Instant Pot Tomato Soup is a quick and easy way of cooking this classic comfort food. Filled with garden-fresh tomatoes and simple herbs, it’s the best lunch or dinner to enjoy throughout the end of summer and fall.

As a gardener, making tomato soup is how I transition between summer and fall. When the tomato plants are booming, I know it’s time to make this Instant Pot Tomato Soup recipe. It’s the best way to showcase their delicious flavors before they’re done for the season.

two bowls of tomato soup with spoons and toast. Fresh tomatoes and basil displayed

Every spoonful of this comforting vegetarian soup is filled with fresh tomatoes, onions, garlic, basil, oregano, and vegetable broth. It’s naturally gluten free, easy to modify, and finished with coconut milk to make it extra creamy. The best part is the Instant Pot does most of the work and cooks the soup in a fraction of the time!

Are you looking for even more Instant Pot soups to try? Then you’ll love this Healing Chicken Soup, Minestrone Soup, and Tomato Gnocchi Soup.

fresh garden tomatoes in a wooden tray. Onion, garlic and basil on the table
fresh tomatoes from the garden in a wooden box

Ingredient notes

A handful of fresh vegetables and Italian herbs fill this soup with decadence. These are the ingredients you need:

  • Tomatoes – I used homegrown Roma and Costolo Fiorentino tomatoes for this recipe. Meaty varieties are always best when you’re making homemade tomato soup or tomato sauce because of their sweet and earthy notes. Regardless, try to choose garden-fresh and/or organic tomatoes to help the soup taste as fresh as possible.
  • Oil and butter – The fat in both olive oil and melted unsalted butter brings richness and depth to the soup.
  • White onion and garlic – This aromatic pair is necessary for a deep and savory baseline of flavor.
  • Herbs – Like dried oregano and fresh basil.
  • Vegetable broth – Chicken broth also works if you don’t need the soup to be vegetarian.
  • Coconut milk – This is optional but makes the tomato soup much creamier. Heavy cream works too!
  • Parmesan cheese – Optional, but recommended.
tomato chunks on a cutting board with a basil. A chef's knife and cherry tomatoes around

How to make tomato soup in the Instant Pot

Making tomato soup with fresh tomatoes has never been easier. Once you finish chopping the ingredients, you can sit back and let the Instant Pot take care of the rest: 

Step 1: Turn Saute mode on the Instant Pot and add the oil and butter. 

Step 2: Saute the onion in the pot before adding the garlic, oregano, and basil. Season with salt and pepper and cook until the garlic and herbs are fragrant. Finish by adding the tomatoes and vegetable broth.

Step 3: Turn off Saute mode, then secure the lid and make sure the pressure valve is locked. Cook on high pressure, then let the pressure natural release. Quick release the remaining pressure. 

Step 4: Use a blender to pulse the soup until smooth. Pour it back into the pot and add the coconut milk to make it creamy. Turn on Saute mode again to warm up the soup, then serve.

Stovetop instructions

This recipe is easy to adapt for the stovetop if you don’t have an Instant Pot:

Step 1: Heat the oil and butter over medium heat in a large soup pot. Saute the onion in the pot before adding the garlic, spices, and seasonings. Cook until fragrant. Now you can stir in the tomatoes and broth. 

Step 2: Bring the mixture up to a gentle simmer and cook for 30 to 35 minutes. Blend the soup until smooth, then stir in the coconut milk until thoroughly combined.

tomato chunks in the instant pot

Variations

This recipe is already naturally gluten free and vegetarian, however, there are plenty of other customizations you can make:

  • Paleo and Whole30 tomato soup – Replace the unsalted butter with ghee. Also, make sure your coconut milk doesn’t contain any off-plan ingredients. 
  • Dairy free and vegan tomato soup – Replace the unsalted butter with your favorite non-dairy butter substitute and omit the parmesan cheese.
  • Low carb Instant Pot tomato soup – Use heavy cream instead of coconut milk for a high fat, low carb variation.

Serving suggestions

A big bowl of tomato soup calls for a gourmet grilled cheese sandwich. Alternatively, you can keep it simple and dip a few slices of artisan bread in the soup or top the bowl with homemade croutons and shredded parmesan.

two bowls of tomato soup with spoons and toast. Fresh tomatoes and basil displayed

Frequently asked questions

Do I need to peel tomatoes for soup?
There’s no need to peel the tomatoes. Between the high-pressure cooking and blending, the peels are fully incorporated into the soup when it’s finished.

