Looking for a delicious and easy-to-make soup that utilizes canned tomatoes? Look no further than Instant Pot Tomato Soup! With the help of an Instant Pot, this recipe comes together quickly and effortlessly, resulting in a flavorful and comforting bowl of soup.
As much as I love fresh summer tomato soup, sometimes soup is just easier to make in the Instant Pot. This Instant Pot Tomato Soup is made using canned tomatoes for the ultimate hands-free soup.
If you're wary about using canned tomatoes instead of fresh tomatoes in homemade tomato soup, it's worth noting that canned tomatoes are processed at their peak freshness, making this soup a great option year-round.
I promise that in the middle of winter, tomato soup using canned tomatoes tastes better than tomato soup with fresh tomatoes!
I developed this recipe because I adore eating tomato soup with grilled cheese and crackers, but I don't always have a can of tomato soup on hand (plus, it's so much better homemade!). This soup is made entirely with pantry staples, which means you can keep the ingredients on hand for whenever you have a tomato soup craving.
Recipe features
- Flavors: While the flavor of tomatoes is front and center, this soup also has layers of garlic and onion along with dry basil for a punch of sweet herbiness.
- Super simple: All you need is 9 ingredients, most of which are pantry staples, to make Instant Pot Tomato Soup.
- Timing and quantity: Requires ony 15 minutes of active time and minimal prep. Instant Pot Tomato Soup makes about a quart and a half of soup (equal to 6 cups). Leftovers freeze well!
- Versatile: While this soup is vegetarian and vegan as-is, I include tips for making creamy tomato soup by adding either dairy or non-dairy milk. It's also easy to make this soup high-protein by adding in a can of great northern beans (more on that down below).
Ingredients
- Canned whole peeled tomatoes: Choose one 28-ounce can of whole tomatoes. I recommend Mutti and Muir Glen brands. While this recipe does work with an equal amount of crushed tomatoes in juices, I recommend whole tomatoes for the highest quality and flavor.
- Onion: I recommend sweet yellow onion for a touch of sweetness. Sweetness is important in tomato soup, because it cuts the acidity of tomatoes while also highlighting their natural sweetness. If sweet yellow onion isn't available, simply use a white or yellow onion.
- Garlic: I recommend fresh cloves of garlic for the strongest flavor. However, ½ teaspoon of garlic powder can be used in place of 3 cloves of garlic.
- Vegetable broth: I prefer using vegetable bouillon in place of vegetable broth because it is more flavorful and more cost-effective. Of course, an equal amount of broth (vegetable, chicken, etc.) can be used in place of the water and bouillon.
- Dry basil: To make this truly pantry and winter-friendly, I use dry basil. If you have fresh basil on hand, I highly recommend adding ¼ cup of chopped fresh basil at the end of cooking to preserve its flavor.
- Tomato paste: This further enhances the tomato flavors. I like to buy large cans of tomato paste and freeze leftovers so that I always have tomato paste on hand.
- Salt is very important in tomato soup because it enhances the tomato flavor. I use Diamond Crystal Kosher Salt. If using table salt, I recommend adjusting salt to taste.
- Sugar: Like salt, this acts as a flavor enhancer. It also cuts the acidity of the tomatoes. A little bit goes a long way, so start small and adjust only as needed.
How to make
All of my Instant Pot recipes are made in a 6 qt DUO60 Instant Pot.
Select "saute" on the Instant Pot. Drizzle with olive oil. Once the pot reads "hot" or the oil is shimmering, add in the diced onion and salt. Saute until the onions are golden and softened, about 6 to 8 minutes.
Add in the minced garlic. Cook an additional 2 to 3 minutes, until the garlic is golden and aromatic. Stir in the tomato paste to toast it for just 30 seconds. This enhances its flavor, but make sure to stir consistently to keep it from burning.
Deglaze the pot with a splash of vegetable broth. Stir to remove any stuck-on bits. This is an important step because it reduces the chance of the burn error occurring.
Add the remaining ingredients: whole tomatoes with juices, dry basil, sugar, and vegetable broth. Put the lid in place and set the vent to "sealing".
Cook on high pressure for 5 minutes. Allow the pressure to release naturally. This takes about 15 minutes. Remove the lid and transfer the soup to a blender or use an immersion blender to completely puree the soup.
Cooking tips and variations
- To make the soup even more nutritious, try adding additional vegetables. Saute red or orange bell pepper along with the onion, or added a jar of roasted red peppers. Sauteed carrot also blends easily into the soup with minimal impact on flavor.
