Instant Pot tomato soup is the perfect first recipe to make. It’s very forgiving, and you don’t have to worry about meat drying out. As a bonus, it can be made whether you use the Duo or the Lux. Enjoy this recipe and please use my affiliate links where you pay the same you would otherwise but I may earn a percentage for referring you.
Soup is something I live on in the winter. It’s cold, and I want something warm and comforting, but not always super heavy.
This Instant Pot tomato soup fits the bill perfectly. I can get it started then head off with the kids to their activities and finish it off in just a couple quick minutes. Less takeout? Yes, please!
I’ve made a similar soup on the stove in the past, but I love that I don’t have to babysit this. I don’t worry that it’s boiling over, and I have no open flame that needs watching.
These are the things I love about my Instant Pot tomtato soup. Don’t have one? That’s ok; check out this stovetop tomato basil soup recipe instead.
The fact that the flavor is pretty awesome? Bonus.
The balsamic vinegar was an accidental addition one day, but there’s no such thing as an accident. The depth of flavor this adds is exactly what this Instant Pot tomato soup needs.
And always saute your tomato paste with your onion. This is a trick I picked up years ago, and again, the difference in richness of flavor is truly noticeable compared to recipes that tell you to add it with other liquid ingredients. Nope, pop it in at the start!
Serve it up in a bread bowl or with some biscuits, and you’re set.
Is this tomato soup vegan?
This Instant Pot tomato soup is naturally dairy free and gluten free, which makes it allergy friendly.
If you swap out vegetable stock for the chicken stock, you have a vegan meal, too. This is kid-approved, making it appealing for a gathering with all kind of dietary restrictions.
Why do I need to do a Natural Pressure Release?
A natural pressure release reduces the pressure in your Instant Pot as the temperature releases. This goes back to high school physics where pressure rises as the temperature does.
If you release the pressure quickly, some of the liquid inside gets forced out in small droplets that can easily burn you. Alternatively, you simply waste some of the delicious food you made, and now you have a mess to clean.
If you wait to release the pressure until the temperature has decreased, which generally happens within 10-15 minutes, the pressure inside your Instant Pot has lowered enough on its own that you don’t have the rush of steam or liquid escaping.
Let your pressure release naturally for this recipe, even if you’re in a hurry.
Side note: When you make meat dishes, you always want to release the pressure naturally, as well. This allows the juices to stay in the meat rather than forcing them out if you release the pressure too quickly.
No one wants dry or tough meat!
Can I make this tomato soup with whole fresh tomatoes?
You absolutely can. (Pun intended.) Whole tomatoes work well for this, and I will often include a tomato or two that is past the point where my family will eat it “fresh.”
To use whole tomatoes, you want to remove the skins, so blanch them first.
Cut a small x in the bottom with a paring knife, then place your tomatoes in boiling water for for 1-2 minutes. Immediately put them in an ice bath for another minute or so.
The skin will peel right off, and if you start where you made the x, it’s even easier. Discard the skins completely.
(If I use just one tomato or a few grape tomatoes, I skip this step, and it’s fine.)
Then dice your tomatoes and proceed with the recipe as written.
Can I use fresh herbs for this tomato soup?
This recipe uses dried herbs simply because they’re faster to use and most people have them in their pantry. You can use fresh herbs in this sauce, however.
If you use fresh basil and fresh parsley, don’t add them with the ingredients before you start your pressure cooker. Fresh herbs lose their bright flavor as they cook, while dried herbs need to rehydrate and gain flavor as they cook.
Add fresh herbs after you release the pressure just before you puree the soup. Alternatively, save some of the basil and use it to garnish your soup, as well.
Note that dried herbs are far more concentrated than fresh herbs. Use three times as much fresh herbs than you do dried herbs, or you won’t get the flavor.
For fresh herbs, roll them up into a tight log, then slice through them to chiffonade them before you add them to the pot.
How do I safely blend the sauce at the end?
When I blend my tomato soup, I always use an immersion blender. It’s quick and easy and the safest method.
