If you want a quick, easy, and comforting soup, this creamy Instant Pot tomato soup is an ideal choice. Warm and satisfying, it’s simple to prepare and works with fresh tomatoes in season or canned tomatoes any time of year.
Why you’ll love this recipe
With a handful of everyday ingredients, this creamy tomato soup comes together fast and delivers a rich, comforting flavor. It’s a dependable family favorite that’s flexible enough for many diets and seasons.
- Fast and simple. This one-pot recipe uses the Instant Pot for minimal hands-on time and a big payoff—ready in about 35 minutes and tasting like it simmered for hours.
- Works year-round. Use ripe fresh tomatoes in summer or high-quality canned tomatoes the rest of the year. The result is a fresh-tasting soup no matter the season.
- Nutritious and adaptable. Tomatoes and carrots provide vitamins and fiber while the recipe remains low in calories and fat as written. It’s naturally vegan and gluten-free, and easy to modify for other dietary needs.
Ingredients and notes
For this Instant Pot tomato soup you’ll need avocado oil (or a substitute), shallots, garlic, carrots, vegetable broth, tomatoes (fresh or canned), tomato paste, basil, dried oregano, red pepper flakes, salt, and black pepper.
Notes and substitutions
- Oil options: Swap avocado oil for olive oil or unsalted butter for a silkier finish if you use dairy.
- Tomato choices: Fresh Roma, Paissano, or San Marzano tomatoes are great in season. Off-season, canned tomatoes (whole, diced, crushed, or fire-roasted) give consistent flavor.
- Sun-dried tomatoes: Add dry-packed sun-dried tomatoes for an extra depth of flavor.
- Adjust acidity: A splash of apple cider vinegar brightens the tomatoes; a little coconut milk or cream softens acidity.
- Herbs and spice: Keep it classic or add more fresh or dried herbs—basil, thyme, oregano, or a bay leaf work well.
Make Instant Pot Tomato Soup (with Fresh or Canned Tomatoes)
Turn the Instant Pot to Sauté. Add avocado oil, then the chopped shallots and cook 3–5 minutes until golden. Stir in the minced garlic and cook about 30 seconds until fragrant.
Add the vegetable broth and scrape the bottom with a spatula to deglaze—this helps prevent burn notices.
If using canned tomatoes: Add chopped carrots, crushed tomatoes, and tomato paste, then stir in basil, oregano, red pepper flakes, salt, and pepper.
If using fresh tomatoes: Add chopped Roma or other sauce tomatoes with the remaining ingredients.
Seal and pressure cook on high for 15 minutes, then allow a natural pressure release for about 10 minutes.
Puree until smooth with a handheld immersion blender, or carefully blend in batches in a heat-safe blender or food processor. Taste and adjust seasoning, then finish with more fresh or dried basil and serve hot.
Top tips for the best tomato soup
Follow these practical tips to get a flavorful, balanced soup every time.
- Choose quality tomatoes. Ripe but firm tomatoes yield the best flavor; use canned tomatoes when fresh ones are out of season.
- Prep before you start. Chop and measure all ingredients—this recipe moves quickly once you begin.
- Cut vegetables evenly. Uniform pieces cook more evenly and avoid mushy results.
- Leave room in the pot. Don’t overcrowd the Instant Pot so the ingredients can cook properly.
- Season to taste. Be willing to adjust salt and pepper after blending to bring out the tomato flavors.
Serving and storage suggestions
Finish the soup with a drizzle of olive oil for silkiness, a handful of croutons for crunch, and extra basil for freshness.
Serve with: grilled cheese sandwiches, fresh salads, or crusty breads and biscuits for a classic pairing.
Refrigerator storage: Store the soup in an airtight container for up to five days.
Freezing: Portion into one- or two-cup containers and freeze for up to three months. Thaw in the fridge overnight and reheat gently on the stove or in the microwave.
Pro tip: Portioning your soup before freezing makes reheating easier and helps reduce waste.
Variations
This tomato soup adapts well to many variations—try one of these ideas to change the flavor profile or make it more filling.
- Creamy additions: Stir in Boursin, Greek yogurt, cream cheese, or a splash of cream for extra richness.
- Add protein: Boost the soup with cooked quinoa, lentils, chickpeas, or small pasta like orzo or tortellini.
- Toppings for texture: Croutons, seeds, tortilla strips, or grated parmesan (regular or vegan) add contrast and interest.
- Roasted vegetables: Roast carrots or red peppers first and blend them in for a deeper, sweeter flavor.
Pin
Instant Pot Tomato Soup
Equipment
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1 Immersion Blender
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1 Blender
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1 Instant Pot
Ingredients
For the Soup
- 1 tablespoon avocado oil
- 2 shallots, chopped
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 2 carrots, large, chopped
- 1½ tablespoons tomato paste
- ½ cup basil, divided
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Using canned tomatoes:
- 28 oz crushed tomatoes
Using fresh tomatoes:
- 4 lbs Roma tomatoes
Instructions
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Turn the Instant Pot to Sauté. Add 1 tablespoon avocado oil and the chopped shallots; sauté 3–5 minutes until fragrant and golden.
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Add 3 cloves minced garlic and cook 30 seconds while stirring.
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Add 1 cup vegetable broth and scrape the bottom to deglaze.
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If using canned tomatoes: Add the chopped carrots, 28 oz crushed tomatoes, 1½ tablespoons tomato paste, ⅓ cup basil, ½ teaspoon oregano, and ¼ teaspoon each red pepper flakes, salt, and pepper.
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If using fresh tomatoes: Add the chopped carrots, 4 lbs fresh Roma tomatoes, tomato paste, ⅓ cup basil, ½ teaspoon oregano, and ¼ teaspoon each red pepper flakes, salt, and pepper.
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Seal and cook on high pressure for 15 minutes. Allow a natural release for about 10 minutes.
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Puree until smooth with an immersion blender or in batches in a heat-safe blender.
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Taste, adjust seasoning, garnish with basil, and serve hot.
Notes
- Best fresh tomatoes: Roma, San Marzano, or Paisano work well because they are less watery.
- Canned options: Whole, diced, or crushed canned tomatoes are all suitable; fire-roasted adds a smoky note.
- Adjust consistency: Add more broth to thin; add cream or a bit of cornstarch to thicken.
Nutrition note: Nutrition shown is an estimate and may vary depending on ingredients used.
Nutrition
Nutrition information is an approximation.