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Instant Pot Tomato Soup Recipe

Roasted Tomato Soup made in the instant pot brings the fresh flavors of a late summer garden to your dinner table. Thick and hearty and packed with basil and more, this easy dinner is loved by the whole family!

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 35 mins
Servings: 6 servings
Calories: 258 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 10 roma tomatoes sliced lengthwise
  • 2 tablespoons olive oil divided
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 28 ounces crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 2 cups chicken stock
  • ¾ cup heavy cream
  • croutons optional, for garnish
  • shredded Parmesan cheese optional, for garnish
  • chives or green onion optional, for garnish

Instructions

Roast the Tomatoes
    Cup of Yum
  1. Heat the oven to 400 degrees Fahrenheit. Place the halved Roma tomatoes on a baking sheet and drizzle with 1 tablespoon olive oil, salt and pepper.
  2. Roast tomatoes in the oven for 45-60 minutes, set aside.
Pressure Cook
  1. Set your Instant Pot to sauté and cook the onions in the remaining tablespoon of olive oil for approximately 4-5 minutes, until the sides of the onions start to become transluscent and browned on the edges.
  2. Add the garlic and cook an additional minute.
  3. Add the crushed tomatoes, oregano, basil, parsley, and thyme. Mix to combine.
  4. Add the chicken stock and roasted tomato halves.
  5. Lock the lid in place and move the vent on top to "SEALING." Cook on High Pressure for 15 minutes, allowing the Instant Pot to naturally release for about 10 minutes after the cook time.
  6. Release the remaining pressure and open the lid. Use an immersion blender to puree the soup until desired consistency.
  7. Stir in the heavy cream.
  8. Serve with croutons and a little sprinkle of cheese and green onions, if desired. Enjoy!

Notes

  • How do I store the Instant Pot Roasted Tomato Soup? You can store the Roasted Tomato Soup in an airtight container in the fridge for about a week. You can also freeze the soup for 6-8 weeks!
  • What if I don’t have an immersion blender? No worries! You can carefully transfer the soup into a blender to help process the tomatoes into a smoother consistency, you just may need to process in batches.
  • You can use regular milk in place of heavy cream, but the soup won’t be as, well, creamy.
  • Vegetarian? Swap the chicken stop for vegetable stock.

Nutrition Information

Serving 1bowl Calories 258kcal (13%) Carbohydrates 22g (7%) Protein 7g (14%) Fat 18g (28%) Saturated Fat 8g (40%) Polyunsaturated Fat 8g Cholesterol 37mg (12%) Sodium 997mg (42%) Fiber 5g (20%) Sugar 12g (24%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 258

% Daily Value*

Serving 1bowl
Calories 258kcal 13%
Carbohydrates 22g 7%
Protein 7g 14%
Fat 18g 28%
Saturated Fat 8g 40%
Polyunsaturated Fat 8g 47%
Cholesterol 37mg 12%
Sodium 997mg 42%
Fiber 5g 20%
Sugar 12g 24%

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