Bonus? You don’t have to get an extra dishes dirty!
If you don’t own an immersion blender, you can use a traditional blender, but follow safety precautions. Consider buying an immersion blender though; it’s one of the most used tools in my kitchen.
With a traditional blender, fill it no more than one third full. Place the top on securely, then use a kitchen towel to hold it on firmly while you blend.
The heat builds up pressure inside the blender, so if you fill it too full or don’t take precautions with the lid. The last thing you want is the top popping off and spraying hot tomato soup everywhere.
This is just another argument in favor of an immersion blender, as you don’t have the safety concerns.
After you do the first batch, pour it back into the pot or into a serving container and repeat with as many batches as you need to blend the entire pot.
How to Make Instant Pot Tomato Soup
Could you toss everything in and just go? Sure. That said, take a few extra minutes to saute the onion and tomato paste, which will build a much stronger depth of flavor. Trust me on this one.
Turn your Instant Pot to saute. Let it heat while you dice your onion.
Add oil then the onion and tomato paste. Stir and let cook about three minutes until onion softens and turns translucent but before it browns.
Turn off the Instant Pot and add your tomatoes (including the juices) and stock immediately. Stir to ensure nothing sticks to the bottom.
Related: Did you know how easy it is to make the best chicken stock ever in your Instant Pot? This tastes fantastic, but if you run out, use store bought stock.
Add salt, pepper, basil, and parsley. Turn the Instant Pot to soup, and set it for 10 minutes. Be sure the valve is set to closed. Walk away and do…whatever you choose.
When the timer goes off, let it sit for another ten minutes. You don’t want the pressure release to spray any soup because the pressure is too high.
Stir in balsamic vinegar and sugar. Use your immersion blender to puree, and place in a blender (again, not more than a third of the way full and using a kitchen towel to manually hold on the top).
Test for seasoning and add additional salt or vinegar as needed.
Serve immediately with a sprinkle of cheese, or let cool and store in a sealed container in your fridge up to four days.
Have you ever tried Instant Pot tomato soup? What’s your favorite recipe?
Looking for more great Instant Pot recipes? Check out some of my favorite Instant Pot recipes:
- Wisconsin cheese soup (stovetop recipe also available)
- Spanish rice (one of my most popular recipes!)
- Creamy chickpea tomato soup (with adaptation to make on stovetop)
- Corn chowder
- Homemade chicken stock
- Updated (healthier) honey bourbon chicken
- Chicken curry
- Pulled pork
- Broccoli cheddar soup
- Chicken Tikka Masala
- Lentil Soup
- Mashed Potatoes
- French onion soup
- 1 medium onion, diced
- 1 T oil
- 2 T tomato paste
- 2 28 ounce cans whole tomatoes
- 3 c chicken stock
- 2 t dried parsley
- 1 T dried basil
- salt and pepper, to taste
- 1 T balsamic vinegar
- 1/4 c sugar
- Turn your Instant Pot to saute. Let it heat while you dice your onion. Add oil then the onion and tomato paste. Stir and let cook about three minutes until onion softens and turns translucent but before it browns. Turn off the Instant Pot and add your tomatoes (including the juices) and stock. Stir to ensure nothing sticks to the bottom.
- Add salt, pepper, basil, and parsley. Turn the Instant Pot to soup, and set it for 10 minutes. Be sure the valve is set to closed.
- When the timer goes off, let it sit. After 10 minutes, release the pressure and open pot.
- Stir in balsamic vinegar and sugar. Use your immersion blender to puree, and place in a blender (again do this in batches, not more than a third of the way full and using a kitchen towel to manually hold on the top). Test for seasoning and add additional salt or vinegar as needed.
- Serve immediately, or let cool and store in a sealed container in your fridge up to four days.
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Nutrition Information:Yield: 11 Serving Size: 1 cup
Amount Per Serving: Calories: 87Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 131mgCarbohydrates: 14gFiber: 2gSugar: 10gProtein: 3g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.
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