Instant Pot Tomato Soup

5 from 13 votes

This Instant Pot Tomato Soup turns fresh garden tomatoes, onion, garlic and herbs into a smooth, creamy homemade soup with very little hands-on cooking. Finish it with coconut milk or cream and serve with grilled cheese for the ultimate late-summer-to-fall comfort food.

Prep Time10

Cook Time15

NPR15

Total Time40

Course: Soup

Cuisine: American

Keyword: homemade tomato soup, instant pot tomato soup, pressure cooker tomato soup, Tomato Soup

Servings: servings

Author: Silvia Dunnirvine

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

Sauté the aromatics: Set the Instant Pot to Sauté mode. Add the olive oil and butter. Once the butter has melted, add the onion and cook for about 4-5 minutes, until softened and translucent. Add the garlic, oregano, fresh basil, salt and black pepper and sauté for another 2 minutes, until fragrant.
Add tomatoes and broth: Add the chopped fresh tomatoes and vegetable broth. Stir to combine, scraping the bottom of the pot to make sure nothing is stuck.
Pressure cook: Cancel Sauté mode and secure the lid. Set the valve to Sealing and cook on High Pressure for 15 minutes.
Release the pressure: When the cooking cycle is complete, allow the pressure to naturally release for 10-15 minutes, then carefully release any remaining pressure before opening the lid.
Blend the soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup to a stand blender and blend in batches.
Finish the soup: Turn Sauté mode back on and stir in the coconut milk and Parmesan, if using. Cook for up to 5 minutes, stirring occasionally, until warmed through and creamy. Taste and adjust the salt and pepper as needed.
Serve: Ladle the hot tomato soup into bowls and garnish with fresh basil, Parmesan, homemade croutons or a drizzle of olive oil, if desired. Serve warm.

Notes

Storing and Freezing Tomato Soup

Allow leftover tomato soup to cool, then transfer it to an airtight container and refrigerate for 3–4 days.

The soup also freezes well. Transfer the cooled soup to a freezer-safe airtight container, leaving a little room for expansion, and freeze for up to 5 months. Thaw overnight in the refrigerator before reheating.

If you know you're making the soup specifically for the freezer, you can also freeze it before adding the coconut milk or cream and stir your creamy ingredient in after reheating.

Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally, or use the microwave.

Nutrition