Name: Instant Pot Tomato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 Tbsp olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 2 (14.5 oz) cans fire-roasted diced tomatoes; 1 (6 oz) can tomato paste; 2 cups vegetable broth; 1 tsp dried basil; 1/2 tsp dried oregano; 1/4 tsp salt (or to taste); 1/4 tsp black pepper; 1/2 cup heavy cream (or coconut milk for dairy-free/vegan); 1-2 tsp sugar (optional, to taste)

Why You’ll Love Instant Pot Tomato Soup Recipe

It uses the Instant Pot to lock in flavor and cook faster than a long stove‑simmer.
Carrots are added to naturally reduce tomato acidity, giving a well‑balanced, smooth taste.
It’s vegetarian, vegan, gluten‑free (and can be made creamy if desired) — versatile for many diets.
It reheats well and can be made ahead or frozen for busy days.
It’s comforting and warms you up — paired with a grilled cheese or croutons, it hits that cozy‑soup spot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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 ½‑1 TBSP dried basil) plus extra to garnish
¼ tsp dried oregano
Salt and pepper to taste

Directions

Set your Instant Pot to the SAUTÉ function. Add the olive oil and sauté the diced onion for about 3‑5 minutes, until the edges are golden and the onion is tender. Then add the garlic and cook for about 30 seconds while stirring.
Add the vegetable broth to deglaze any browned bits from the bottom of the pot (this helps prevent the Instant Pot’s “burn” warning).
Add the chopped carrots, canned tomatoes, tomato paste, and seasoning (salt, pepper, oregano, basil, optional sugar).
Seal the Instant Pot and set to HIGH pressure for 15 minutes. After the cooking cycle finishes, allow a natural pressure release for about 10 minutes.
Once safe to open, use an immersion blender right in the pot to puree the mixture until smooth and creamy. Alternatively, you can blend in batches in a blender or food processor (be careful when handling hot soup).
Taste the soup and adjust thickness and seasoning to your liking. For a thinner soup, add more broth. For a creamy version, stir in 3‑4 oz cream cheese or ¼‑½ cup heavy cream (or vegan alternative) after blending. Add extra seasoning if you add these creamier elements.
Serve hot. Pair with something like a grilled cheese sandwich, crusty bread, or croutons, and garnish with fresh basil.

Servings and timing

Servings: 4 servings
Prep time: ~10 minutes
Cook time: ~20 minutes (pressure cook) + ~15 minutes for pressurize/depressurize
Total time: ~30 minutes

Variations

Creamy version: After blending, stir in 3‑4 oz cream cheese or ¼‑½ cup heavy cream (or coconut milk/vegan cream) for a richer texture.
Use fresh tomatoes: If you have ripe fresh tomatoes instead of canned, you can substitute — just ensure there’s enough liquid in the pot to avoid burn warnings.
Add roasted veggies: For extra depth, roast red bell peppers or a head of cauliflower, then add them in before blending for smoky, richer flavor.
Spicy kick: Add a pinch of chili flakes, smoked paprika, or a dash of hot sauce at the end.
Chunky style: If you prefer your soup with texture, blend only half and leave the rest chunky with carrot and tomato bits.

Storage/Reheating

Storage: Cool the soup completely, then store in an airtight container in the refrigerator for up to 3‑4 days.
Freezing: Portion the soup into freezer‑safe containers, leaving head‑space for expansion, and freeze for up to 2‑3 months.
Reheating: Reheat gently in a saucepan over medium heat, stirring occasionally until hot. If frozen, thaw overnight in the fridge then reheat. If the soup has thickened, add a splash of broth or water to adjust consistency.

FAQs

What size Instant Pot should I use?

You’ll want at least a 6‑quart size so there’s enough head‑space for pressure cooking, especially with pureed ingredients. Doubling the recipe may require a larger pot.

Can I use chicken broth instead of vegetable broth?

Yes — using chicken broth works fine for non‑vegetarian eaters. Just avoid beef broth as it may overpower the tomato flavor.

Do I have to use carrots in the soup?

The carrots are included to naturally reduce acidity of the tomatoes and add a bit of hidden vegetable. If you omit them, you may want to adjust sugar or seasoning accordingly.

Can I make this on the stovetop instead of using an Instant Pot?

Yes — sauté onions & carrots, add garlic, then tomato paste, tomatoes, and broth. Simmer ~25 minutes until tender, then blend and adjust.

Can I double the recipe?

Yes. Doubling is fine as long as your Instant Pot has enough capacity.

How can I make the soup thinner or thicker?

For a thinner consistency, add more broth after blending. For thicker soup, use less broth or reduce longer before blending. Adjust seasoning afterwards.

Is this recipe vegan‑friendly?

Yes — as written it is vegetarian and vegan (if you omit dairy cream/cream cheese). You can use vegan cream options for richness.

Can I use whole peeled canned tomatoes instead of crushed or diced?

Yes — whole peeled tomatoes work; just break them up when blending.

What toppings or pairings work well with this soup?

Great pairings include grilled cheese sandwiches, crusty bread, croutons, freshly chopped basil, or roasted chickpeas.

Does the soup reheat well?

Yes — leftovers are ideal for meal‑prep or freezing and reheat beautifully.

Conclusion

This Instant Pot Tomato Soup recipe offers a quick, flavorful spin on a much‑loved classic. It’s comforting, versatile, and kitchen‑friendly for weeknight cooking or make‑ahead meals. With simple ingredients and easy steps — sauté, pressure cook, blend, adjust — you’ll have a creamy, satisfying tomato soup that works for both vegan and omnivore households. Store leftovers or freeze for convenience, and customize it with creams, spices, or roasted veggies to make it your own. Give it a go and you’ll likely find it a go‑to on chilly evenings or when you need a simple, warming meal.