This Instant Pot Tomato Soup recipe is a great soup to make in the Instant Pot and only takes about 45 minutes to come together for a great lunch or dinner! Perfect to serve with grilled cheese sandwiches!
RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ
We eat soups all year long and I’ll scarf down a big bowl of tomato soup in June or December with no problem. While Broccoli and Cheese Soup is my absolutely favorite soup, I LOVE a good bowl of tomato soup with a grilled cheese sandwich on the side.
While I love soup all year long, I don’t love heating up the kitchen with the stove or oven during the summer so Instant Pot Soups are perfect for summertime.
This soup is also great because other than the carrots, all of the ingredients for this tomato soup are pantry items so it is easy to keep the ingredients on hand to make this soup whenever the urge strikes! You could also use canned carrots instead of fresh carrots so that it’s 100% pantry ingredients.
Why You Should Make this Instant Pot Tomato Soup…
- Won’t heat up the kitchen on the stove
- Easy to toss together
- Ready in 45 minutes
- great with a grilled cheese
QUICK GLANCE AT INGREDIENTS FOR Instant Pot Tomato Soup:
- can of crushed tomatoes
- chicken or vegetable broth
- carrot
- oil
- Italian seasoning
- salt
- pepper
- minced garlic
- onion powder OR whole onion
- basil
(AMOUNTS IN RECIPE CARD BELOW)
If you don’t want to use onion powder you can use 1 diced onion instead and sauté it with the carrots.
How to make tomato soup from scratch instant pot:
Time needed: 45 minutes.
- Sauté
Set instant pot to sauté and add 1 tablespoon of oil.
-
When oil is hot, sauté carrots and onion (if using onion instead of onion powder) until onion is translucent. About 3-4 minutes.
-
Add garlic and sauté for 2 minutes
Add tomatoes, broth, oil and seasonings and close instant pot lid and pressure valve. - Cook
Pressure cook on high for 15 minutes. Let naturally release for 10 minutes.
- Blend
Pour soup into a food processor and blend for 30 seconds.
-
Serve with basil, cheese, and/or croutons!
Great served with a grilled cheese sandwich!
Frequently Asked Questions
It sure can! Cooled soup can be stored in freezer bags or freezer containers in the freezer for 4 to 6 months.
To defrost, just pop it into the fridge overnight or reheat it on the stove.
You sure can! Just sauté carrots and onions in a stock pot and simmer everything over low for about an hour on the stove instead of pressure cooking it. Then blend.
More soup Recipes
- 30 Minute Pantry Chicken Noodle Soup
- Instant Pot Hibachi Soup
- Shortcut Shrimp Ramen
- Chicken and Vegetable Noodle Soup
Instant Pot Tomato Soup
Instant Pot Tomato Soup
This Instant Pot Tomato Soup recipe is a great soup to make in the Instant Pot and only takes about 45 minutes to come together for a great lunch or dinner! Perfect to serve with grilled cheese sandwiches!
Ingredients
- 28 ounce can of crushed tomatoes
- 4 cups of broth, chicken or vegetable
- 2 carrots, peeled and diced
- 2 tablespoons of oil
- 2 teaspoons of Italian seasoning
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- 2 tablespoons of minced garlic
- 1 tablespoon onion powder OR 1 onion diced
Instructions
Set instant pot to sauté and add 1 tablespoon of oil.
When oil is hot, sauté carrots and onion (if using onion instead of onion powder) until onion is translucent. About 3-4 minutes.
Add garlic and sauté for 2 minutes
Add tomatoes, broth, oil and seasonings and close instant pot lid and pressure valve.
Pressure cook on high for 15 minutes. Let naturally release for 10 minutes.
Pour soup into a food processor and blend for 30 seconds.
Serve with basil, cheese, and/or croutons!
Notes
Serve with basil, cheese, and/or croutons!
Great served with a grilled cheese sandwich!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 137Total Fat: 6gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 3mgSodium: 1074mgCarbohydrates: 20gFiber: 5gSugar: 10gProtein: 5g
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I can’t tell you how many years I have been making this soup in my on the stove pressure cooker – that could easily blow up and now in my Power XL 10 quart pressure cooker. The only thing different that I do is I use 7 -8 Roma tomatoes from the produce department and just cut them into quarters. I then add 1 tablespoon of sugar to cut the acid and cook for 15 minutes under high pressure with the rest of the ingredients you have listed and a real onion (red finely diced). Natural release for 10 minutes and then, puree with a blender and add 1/2 heavy cream and adjust salt and pepper to taste. Yum!!!!
Made this soup for lunch today and it was excellent, full of flavor. I did it the old conventional way and this worked great. I also added some sugar to cut the acidity. Next time I may add a bit more broth. Love seeing all your posted recipes.
Hi Marie!! I’m so happy that you liked it!