Instant Pot Tomato Soup Recipe

Overhead view of three small bowls of instant pot tomato soup, topped with croutons and fresh basil.

Instant Pot Tomato Soup Recipe

Creamy and tangy, Instant Pot tomato soup is so delicious and easy to make that you'll find yourself wondering why you ever bought a can of boring tomato soup.

Prep Time 10

Cook Time 28

Additional Time 13

Total Time 51

Servings cups

Calories 82kcal

Author Rachel Gurk

Equipment

Ingredients

1 tablespoon olive oil
1 cup diced onion (about 1 medium onion)
1 cup diced carrot (about 2 medium carrots)
½ teaspoon kosher salt
¼ teaspoon black pepper
1 teaspoon minced garlic (2 cloves)
2 cans (28 oz. each) whole peeled tomatoes
1 teaspoon dried oregano
½ cup half and half
2 teaspoons brown sugar, or to taste
2 tablespoons minced fresh basil (or 2 teaspoons dried basil)

Instructions

Turn Instant Pot to Sauté mode. Add olive oil, onions, carrots, salt and pepper. Sauté, stirring frequently, about 5 minutes, or until vegetables are getting soft. Add garlic and sauté for one minute, stirring constantly. Turn Instant Pot off.
Crush tomatoes with hands or cut with scissors. Add tomatoes and oregano to Instant Pot, scraping any brown bits from bottom of pot.
Turn Instant Pot to high pressure for 12 minutes. Allow 13 to 14 minutes for pot to come to pressure. When time is up, natural release for 10 minutes. Carefully release any remaining pressure.
Remove lid. With a stick blender, puree soup until smooth.
Stir in half and half, brown sugar, and basil. Taste, adjust seasoning, and serve.

Video

Notes

Stove top directions: Use a large sauce pan or Dutch oven. Follow recipe as directed. Cooking times will be pretty similar.
For vegans: Substitute almond milk or canned coconut milk for the half-and-half. You can also just omit the half-and-half. The soup won't be as creamy with these changes.
With fresh tomatoes: Substitute approx. 4 lbs. Roma tomatoes, peeled and chopped, for the canned tomatoes.

Nutrition