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4.9 from 267 votes

Instant Pot Tomato Soup

Instant Pot Tomato Soup is an easy peasy twist on a comfort food classic! The IP locks in flavor and gives this vegetarian soup a slow-simmered taste in a fraction of the time.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 137 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 Vidalia onion, diced
  • 3 large carrots, chopped
  • 2 cloves garlic minced
  • 1 TBSP extra virgin olive oil
  • 28 oz canned crushed or diced tomatoes
  • 1 cup low-sodium vegetable broth or chicken broth
  • 1-2 tsp sugar (optional)
  • 1 TBSP tomato paste
  • ¼ cup chopped fresh basil or 1/2-1 TBSP dried basil plus extra to garnish
  • ¼ tsp dried oregano
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Switch your pressure cooker to the SAUTE function and sauté onion in 1 TBSP oil for 3-5 minutes, until edges are golden and tender. Add garlic at very end and cook 30 seconds more while stirring.
  2. To deglaze any browned bits of onion from the pot, add vegetable broth and  scrape with spatula. (This adds flavor to the broth and helps prevent the IP's auto-shutoff "burn" feature.)
  3. Add chopped carrots, seasoning (salt, pepper, oregano, basil, and optional sugar) along with canned tomatoes and tomato paste.
  4. Set to HIGH pressure for 15 minutes and allow to come to pressure, allowing a natural pressure release for about 10 minutes.
  5. Use a hand held immersion blender to puree until fabulously smooth. You can also blend the soup, in two batches, in your blender or food processor.
  6. Lastly, give the soup a taste and adjust broth/tomato/seasoning to taste, adding any extra of whatever you prefer to get your ideal thickness and flavor. Additional broth can be added for a thinner soup and 3-4 ounces of cream cheese or heavy cream can be added (after cooking) for a creamy soup. Simply add extra spices to compensate for any additions and taste as you go. Easy peasy!
  7. Serve piping hot with a melty grilled cheese sandwich and enjoy!

Notes

  • Craving a creamy tomato soup? AFTER pressure cooking, simply add 2-3 oz of cream cheese or 1/4-1/2 cup of heavy cream and blend into soup until smooth and creamy. For vegan mix-ins, try your favorite cashew cream or even a little coconut milk.
  • Nutrition Facts below are an estimate gathered using an online recipe nutrition calculator. Adjust as needed and enjoy!
  • OPTIONAL EXTRAS
  • vegan grilled cheese
  • garlic parmesan roasted chickpeas
  • Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
  • freshly grated parmesan cheese
  • grilled cheese
  • vegan grilled cheese
  • croutons
  • garlic parmesan roasted chickpeas

Nutrition Information

Calories 137kcal (7%) Carbohydrates 25g (8%) Protein 4g (8%) Fat 4g (6%) Saturated Fat 1g (5%) Fiber 6g (24%) Sugar 14g (28%) Vitamin A 8335IU (167%) Vitamin C 25mg (28%) Calcium 94mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 137

% Daily Value*

Calories 137kcal 7%
Carbohydrates 25g 8%
Protein 4g 8%
Fat 4g 6%
Saturated Fat 1g 5%
Fiber 6g 24%
Sugar 14g 28%
Vitamin A 8335IU 167%
Vitamin C 25mg 28%
Calcium 94mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.