The traditional tomato soup in Instant Pot will never lose its charm. It is a dish that you can cook at any time, but especially on fasting days or when you feel the need for something light and delicious at the same time.
Tomato soup is one of the simplest and tastiest recipes. It can be prepared at any time of the year, but especially in the high season of tomatoes. Thank God nature has blessed us with all kinds of succulent tomatoes. Some are round, some are elongated. Some are large, fleshy, and wrinkled. Despite the different shapes and colors, all tomatoes are incredibly fragrant, sweet, and succulent. Nothing compares to a garden tomato, left to ripen in full sun and reach maturity on the plant. Although we’re far from the tomato season, I felt a tremendous craving for a comfy, full-body soup made easily in Instant pot. I replaced fresh tomatoes with canned and dried ones and devoured it as soon as it was ready.
Moreover, if today is one of those days when you’re out of ideas and don’t know what to cook quickly, without going on a spending spree, the instant pot tomato soup is a real savior. It is an ideal choice when you want to get a delicious and healthy dish. Also, you will not be wasting much time in the kitchen. The good news is that you can prepare the soup ahead of time and serve it even 2 days after, if, of course, stored in an airtight container.
While the instant pot will be cooking your soup, you can browse through other delicious Instant Pot recipes on our blog. Check out the Zuppa Toscana, the steamed cabbage, or the pork chops with mushroom gravy. You will find below the best tomato soup recipe made in an instant pot that I strongly recommend you try at home.
Ingredients for instant pot tomato soup
The tomato soup recipe is extremely simple, but the final taste is delicious. Tomato soup is nutritious and ideal for serving at any time of the day. To prepare this quick recipe you need to gather the following list of ingredients:
- Canned tomatoes. Choose high-quality tomatoes as these are the ones to establish the taste of your dish.
- Dried tomatoes. You can use both sun-dried tomatoes in olive oil or vacuum-sealed ones.
- Carrots. One large carrot or two smaller carrots are enough to complete the color ad the taste of the soup.
- Onion. My vote goes to the shallots, however, you can use both red or yellow onions for the soup.
- Olive oil, of course, to smoothen our texture and to add that delicious earthy note.
- Spices. For this recipe, I used smoked paprika, dried oregano, granulated garlic, and one tbsp of sugar to balance the sour taste.
- Mozzarella is optional. I just love how it melts and complements the strong tomato taste of the soup.
Most probably you have all of these ingredients somewhere hidden in the kitchen drawers and cabinets. If you don’t have an instant pot yet, don’t worry, you can prepare this easy tomato soup recipe in a regular soup pan. Let’s get to the real deal.
How to cook instant pot tomato soup?
Turn on your instant pot, select the “pressure cooking” program and choose the “soup” option. Next, select the low heat in order not to burn the ingredients and increase the cooking time from 20 minutes to 30 minutes. We’ll be cooking it on low heat to ensure a smooth and flavorful soup.
While the pot is preheating, peel and finely chop the onion. Pour 3-4 tablespoons of olive oil into the pot and add the chopped onion. While the onion is sauteing, peel and dice the carrots. You may as well grate the carrots, go with the method you like most.
Now add the carrots to the onion and mix. Seal the pot with the lid and let the vegetables cook for about 5-7 minutes. While the veggies are simmering in hot oil, open up 2 cans of tomatoes. Choose the unpeeled tomatoes or the chopped and unpeeled tomatoes. You don’t want tomato skin in your soup, that’s not sexy:)
Now release the steam and open the lid, add the canned tomatoes into the pot, and season up with the spices: granulated garlic, smoked paprika, oregano, and salt. Leave the sugar to the end. Mix well and seal the instant pot with the lid and let it simmer for the remaining time.
When the pot beeps and lets you know the cooking time expired, release the steam and open the lid. Transfer the soup to a large bowl and use a hand blender to smoothen out the texture. At this point, you can taste the soup and add the sugar if necessary. Also, taste for salt, and if you feel like it needs some more – add some more. The soup is ready to be served, just sprinkle some freshly chopped parsley and enjoy!
How to serve the instant pot tomato soup?
Serve this deliciousness in a deep bowl. I like to add a piece of gorgonzola to the bottom of the bowl then pour over it the tomato soup. Let it stay for about 2 minutes for the cheese to soften, then spoon it with some cheese… heavenly delicious. Also, if blue cheeses are not on your list of preferences, dip in some pieces of soft mozzarella. I guarantee that the melted mozzarella in combination with the sour taste of the soup will blow you away.
However, if you like it vegan, go ahead and throw in a few croutons and let them soak in the soup until they become soft and filled with the best of this delicious instant pot tomato soup.
Instant Pot Tomato Soup Recipe
- instant pot
- Electric hand blender
- 2 cans tomatoes peeled
- 2 small carrots or 1 big
- 1 medium onion
- 1 cup sun-dried tomatoes
- 3 tbsp olive oil
- 1 tsp granulated garlic
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tbsp sugar if too sour
- 1 cup croutons optional for serving
- Turn on your instant pot, select the "pressure cooking" program and choose the "soup" option
- Select the low heat and press on the "start" button to preheat the pot
- Add 3 tbsp of olive oil to the pot
- Peel and chop one onion, add it to sautee
- Peel and chop the carrot, sautee it for about 7 minutes
- Add the canned tomatoes, season with the spices, and mix. Do not add the sugar, save it till the last
- Seal with lid and let simmer till it beeps
- Transfer the tomato soup to a bowl and blend using a hand blender. Add sugar if too sour and adjust the salt
- Serve with pleasure with some croutons, mozzarella or gorgonzola