- To make the soup creamier, you can add ½ cup of whole milk, heavy cream, unsweetened soy milk, or cashew cream at the end of the cooking process.
- Blend the soup with an immersion blender or regular blender. If using a blender, prevent steam build-up by venting the steam several times throughout the blending process.
- For a higher protein soup, add in a can of drained and rinsed great northern beans at the same time as the tomatoes. Not only does this add additional protein to the soup, it also creates a much creamier texture.
FAQ
I have not tested this recipe with fresh tomatoes, so I recommend sticking to canned whole or crushed tomatoes. I do have a stovetop roasted red pepper tomato soup that uses fresh tomatoes.
Tomatoes are very acidic and vary in quality by brand. If the soup is too acidic after pressure cooking, simply add 1 tablespoon of red wine vinegar or balsamic vinegar. This helps balance the acidity and brings out the sweetness in the tomatoes. Another option is to increase the amount of granulated sugar.
I use a 6-quart Instant Pot to cook all of my recipes. This tomato soup also works in a 3-quart Instant Pot and 8-quart Instant Pot. Doubling the recipe only works in a 6-quart or 8-quart Instant Pot.
Yes! To make this soup on the stovetop, saute the onion, garlic, and tomato paste on the stovetop, then add the remaining ingredients and simmer for at least 10 minutes, ideally up to an hour. Taste for seasonings and blend with an immersion blender or in a blender.
I rarely get the burn error with soups because they contain a high volume of liquid, but it is still possible. To avoid getting the burn error, always deglaze the pot with a splash of vegetable broth. This removes any stuck-on onion or garlic.
Leftover soup is best within 3 to 4 days. Keep refrigerated in a closed container. To freeze, let cool to room temperature before transferring to an airtight container. Freeze for up to 3 months. Let thaw overnight in the fridge before reheating on the stovetop or in the microwave.
Looking for more soup recipes?
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📖 Recipe
Instant Pot Tomato Soup (Canned Tomatoes)
- Instant Pot or other electric pressure cooker
- Immersion blender or regular blender
Ingredients
- 2 tablespoons extra virgin olive oil or other neutral oil
- 1 cup diced yellow onion ~1 small onion
- ¾ teaspoon Diamond Crystal kosher salt adjust to taste if using another salt
- 3 cloves garlic roughly chopped
- 2 tablespoons tomato paste
- ½ cup vegetable broth
- 28 ounce can whole peeled tomatoes I prefer Muir Glen or Mutti brands
- ½ teaspoon dry basil
- ¼ teaspoon granulated sugar
- ½ cup milk of choice (whole milk, unsweetened soy milk, cashew cream, etc.) optional
Instructions
- Select "saute" on the Instant Pot. Drizzle with olive oil. Once the pot reads "hot" or the oil is shimmering, add in the diced onion and salt. Saute until the onions are golden and softened, stirring occasionally, about 6 to 8 minutes.
- Add in the minced garlic. Cook an additional 2 to 3 minutes, until the garlic is golden and aromatic. Stir in the tomato paste to toast it for just 30 seconds, stirring continuously.
- Deglaze the pot with a splash of vegetable broth, stirring to remove any stuck-on bits. This is an important step because it reduces the chance of the burn error occurring.
- Add in the remaining vegetable broth, along with the whole tomatoes with their juices, dry basil, and sugar. Put the lid in place and set the vent to "sealing".
- Cook on high pressure for 5 minutes. When the timer is up, allow the pressure to release naturally. This takes about 15 minutes. Remove the lid and transfer the soup to a blender or use an immersion blender to completely puree the soup.
- Taste for seasonings. Optionally, stir in ½ cup milk of choice for a creamier soup.
Video
Notes
- I use a 6-quart Instant Pot to cook all of my recipes. This tomato soup also works in a 3-quart Instant Pot and 8-quart Instant Pot. Doubling the recipe only works in a 6-quart or 8-quart Instant Pot.
- Stovetop instructions: To make this soup on the stovetop, saute the onion and garlic on the stovetop, then add the remaining ingredients and simmer for at least 10 minutes. Taste for seasonings and blend with an immersion blender or in a blender.
- Leftovers and freezing: Leftover soup is best within 3 to 4 days. Keep refrigerated in a closed container. To freeze, let cool to room temperature before transferring to an airtight container. Freeze for up to 3 months. Let thaw overnight in the fridge before reheating on the stovetop or in the microwave.
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