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.

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.
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.
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.
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.
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.
Looking for more ways to use homegrown tomatoes?
Instant Pot Tomato Soup
Equipment
- Instant pot
- Blender or Immersion Blender
Ingredients
- 2 tablespoon olive oil
- 2 tablespoon unsalted butter, ghee for DF and Whole30
- 1 cup white onion, chopped
- 5 cloves garlic, minced
- 1 tablespoon dried oregano
- ½ cup basil
- salt + pepper, to taste
- 8 cups tomatoes, chunks
- 4 cups vegetable broth
- ¾ cup Unsweetened coconut milk (optional but recommended)
- ¼ 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.
Olivia says
This looks amazing and the photos are stunning 😘😘
Silvia Ribas says
Thank you Olivia!
Kathy Rogers says
Soooo good!!
Silvia Ribas says
Awesome, I am glad!
Lindsay says
Do you peel the skin off the tomatoes?
Silvia Ribas says
No I don't. I get into this (skin and seeds) in the post 🙂
Kevin says
Can you make this in a pressure cooker also?? Thank you
Silvia Ribas says
Yes, the recipe is for a pressure cooker. It works great!
Suzanne says
This looks so good! I bet the taste difference is unimaginable when using garden tomaotes instead!
Silvia Ribas says
Yes, yes yes!! like day and night 🙂
Vanessa says
Thanks for sharing! Does it keep long?
Silvia Ribas says
You're welcome! I keep some in the fridge for up to 5 days and freeze the rest. Best to be used within 3 months from freezer
Lynnette B. says
What’s the best type of coconut milk to use? Any suggestions?
Silvia Ribas says
I have used both the carton and canned coconut milk and I think they are both great. The canned milk is thicker and creamier, so depending on the consistency that you are looking for, you can decide if you want the thinner carton milk or creamier canned version.
Melissa says
Can you can it?
Silvia Ribas says
You mean as a storage method? I have tried it but if you are just storing in a can I can't see why not. Only issue is with being able to have a tight cover, air tight to maintain the soup fresh longer. I personally use glass jars.
Chris S. says
Very tasty-i used mostly fresh tomatoes from my garden but didn’t have enough so added a can of crushed tomatoes. Hubby pronounced it ‘really good’!
Silvia Ribas says
Awesome!! Thanks guys for your feedback, I am so glad you enjoyed my recipe 🙂
Taylor says
Do you use fresh or dried basil in this recipe?
Silvia Ribas says
Yes, preferably!
Lynne says
Is it possible to can this soup using a water bath for use later? If a water bath can be used, how long should it be?
Silvia Ribas says
Hi Lynne, I am sorry but I have no experience with canning. I have frozen this soup but that's about all I have tried as in storing this soup long term. Hope this helps!
Stephanie Rine says
I have garden tomatoes that are frozen. How much extra time should I add using frozen tomatoes?
Silvia Ribas says
Cook for 12 minutes to be safe and if possible do NPR all the way or for at least 10-15 minutes of NPR.
Mary-Lynne says
If I use dried basil, how much would be equivalent?
Kat says
I don't have coconut milk, but I have coconut cream--can I use a splash of that? 🙂 I have zero experience with coconut milk/cream/water! 😀
Silvia Ribas says
a splash of coconut cream will do, if too thick add a couple tbsp of water to water it down 🙂
Mary Denor says
This is so good. I used evaporated milk instead of coconut mill, added some garlic power and basic grated parm at the end before sautéing. I used fresh beef steal tomatoes from my garden. Sooooo good. Thank you! I believe it's fairly keto as well, not strict keto of course.
sarah Fargey says
If tomatoes are frozen do you cool in pot from frozen or wait till their thawed out
Silvia Ribas says
you can cook from frozen!
Misty C. Eaton says
what is DF and whole30?
Silvia Ribas says
DF stands for dairy-free and Whole30 is actually a diet program where you eat certain food (or rather avoid certain foods) for 30 days. Hope this helps!
Shannon says
Thank you, Great recipe!
You should join this Instant Pot Tips & Recipes Facebook group. I got a lot of new ideas and recipes. highly recommended! Here is a link to the group - https://www.facebook.com/groups/434020724110015/
Silvia Ribas says
Thank you Shannon, I have asked to join!
Miriam says
Hi- If I’m planning to freeze it, would you add the coconut milk before freezing or when serving/ defrosted? I’ve never frozen coconut milk in a soup recipe. Thanks!
Silvia Ribas says
Good question; the answer is no. Freeze the tomato soup as is and when you are ready to eat add a splash to milk or cream to your bowl. Hope you'll love it!