Use fresh tomatoes to make a delicious Instant Pot Tomato Soup. Serve with fresh cream and croutons or a grilled cheese. You can also make this on the stovetop or in the slow cooker! Head to the notes section of the recipe card for those instructions.
Quick
Instant Pot fast
You’ll Learn: Smart ways to use peak-season tomatoes
Worth It: It builds a freezer stash for stress-free meals later
Bonus: Easy to make dairy-free
Use fresh roma tomatoes to make a delicious tomato soup
There is always one point in the summer when gardens and farmers markets are simply exploding with tomatoes. During this time I’m always looking for different ways to use these tomatoes and save them for the winter months.
Make this quick and easy instant pot tomato soup when the tomatoes are ripe and enjoy it as comfort food during the chill fall and winter months. I like to make a big batch of this soup and then save it for the winter.
Ingredients You’ll Need
- Whole fresh tomatoes
- Olive oil
- Garlic and yellow onion
- White balsamic vinegar
- Salt, pepper, dried basil, and dried oregano
- Vegetable broth or stock
- Tomato paste
- Heavy cream
Ingredient Substitutions
While I recommend using fresh tomatoes for this recipe, you could substitute canned tomatoes for a quicker dish. Two cups of fresh tomatoes equal about one 14.5-ounce can of tomatoes.
While I love the taste of some fresh basil, you can also use dried basil if that is what you have on hand. Both work well in this soup.
Feel free to use chicken broth or beef broth in place of the vegetable broth. I think using the chicken or beef broth gives it a deeper, richer flavor.
You can add extra veggies to this soup by adding chopped carrots or diced red bell peppers in at the same time as the chopped tomatoes. They will cook down and get soft and then you can puree them into the soup.
Can i make this dairy free?
Yes! You can make this instant pot tomato soup dairy free and vegan by completely omitting the heavy cream.
You can replace the heavy cream with coconut milk, coconut cream or cashew cream. Try out my homemade cashew sour cream recipe as a substitute to add creaminess and tang to this soup.
What should I use to puree the soup?
For the ultimate creamy tomato soup use an immersion blender or standard blender. The immersion blender is easier to use and easier to clean up.
You can use a food processor to blend this soup, but check to make sure your food processor can handle hot liquids.
How to make Instant pot tomato soup
Step 1: Saute garlic, onion and seasonings
To begin, smash garlic cloves and dice yellow onion. Cut roma tomatoes into sixths or quarters depending on the size of the tomato.
Turn your instant pot on to saute and allow it to warm up for a few minutes. Pour in olive oil, smashed garlic cloves, and yellow onion. Allow them to saute until soft and fragrant then mix in the salt, pepper, dried oregano and dried basil.
Step 2: mix in other ingredients and pressure cook
Next, pour vinegar into the instant pot and toss to deglaze the bottom of the pan. Pour in the vegetable broth, tomato paste, and cut tomatoes and give it all a gentle stir.
Then, close the top to the instant pot and set the vent to sealing. Cook on manual/high pressure for 14 minutes.
Step 3: Blend soup and serve
Allow the instant pot to come to pressure and cook for 14 minutes. When the instant pot beeps, release the pressure at the vent and remove the lid.
Then, stir in the heavy cream. Blend the soup by sticking an immersion blender directly into the instant pot or blend in batches in a standard belnder.
Serve with heavy cream or creme fraiche, fresh cracked pepper, salt, sourdough croutons and fresh basil.
Can I make this soup on the stovetop?
Yes!! If you do not have an instant pot or pressure cooker you can definitely make these homemade tomato soup on your stove. Just follow the instructions above for sautéing the ingredients.
Then, instead of pressure cooking the soup, bring the soup to a boil, then reduce to a simmer and simmer covered for 1 hour. Mix in the cream and blend with an immersion blender.
Can I make this Soup In a slow cooker?
Yes! Saute the onions and garlic in a pan on the stovetop, season and deglaze the pan with the vinegar scraping the pan to get all of the flavor. Pour all of that into the slow cooker followed by the tomato paste, broth and tomatoes. Set slow cooker on low and cook for 4-6 hours on low. Pour in heavy cream and blend directly in slow cooker with an immersion blender and serve.
Storage, freezing and reheating
Once prepared, allow the soup to cool completely. If storing in the fridge, transfer to an airtight container and store in the fridge for up to 5 days. Reheat over medium low heat in a sauce pan on the stove top.
If you want to freeze this soup, I recommend using souper cubes. Freeze the soup into cubes and then transfer to an airtight container. Store in the freezer for up to 6 months.
Defrost and reheat the soup on the stove top. Stir in extra cream to revive the soup after freezing!
Check out these other vegetarian Soup Recipes!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Instant Pot Tomato Soup
Ingredients
- 5 cloves of garlic
- 1/2 of a large yellow onion
- 4 lb fresh tomatoes – I like to use Roma or plum tomatoes
- 2 tbsp olive oil
- 2 tsp salt
- 1/2 tsp black pepper
- 2 tsp dried basil
- 1 tsp dried oregano
- 1 tbsp white wine vinegar
- 1/3 cup tomato paste
- 1 quart vegetable broth
- 1/3 cup heavy cream
Instructions
- Smash and peel garlic cloves. Dice yellow onion into a large dice. Cut tomatoes into sixths or quarters depending on size.
- Turn instant pot on to saute and allow it to warm up** Stovetop and slow cooker instructions in notes** Pour in the olive oil, smashed garlic cloves and onion and saute them until soft and frangrant – about 3-4 minutes. Pour in the salt, pepper, dried basil, and dried oregano and saute again.
- Pour in the white wine vinegar and allow it to deglaze the bottom of the pan. Pour in the tomato paste, vegetable broth and chopped tomatoes. Turn off saute on the instant pot.
- Give the soup a gentle stir and close the lid. Set the nozzle to sealing on the top. Set the instant pot to manual / high pressure for 14 minutes. Allow the instant pot to come to pressure and cook for 14 minutes.
- When the instant pot beeps, manually release the pressure with the nozzle on top. Pour in the heavy cream and stir gently. Place the immersion blender into the instant pot and blend until smooth and creamy. If you don’t have an immersion blender you can use a standard blender and blend in batches.
- Serve with heavy cream or creme fraiche, salt, pepper, and fresh basil!
Recipe Notes
- Stovetop Instructions: Saute the onions and garlic in a pan on the stovetop in a large pot like a dutch oven, season and deglaze the pan with the vinegar scraping the pan to get all of the flavor. Add the tomato paste, vegetable broth and tomatoes to the pot. Bring the soup to a boil, then reduce to a simmer and simmer covered for 1 hour. Mix in the cream and blend with an immersion blender.
- Slow Cooker Instructions: Saute the onions and garlic in a pan on the stovetop, season and deglaze the pan with the vinegar scraping the pan to get all of the flavor. Pour all of that into the slow cooker followed by the tomato paste, broth and tomatoes. Set slow cooker on low and cook for 4-6 hours on low. Pour in heavy cream and blend directly in slow cooker with an immersion blender and serve.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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