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    Home » Recipes » Soups & Stews

    Instant Pot Tomato Soup

    Published: Jan 27, 2020 · Updated: Apr 7, 2020 by Sapana Chandra, MS, CHC · 11 Comments

    Jump to Recipe Print Recipe
    Pin for tomato soup.

    Make the creamiest tomato soup in your Instant Pot in 30 minutes. Flavored with garlic, onions, and basil, this 7-ingredient vegetarian soup rounds out any lunch or dinner.

    A bowl of tomato soup made in the Instant Pot.

    There's nothing more comforting than a steaming hot bowl of silky tomato soup. Serve with a grilled cheese sandwich or a slice of Dutch Oven Bread and you have the ultimate cold-weather meal.

    This classic vegetarian soup can be made in a fraction of time using the Instant Pot. Made with a few simple ingredients, this soup comes together in 30 minutes for less.

    Ingredients you'll need

    To get started, you'll need the following ingredients:

    Layout of ingredients used to make the soup.
    • Tomatoes: I use canned diced tomatoes in this recipe, but fresh tomatoes may also be used.
    • Vegetable broth: Use vegetable broth or water if you don't have any on hand.
    • Onion: Roughly dice the onion
    • Garlic: Roughly chop the garlic. Alternatively, use garlic powder.
    • Basil: I use dried basil in the recipe but this soup also tastes great with fresh basil. This can also be omitted.
    • Milk: I use unsweetened almond milk but you could use any type of milk, including regular dairy milk, cashew milk, and oat milk.
    • Oil: I use avocado oil but any type of oil or butter will work.
    • Salt and pepper: Added to taste and will vary based on the type of tomatoes used and whether they are fresh or canned.

    How to make tomato soup in the Instant Pot

    1. Sautee the onions: Press the "Sautee" button on the pressure cooker to warm oil for a minute. Add onions and garlic and cook for about 5 minutes, stirring frequently, until the onions become appear translucent.

    Onions and garlic being sautéed in the Instant Pot

    2. Add additional ingredients: Press "Cancel" and add the tomatoes, vegetable broth, basil, salt, and pepper.

    Hand stirring ingredients of the soup.

    3. Pressure cook: Close the lid, set the valve on "sealing", and cook on high pressure for 15 minutes. When finished, let the pressure release on its own for about 10 minutes before quick-releasing any remaining pressure. Carefully open the lid.

    Hand closing the lid of the Instant Pot.

    4. Add milk and blend soup: Stir in milk. Blend soup, either using an immersion blender or a blender. Process until smooth and creamy. Adjust seasoning, if needed, and serve.

    Immersion blender processing soup in the Instant Pot.

    Storing and reheating

    To store: Cool down the soup completely before storing in an air-tight container in the fridge for up to 4 days.

    To freeze: The soup can be stored in a freezer-safe container for up to 3 months in the freezer. Thaw before reheating by leaving in the fridge the night before.

    To reheat: Pour soup into a saucepan and warm on medium heat until the soup is hot.

    Top tips and suggestions

    • Blending: If using a blender, be sure to divide and puree the soup in smaller batches to prevent overfilling the blender. I like to place a dish towel on top of the lid for extra protection.
    • Roasted tomatoes: For a deeper flavor and if you have additional time, roast the tomatoes in the oven before starting the soup.
    • Add carrots: For an extra serving of vegetables, add a cup of chopped carrots when adding the garlic and onion. They will add natural sweetness to the soup.
    A bowl of tomato soup, topped with fresh herbs and a drizzle of coconut milk.

    More tasty soup recipes

    If you're looking for more soups to add to your weekly, you'll love the following recipes:

    • Homemade Black Bean Soup
    • Sweet Potato Soup
    • Creamy Cauliflower Soup
    • Instant Pot Butternut Squash Soup
    • Sweet Potato and Kale Soup

    If you tried this Instant Pot tomato soup or any other recipe, be sure to rate the recipe and let me know what you think. Follow me on Pinterest, Instagram, and Facebook for more delicious recipes.

    Close-up of the tomato soup.

    Instant Pot Tomato Soup

    5 from 18 votes
    Print Rate
    Prep time: 5 minutes
    Cook time: 15 minutes
    Total time: 30 minutes
    Servings: 4
    Calories: 46kcal
    Author: Sapana Chandra
    Make the creamiest tomato soup in your Instant Pot in 30 minutes. Flavored with garlic, onions, and basil, this 7-ingredient vegetarian soup rounds out any lunch or dinner.

