Instant Pot 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.

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:

• 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.

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

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.

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.

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.

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.