This tomato soup is a real food crowd-pleaser at my house. It is budget-friendly simple food at its best, and you can make it in your Instant Pot.
Whether you’re feeding your kids a quick, healthy lunch or making a family-friendly meal to share with friends, this instant pot tomato soup recipe ticks all the boxes.
Instant Pot Tomato Soup Recipe
This creamy tomato soup recipe is:
- Gluten-free
- Quick (10 minutes of work total)
- Easy
- Instant Pot
- Budget-friendly
- Real food
- Family-friendly
- No weird ingredients!
- Dairy-free option
And if your kids have gone through Katie’s Kids Cook Real Food course, they can totally make this on their own!
Seasonal Soup Recipe
I like to make tomato soup all year round because it’s simple and comforting even during the warmer months. But of course, this recipe really shines during the fall, winter, and early spring, when the weather is still a little cold, and all you want for dinner is something warm.
I like to pair tomato soup with a grilled cheese sandwich made with my easiest sourdough bread ever or a quick, clean salad.
Easy Instant Pot Soup
To make easy Instant Pot tomato soup, you only need a few ingredients:
Canned tomatoes
I’ve made this with fresh tomatoes as well as canned ones. You probably want to peel fresh tomatoes first (although I usually don’t) and cook them for a few more minutes. Fire-roasted tomatoes taste great here, too, but they aren’t necessary to make a good pot of tomato soup.
Butter or oil
I prefer avocado oil to olive oil because avocado has a higher smoke point which is supposed to work better for sautéing.
Onion
Yellow onion is the least expensive where I live and it works great! I’ve used red in a pinch.
Broth
We usually make this soup with homemade chicken stock or vegetable stock. Keep in mind that when you use homemade broth, you will probably need to add more salt to the finished soup than you think you need to.
Heavy whipping cream
If you don’t have cream, try this substitute:
For 1 cup of heavy whipping cream, melt ¼ cup of butter and slowly whisk in ¾ cup of milk. This makes a great substitute for whipping cream in all kinds of cooking and baking recipes.
If you are dairy-free, try using coconut milk. It will make the soup taste a little like coconut, but if you are dairy-free you are probably used to that.
Alternatively, sauté three large, coarsely chopped carrots with the onions. Cook the soup for 4 minutes instead of 3, and blend the carrots in with the soup. The carrots add a sweet, creamy flavor to the dairy-free soup.
Quick Tomato Soup Recipe
To make easy Instant Pot tomato soup, you need to set your Instant Pot to the sauté setting. While it warms up, chop the onion then sauté it in the butter or oil. When the onion is translucent, stir in the tomatoes, broth, and oregano.
Put the lid on the Instant Pot and set it to cook on high pressure for 3 minutes. Mix your salad or make grilled cheese while you wait for it to cook.
After the pressure releases naturally (it should take about 10 minutes after it finishes cooking), remove the lid. Use a stick blender to blend the soup until it is smooth and creamy.
If you don’t have an immersion blender, blend the soup in batches in a countertop blender (only fill the blender halfway – hot liquids expand then explode and make a terrible mess. Ask me how I know). You can also leave the soup as is. Whatever works for you.
Stir in the cream, then add salt and pepper to taste. Garnish with shredded cheese and chopped green onions. Serve hot with salad or sandwiches.
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Kid-Friendly Instant Pot Dinner
Tomato soup is a classic kid-pleasing easy meal, and this recipe knocks it out of the park every time. Many of my friends and family who eat this soup actually prefer it to the canned tomato soup they grew up with. I call that a win!
If you need a recipe that’s easy to toss in the Instant Pot before you head out the door for soccer practice or another event and keeps well sitting on the warm setting until you get home, this is it!
Delicious Instant Pot Soup
I love a good, simple, plant-based vegetable soup. This easy, creamy budget-friendly tomato soup has been a staple at our house for years, and now you can make it in the Instant Pot in just a few minutes!
Where to Buy an Instant Pot
This is the 6-quart Instant Pot I started out with. After a few years, we added an 8-quart partly because I knew I would use two at the same time often enough, partly because it was the Prime Day sale, and also because I wanted more space for certain recipes. Both are a pretty basic model and you don’t need more bells and whistles than that!
If you’re deciding on size, most people say it’s better to get a deal on the 6-quart and just have 2 rather than go big, BUT if your family has 5 or more people or you really like to batch cook or do more than a pound of beans, the 8-quart may be the best choice. My full Instant Pot review and buying guide for features, size, and model.
If you’d like to shop directly at Instant Pot’s website instead of Amazon (or just compare prices), check them out here.
You can even get a carrying case to travel with it! See my review of the Instant Pot carrying case we have.
If you’re still on the fence about adding an Instant Pot to your kitchen appliance arsenal here are my Instant Pot pros and cons.
More Instant Pot Soup Recipes from Stephani:
- Vegetable Soup
- Vegan Lentil Turmeric Soup
- Bean Soup
- Hamburger Soup
- Ground Turkey and Potato Soup
- Convert any soup recipe to the Instant Pot
- Blended Green Soup – perfect for picky eaters!
Instant Pot Tomato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Description
This tomato soup is a real food crowd-pleaser at my house. It is budget-friendly simple food at its best, and you can make it in your Instant Pot.
Ingredients
- 2 Tbs. butter or oil
- 1 onion, chopped
- Four 14-oz cans of diced tomatoes (in glass jars, no BPA!) (in glass jars, no BPA!)
- 2 cups chicken or vegetable broth
- 2 cups heavy whipping cream
- 1 teaspoon oregano
- Salt (Use the code kitchenstewardship for 15% off of your first purchase), to taste
- Pepper, to taste
Instructions
- To make easy Instant Pot tomato soup, you need to set your Instant Pot to the sauté setting.
- While it warms up, chop the onion then sauté it in the butter or oil.
- When the onion is translucent, stir in the tomatoes, broth, and oregano.
- Put the lid on the Instant Pot and set it to cook on high pressure for 3 minutes. Mix your salad or make grilled cheese while you wait for it to cook.
- After the pressure releases naturally (should take about 10 minutes after it finishes cooking), remove the lid.
- Use a stick blender to blend the soup until it is smooth and creamy.
- If you don’t have an immersion blender, blend the soup in batches in a countertop blender (only fill the blender halfway – hot liquids expand then explode and make a terrible mess. Ask me how I know). You can also leave the soup as is! Whatever works for you.
- Stir in the cream, then add salt and pepper to taste.
- Garnish with shredded cheese and chopped green onions. Serve hot with salad or sandwiches.
Notes
If you don’t have cream, try this substitute: For 1 cup of heavy whipping cream, melt ¼ cup butter and slowly whisk in ¾ cup milk. This makes a great substitute for whipping cream in all kinds of cooking and baking recipes.
Dairy-Free Variation: If you are dairy-free, try using coconut milk. It will make the soup taste a little like coconut, but if you are dairy-free you are probably used to that. Alternatively, sauté three large, coarsely chopped carrots with the onions. Cook the soup for 4 minutes instead of 3, and blend the carrots in with the soup. The carrots add a sweet, creamy flavor to the dairy-free soup.
Nutrition
- Serving Size: 1.5 cups
- Calories: 167
- Sugar: 4g
- Sodium: 733mg
- Fat: 14g
- Saturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 49mg
What’s your favorite comfort soup?
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