    Ingredients

    • 1 tablespoon oil, I use avocado oil
    • 1 medium onion, chopped
    • 2 cloves garlic, chopped
    • 1 28-oz can tomatoes, diced, crushed, or whole
    • 1 cup vegetable broth, or water
    • ½ cup milk, I use unsweetened almond milk
    • 2 teaspoons dried basil
    • salt & pepper, to taste

    Instructions

    • Press the "Sautee" button on the pressure cooker to warm oil for a minute. Add onions and garlic and cook for about 5 minutes, stirring frequently, until the onions become appear translucent.
    • Press "Cancel" and add the tomatoes, vegetable broth, basil, salt, and pepper.
    • Close the lid, set the valve on "sealing", and cook on high pressure for 15 minutes. When finished, let the pressure release on its own for about 10 minutes before quick-releasing any remaining pressure. Carefully open the lid.
    • Stir in milk. Either using an immersion blender or using your blender, blend the soup until smooth and creamy. Adjust seasoning, if needed, and serve.

    Notes

    • Store: Cool down the soup completely before storing in an air-tight container in the fridge for up to 4 days.
    • Freeze: The soup can be stored in a freezer-safe container for up to 3 months in the freezer. Thaw before reheating by leaving in the fridge the night before.
    • Reheat: Pour soup into a saucepan and warm on medium heat until the soup is hot.
    • Blending: If using a blender, be sure to divide and puree the soup in smaller batches to prevent overfilling the blender. I like to place a dish towel on top of the lid for extra protection.
    • Fresh tomatoes: If using fresh tomatoes, add an extra ½ cup or more, if needed, of vegetable broth.
    • Roasted tomatoes: For a deeper flavor and if you have additional time, roast the tomatoes in the oven before starting the soup.
    • Add carrots: For an extra serving of vegetables, add a cup of chopped carrots when adding the garlic and onion. They will add natural sweetness to the soup.

    Nutrition

    Calories: 46kcal, Carbohydrates: 3g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Sodium: 529mg, Potassium: 52mg, Fiber: 1g, Sugar: 1g, Vitamin A: 125IU, Vitamin C: 2mg, Calcium: 29mg, Iron: 1mg
    Course: Soup
    Cuisine: American
    Tried this recipe?Mention @realandvibrant and hashtag #realandvibrant!

    More Soup Recipes

    • Black Bean Soup
    • Coconut Chickpea Curry
    • Sweet Potato and Kale Soup
    • Sweet Potato Soup
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    About Sapana Chandra, MS, CHC

    Sapana Chandra is a certified health coach, author of Plant Power Bowls, and founder of Real +Vibrant. Here you’ll find simply delicious vegetarian recipes with step-by-step photo instructions – recipes you’ll be excited to enjoy and share with your loved ones.

    Reader Interactions

    Comments

    1. Alannah says

      May 03, 2021 at 2:37 pm

      When freezing the soup, do you add the milk or do you add the milk when thawing?5 stars

      Reply
      • Sapana Chandra, MS, CHC says

        June 14, 2021 at 6:54 pm

        I add it when cooking to soup, before freezing it!

        Reply
    2. z says

      March 02, 2021 at 1:18 am

      my husband and toddler loved this! thank you ☺️5 stars

      Reply
    3. Mary says

      July 08, 2020 at 7:35 am

      Made this today. It was so easy to prepare and totally delicious. I didn’t use any oil, salt or pepper. Definitely will be making again. Thanks!5 stars

      Reply
      • Sapana Chandra, MS, CHC says

        July 13, 2020 at 12:30 pm

        That makes me so happy to hear, Mary! So glad you enjoyed it!

        Reply
    4. Elaine says

      January 27, 2020 at 1:24 pm

      This soup looks like it's nobody's business! 🙂 Delicious, colorful and absolutely inviting. Can't wait to have a big bowl of it in front of me!5 stars

      Reply
    5. Emese says

      January 27, 2020 at 1:23 pm

      I love tomato soup in every way. This looks really simple and quick. Perfect for busy weeknights.5 stars

      Reply
    6. Katie says

      January 27, 2020 at 12:32 pm

      Made this for the family and it was a hit!5 stars

      Reply
    7. Erika says

      January 27, 2020 at 12:26 pm

      I love tomato soup, and I can't wait to try it in the Instant Pot!5 stars

      Reply
    8. Tammy says

      January 27, 2020 at 12:18 pm

      Mmmm looks so creamy and delicious! You can't top homemade tomato soup. Craving soup and sandwich right now ;D5 stars

      Reply
      • Sapana Chandra, MS, CHC says

        January 27, 2020 at 12:19 pm

        Thanks, Tammy!

        Reply

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    Sapana Chandra

    Hi, I'm Sapana! I’m a recipe developer and author of the cookbook Plant Power Bowls. Here you'll find simple, delicious, vegetarian recipes made with fresh, seasonal ingredients. Learn more about me

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