Should I remove tomato seeds for soup?
Since the seeds don’t affect the flavor and removing them is a hassle, I left them in. There are no visible signs of seeds by the time it’s finished blending.

How long does it take to make tomato soup in the Instant Pot?
The soup cooks on high pressure for 12 minutes and it takes 10 to 15 minutes for the pot to preheat. Once the timer stops, the pressure will release naturally for 10 minutes.

Storing

To store: This recipe yields a big batch! If you have leftovers, let them cool completely, then store them in an airtight container for 3 to 4 days. 
To freeze: Let the soup cool before pouring it into an airtight freezer-safe container. Keep it in the freezer for up to 5 months and let it thaw in the fridge before reheating.

bowl of tomato soup with basil, served in a large bowl. A spoon and toast on a plate

Looking for more ways to use homegrown tomatoes?

gluten-free tomato soup in a white bowl
5 from 8 votes

Instant Pot Tomato Soup

by Silvia Dunnirvine
This Instant Pot Tomato Soup is quick and easy, bursting with fresh vegetables, and the perfect way to use up extra tomatoes. Sit back and let the Instant Pot do most of the work. In the end, you’re left with a creamy comfort food that pairs perfectly with a grilled cheese!
Prep: 10 minutes
Cook: 20 minutes
NPR: 10 minutes
Total: 40 minutes
Servings: 8 servings

Equipment

  • Instant pot
  • Blender or Immersion Blender

Ingredients 

  • 2 tbsp olive oil
  • 2 tbsp unsalted butter, ghee for DF and Whole30
  • 1 cup white onion, chopped
  • 5 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1/2 cup basil
  • salt + pepper, to taste
  • 8 cups tomatoes, chunks
  • 4 cups vegetable broth
  • 3/4 cup Unsweetened coconut milk (optional but recommended)
  • 1/4 cup parmesan cheese (Omit for DF, Whole30)

Instructions 

  • Turn the instant pot on sauté mode. Add oil and butter or ghee as you dairy-free option and sauté until melted (2 min)
  • Add in onion and sauté until translucent (3 min)
  • Add garlic, oregano, season with salt and pepper, add basil leaves and sauté (2 min)
  • Add in tomatoes and vegetable broth.
  • Cancel sauté mode, turn venting knob to lock position and cook on high pressure (HP) for 12 minutes. When done, allow for 10 mins of natural pressure release (NPR), then release remaining pressure if any left.
  • At this point you can either use an immersion blender or pour into a regular blender and pulse until there are no chunks left.
  • Turn instant pot on sauté mode once more. Add in the coconut milk for creaminess and if dairy isn't a concern, add in the parmesan cheese for extra flavor. Stir, cook for up to 5 mins and serve.

Notes

  • Paleo and Whole30 tomato soup – Replace the unsalted butter with ghee. Also, make sure your coconut milk doesn’t contain any off-plan ingredients. 
  • Dairy free and vegan tomato soup – Replace the unsalted butter with your favorite non-dairy butter substitute and omit the parmesan cheese.
  • Low carb Instant Pot tomato soup – Use heavy cream instead of coconut milk for a high fat, low carb variation.

Nutrition

Calories: 225kcal | Carbohydrates: 13g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 678mg | Potassium: 461mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1927IU | Vitamin C: 23mg | Calcium: 99mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Keyword: Instant Pot, Soup, Tomato Soup
Course: Soup
Cuisine: American
Like this? Leave a comment below!
A big bowl of tomato soup sitting on a  plate. A silver spoon and half sandwich. Fresh tomatoes and basil on the table.
Two bowls of tomato soup sitting on a plate served with a grilled cheese sandwich. Fresh tomatoes and basil on the table.

Hi! I’m Silvia.

My goal is to make cooking simple and enjoyable.

Garden in the Kitchen is full of easy and balanced recipes for busy families. Classics get a healthier twist with additions of veggies or alternative ingredients.

I hope my recipes will inspire you to cook more home meals and above all have fun in the kitchen!

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