This easy and quick instant pot tomato soup is perfect for a weeknight dinner or rainy night. It's made with a short list of ingredients including fresh basil and garlic, but packs a punch of flavor thanks to a couple of secret ingredients.
Tomato soup is a favorite of many and something I like to make when the weather turns cold or rainy. Thanks to the instant pot, you can now whip up an easy tomato basil soup with mostly pantry ingredients.
For more Instant Pot recipes try Instant Pot Cilantro Chicken and Rice.
- Onion - Any kind will work but I prefer yellow.
- Extra Virgin Olive Oil
- Fresh Garlic
- Canned, Diced Tomatoes - I highly recommend using at least one can of fire roasted diced tomatoes. It adds so much flavor!
- Fresh Tomato - Any type will do. Use one large tomato or 2 smaller Roma tomatoes (pictured here).
- Vegetable Broth or Stock - If you'd like to add protein to your soup, use a chicken stock or broth.
- Fresh Basil - If you can, use it!
- Kosher Salt
- Balsamic Vinegar - (Not pictured) Use to garnish the soup. This is optional but highly recommended.
See recipe card for specific amounts.
Press the "Saute" button on the Instant Pot. When the screen reads "hot" add the oil and onions and cook for 3-4 minutes, stirring frequently. Then add the minced garlic and cook for 1 more minute.
Press "cancel" on the Instant Pot then add the rest of the ingredients. Close the lid and turn the release knob to "sealing". Press "manual" and select 15 minutes. Walk away and let the Instant Pot do its job!
When the timer goes off on the Instant Pot you can let it naturally release if you have time or manually release the pressure. When the pressure is fully released, remove the lid.
If you own an immersion blender, carefully insert it into the soup in the Instant Pot and use it to puree the soup until smooth. Alternatively, carefully ladle soup into a blender and blend it in batches until smooth.
This step is optional as you can keep the soup chunky if you prefer.
Ladle soup into bowls then drizzle about ½ teaspoon of balsamic vinegar on top. This step is optional but I highly recommend it!
Variations & Substitutions
- Diced Tomatoes - I highly recommend you use at least one can of fire roasted diced tomatoes in this Instant Pot tomato soup. It adds great flavor. You can use all fire roasted (which I did in the pictures here) and it will have that great flavor as a strong note. It also causes black specks in the final soup, which you may or may not be OK with. If that is not your desired outcome, simply use unseasoned diced tomatoes.
- Fresh Tomatoes - Use any type you like and add more than the recipe calls for if you want to use up some tomatoes about to go bad. You can leave these out altogether if you don't have any.
- Fresh Basil - I highly recommend you use fresh basil but if you don't have any, replace it with 1-2 tablespoon of dried basil.
- Vegetable Stock - To up the protein content, use chicken stock or broth instead.
- Garlic - If you want soup with a rich garlic flavor, up the garlic cloves to 5+ or add a head of roasted garlic. Yum!
An Instant Pot is helpful for making this Instant Pot Tomato Soup because it allows you a shorter cook time but still deep flavor. If you don't have an Instant Pot, you can easily make this on the stovetop with a dutch oven or soup pot. Follow the same directions until you get to cooking on manual in the IP. Instead, bring the soup to a boil, then reduce heat to a simmer, cover, and cook for at least 30 minutes.
The other helpful piece of equipment is an hand immersion blender. This is the kind of equipment I don't use often, but when I need it, I'm so glad I have it. It makes blending soup so easy. If you don't have one or want one, you'll just carefully ladle the soup into a blender and puree in batches. You do need to take precautions when blending a hot liquid so here's a great article on how to safely blend hot liquids.
This Instant Pot Tomato Soup is perfect for meal prepping ahead or taking to someone sick who needs a comforting meal. To store it, let the soup cool to a warm, but not hot temperature first. Then pour into an air tight and leak proof container. It will keep in the fridge for about 5 days.
I have not frozen this soup but I think it could be frozen successfully.Print
Yes it is vegan when you use vegetable broth or stock.
You can increase the protein by using a chicken stock or broth or bone broth instead of vegetable stock. Note this will mean the recipe is no longer vegan.
Yes you can.
Yes, absolutely. This is a great way to use up fresh tomatoes about to go bad. If you use more than 2 regular size tomatoes, you may want to only use 2 cans of canned tomatoes.
Drizzling the top of your tomato basil soup with a splash of balsamic vinegar is a must-try in my opinion. It adds a bright pop of flavor that really enhances the basil and tomato. Just try it!