Instant Pot Tomato Soup

Make a comforting tomato soup in an Instant Pot using fresh roma tomatoes.

Course Dinner

Cuisine American

Keyword instant pot tomato soup, tomato soup instant pot, tomato soup with fresh tomatoes

Prep Time 15

Cook Time 30

Servings servings

Calories 128kcal

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!

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.