: 3g
- Sugar: 9g
- Vitamin A: 5203 IU
- Vitamin C: 13mg
- Calcium: 44mg
- Iron: 1mg
This recipe is low in calories, while providing a decent amount of fiber, potassium, and vitamins A and C. The carrots add a natural sweetness to the soup, which helps balance out the acidity of the tomatoes, while the olive oil adds healthy fats.
Modifications for a Healthier Version:
- Low-sodium: Use low-sodium broth to reduce the sodium content.
- Dairy-Free: This recipe is naturally vegan and dairy-free. If you want to make it creamier, you can add coconut milk or almond cream.
- Low-Sugar: Skip the honey or use a low-calorie sweetener if you’re watching your sugar intake.
Storing and Reheating Leftovers
If you happen to have any leftover Instant Pot Tomato Soup, here’s how to store and reheat it:
Storing Leftovers:
- Refrigerate: Place the leftover soup in an airtight container and refrigerate it for up to 5 days.
- Freeze: This soup freezes well for up to 3 months. Allow the soup to cool completely before transferring it to a freezer-safe container. Thaw overnight in the fridge before reheating.
Reheating:
- Stovetop: Reheat the soup in a Dutch oven or large pot over medium heat. Stir occasionally until the soup is warmed through.
- Microwave: You can also microwave the soup in a microwave-safe bowl. Heat it in 30-second intervals, stirring in between, until it’s hot.
Variations to Try
While this recipe is delicious as-is, here are some creative variations to make it your own:
- Roasted Tomato Soup
For a more intense tomato flavor, try roasting the tomatoes before adding them to the Instant Pot. Simply roast halved tomatoes with olive oil and salt in the oven at 400°F for 30 minutes before adding them to the pot.
- Spicy Tomato Soup
Add a jalapeño or a pinch of red pepper flakes to the soup to give it a spicy kick. You can also use a smoky chipotle chili powder for a deeper, smokier flavor.
- Creamy Tomato Basil Soup
Blend in a handful of fresh basil leaves and add a cup of cream after pressure cooking for a luxurious, creamy tomato basil soup. You can also use coconut milk for a dairy-free version.
Instant Pot Tomato Soup Recipe Card
Ingredients:
- 2 tablespoons extra-virgin olive oil (plus extra for serving)
- 1 large yellow onion, chopped
- 2 carrots, scrubbed and diced
- 3 cloves garlic, minced
- 1 cup low-sodium vegetable broth or chicken broth
- 1 (28 oz) can crushed tomatoes
- 1/4 cup dry-packed sun-dried tomatoes
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4 sprigs fresh thyme or 1/2 teaspoon dried thyme leaves
- Chopped fresh basil or parsley for garnish
- Optional: Croutons for topping
Instructions:
- Sauté Vegetables: Set your Instant Pot to Sauté mode. Add olive oil and heat. Once hot, add onion and carrots. Sauté for 3 minutes until the onion is tender and translucent. Add garlic and cook for an additional 30 seconds until fragrant.
- Add Broth: Pour in the vegetable broth and scrape the bottom of the pot with a wooden spoon to release any stuck-on bits.
- Add Tomatoes and Seasonings: Stir in crushed tomatoes, sun-dried tomatoes, honey, salt, pepper, and thyme.
- Pressure Cook: Close the Instant Pot lid and set the valve to “Sealing.” Cook on high pressure for 15 minutes. Once the time is up, allow the pressure to naturally release for 10 minutes before performing a quick release for any remaining pressure.
- Purée the Soup: Open the lid and remove the thyme sprigs. Use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender, blend, and return it to the pot.
- Serve: Ladle the soup into bowls and garnish with fresh basil or parsley. Drizzle with olive oil and top with croutons if desired. Serve immediately and enjoy!
Notes:
- Sauté the vegetables properly: Take the time to sauté the onions and carrots to enhance the flavor of the soup.
- Use high-quality tomatoes: The flavor of the soup depends heavily on the quality of the tomatoes, so use good crushed tomatoes like San Marzano for the best results.
- Make it creamy: If you prefer a creamy tomato soup, you can blend in some heavy cream or coconut milk after puréeing the soup.
- Optional toppings: Top with croutons or a grilled cheese sandwich for the ultimate comfort meal.
Nutritional Facts (Per Serving – 1/4 Recipe):
- Calories: 138 kcal
- Protein: 3g
- Carbohydrates: 18g
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 760mg
- Potassium: 459mg
- Fiber: 3g
- Sugar: 9g
- Vitamin A: 5203 IU
- Vitamin C: 13mg
- Calcium: 44mg
- Iron: 1mg
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Method: Pressure Cooking (Instant Pot)
Cuisine: American