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Instant Pot Tomato Soup Recipe

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I love Fall for so many reasons. But one of the big reasons is because fall food is my favorite comfort food. And, to be completely honest, I have a confession. I do not like raw tomatoes. In fact, I cannot stomach them. Twice a year I give them another shot, but time after time, I end up choking on them in disgust. But tomato soup? That is a game changer. And that is my jam. And to not share my favorite of all time Instant Pot Tomato Soup recipe with you would be a shame. It’s so delicious and so incredibly easy.

Instant Pot Tomato Soup

What you’ll need to make this soup

Using a pressure cooker for soup recipes really is a game changer. It makes the soup so much more flavorful. Of course, I use an Instant Pot. But really any electric pressure cooker will work. And they all have basically the same buttons and features.

Instant Pot Tomato Soup

The other tool you will need is either a traditional blender, Vitamix, or an immersion blender. After your soup is cooked in the Instant Pot, it will need to be blended to create a creamy consistency.

Here are the ingredients you’ll need to make Instant Pot Tomato Soup

  • 1 – 28 ounce can of crushed tomatoes 
  • 4 cups of broth, chicken or vegetable
  • 2 carrot sticks, diced 
  • 2 tablespoons of vegetable oil 
  • 2 teaspoons of Italian seasoning 
  • 1/2 teaspoon of salt 
  • 1/2 teaspoon of black pepper 
  • 2 tablespoons of garlic, minced
  • 1 onion, diced
  • basil (optional)
  • cheese (optional)
  • croutons (optional)
Instant Pot Tomato Soup

The Full Recipe

Yield: 6 servings

Instant Pot Tomato Soup

Instant Pot Tomato Soup
Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 10 minutes
Total Time 35 minutes

Ingredients

  • 1 - 28 ounce can of crushed tomatoes 
  • 4 cups of broth, chicken or vegetable
  • 2 carrot sticks, diced 
  • 2 tablespoons of vegetable oil 
  • 2 teaspoons of Italian seasoning 
  • 1/2 teaspoon of salt 
  • 1/2 teaspoon of black pepper 
  • 2 tablespoons of garlic, minced
  • 1 onion, diced
  • basil (optional)
  • cheese (optional)
  • croutons (optional)

Instructions

INGREDIENTS -

STEP 1 -

Set instant pot to sauté and add 1 tablespoon of oil. Heat for approximately 4 hours, until oil is hot. Then sauté carrots and onion until the onion is translucent.

STEP 2 -

Add the minced garlic and sauté for another 2 minutes.

STEP 3 -

Add tomatoes, broth, 1 tablespoon of oil, and seasonings. Close the Instant Pot lid and set pressure to 'sealed'.

STEP 4 -

Pressure cook on high for 15 minutes. Then let naturally release for 10 minutes.

STEP 5 -

Pour the soup into a food processor and blend for 30 seconds.

If you don't have a food processor or Vitamix, use an immersion blender to mix.

STEP 6 -

Serve with basil, cheese, and/or croutons!

ENJOY!

© Rachel

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