A grilled cheese sandwich and tomato soup are the ultimate in comfort foods, and this Instant Pot Tomato Soup Recipe is sure to satisfy your soul! Made in the Instant Pot and ready to enjoy in around 30 minutes, the fresh tomato soup is the perfect pick me up.
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Instant Pot Tomato Soup Recipe
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
Have you gotten yourself an Instant Pot yet? If not, what are you waiting for?!
It’s one of the best kitchen gadgets I’ve ever bought. And this tomato soup recipe is one of the many reasons why.
With just a few simple ingredients and a quick cook time, you can have a delicious and hearty bowl of soup that’ll warm you up from the inside out.
So gather your ingredients and get cooking! Trust me, this soup is worth it!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online.
It may not include staple ingredients such as oil, salt, sugar, etc., as you’re likely to have those in your kitchen. The complete list of ingredients with measurements is found in the recipe card.
- Fresh Produce – Onion, Celery, Carrot, Garlic, Tomatoes, Thyme, Rosemary, Basil
- Vegetable Stock/Broth
- Bay Leaves
- Special Equipment – Instant Pot Duo 7-in-1, this is the Instant Pot I have
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Tomatoes
One of the hero ingredients in this dish is tomatoes, so here are some more recipes using the same:
- Grilled Corn Salad with Cherry Tomatoes – A Perfect Side For Grilled Meats
- Roasted Fennel & Tomato Soup with Coconut Milk
- Parmesan Haddock with Tomatoes & Basil Salad
More Instant Pot Recipes
Looking for more dishes to make in your Instant Pot? Check these recipes out next:
- Instant Pot Mongolian Beef Recipe
- Instant Pot Lemon Chicken Risotto in 30 Minutes
- Instant Pot Cuban Black Beans and Rice (Vegetarian & Vegan Recipe)
How Do I Make Instant Pot Tomato Soup?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
- 2 Tbsp extra virgin olive oil
- 1 small yellow onion, chopped
- 1 large stalk celery, chopped
- 1 large carrot, chopped
- Sea salt and black pepper, to taste
- 2-3 cloves garlic, peeled and chopped
- 1 cup vegetable stock*
- 3 lbs (1.3kg) fresh tomatoes, chopped
- 1 bay leaf
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ½ cup fresh basil leaves, julienned (+ extra for garnish)
- Select the “Sauté” function on the Instant Pot and add olive oil once hot. Add onion, celery, and carrots and season with salt and black pepper, to taste. Cook for 4-5 minutes, stirring occasionally, until fragrant and vegetables develop some color. Add garlic and sauté for an additional minute.
- Pour in the stock and deglaze the bottom of the pot, gently scraping up any brown bits off the bottom of the pot with a wooden spoon in the process. Continue cooking for 2-3 minutes before turning the unit off.
- Add tomatoes, bay leaf, thyme, and rosemary, and stir to combine. Add lid and lock into place. Position the vent to “Sealing” and set the “Manual” setting to 4 minutes.
- When cook time is complete, allow pressure to release naturally for 5 minutes, then manually release any remaining pressure. Remove lid and stir in fresh basil leaves.
- Carefully transfer the tomato mixture to a food processor or high-powered blender and process until smooth. (For chunkier results, use an immersion blender instead).
- To serve, transfer soup to individual bowls while still hot and garnish with additional fresh basil if desired. Enjoy!
*Add additional vegetable stock to achieve the desired consistency.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 98Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 262mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 2g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Special Dinner!
You’ve made the soup, but what about the rest of the courses?
Here are additional recipes to create a menu for a special meal or dinner party:
- Appetizer: Bacon-Wrapped Jalapeño Poppers
- Salad: Apple Walnut Salad with White Balsamic Vinaigrette
- Main Dish: Italian-American Shrimp Oreganata Recipe with Cannellini Beans
- Side Dish: Easy Cheesy Garlic Bread Recipe
- Beverage: Frozen Strawberry Daiquiri
- Dessert: Delicious & Decadent Deep Dish Cherry Chocolate Ganache Pie
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.