Easy Instant Pot Tomato Soup
Instant Pot Tomato Soup is the soup I crave on nights I want soup with a sandwich (great with grilled cheese or garlic knots!). It’s super easy and can be made anytime of the year because it uses canned tomatoes.
This recipe is adapted from my Slow Cooker Tomato Soup recipe which I changed up a little to make it work in the Instant Pot. I also changed the method and ingredients slightly so if you notice the nutritional info is different, that is why.
One of my secrets to making super flavorful soup is the addition of cheese. I highly recommend using Pecorino Romano, I’ve tried this with other brands and the flavor just doesn’t compare.
Why You’ll Love This Tomato Basil Soup
Here are a few reasons I love this Instant Pot tomato soup recipe.
- Ready in under an hour. One reason I love using the Instant Pot to make tomato soup is that it reduces the cook time significantly, to under an hour in this case!
- Versatile. Enjoy this soup as the main entree, as an appetizer, or as a side to your favorite grilled cheese sandwich. It goes with almost everything!
- Great for meal prep. This soup freezes well, which is great for meal prep if you want to make a few dishes ahead for the month.
What You’ll Need
This Instant Pot tomato soup recipe is made with basic ingredients, like canned tomatoes, broth, milk, and a few veggies. See the recipe card below for measurements.
- Olive oil & unsalted butter – For sauteing the veggies.
- Veggies – Celery, carrots, and onions add extra flavor and nutrients to the Instant Pot tomato soup.
- Flour – You can use all-purpose or gluten-free flour, depending on your needs.
- Broth – You can use chicken broth or vegetable broth but make sure it’s low sodium.
- Milk – I used 2% milk to help cut the acidity of the soup and add some creaminess.
- Canned tomatoes – I recommend San Marzano whole plum tomatoes, with juice.
- Herbs – Fresh thyme, basil, and bay leaves help season the soup.
- Cheese rind – I like to add a parmesan or Romano cheese rind to my soups for extra flavor.
- Pecorino Romano cheese – Optional but recommend.
- Salt and pepper – To taste.
How to Make Instant Pot Tomato Soup
Using the Instant Pot turns homemade tomato soup into a quick and easy weeknight dinner.
- Cook the veggies. Press the saute button then add the oil and butter. Cook for celery, carrots, and onions for 5 to 6 minutes, until tender.
- Add the other ingredients. Stir in the flour and cook for 1-2 minutes. Add the broth, milk, and juice of the tomatoes. Roughly crush the tomatoes then add to the pot, along with the herbs and parmesan rind.
- Cook. Cover and cook on high pressure for 30 minutes. Quick or natural release, remove the rind and herbs, and blend using an immersion blender.
- Season. Add 1/3 cup grated Pecorino, salt, and pepper to taste. Ladle into bowls and enjoy!
I like to top my Instant Pot tomato soup with some additional grated cheese and a bit of basil just before serving.
Of course, the classic way to serve tomato soup is with a yummy grilled cheese sandwich. But there are so many other options too! You can also serve it with a turkey club, BLT, grilled chicken sandwich, steak and cheese sandwich, or any other favorite sandwich. It’s also amazing with this grilled chicken panini.
How to Store & Reheat Leftovers
- Fridge. Store leftover tomato basil soup in an airtight container in the fridge for up to 4 days.
- Freezer. Allow the soup to cool completely then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge.
- Reheat. The best way to reheat this Instant Pot tomato soup is to slowly reheat it on the stovetop. If you reheat it too quickly, the milk can curdle so medium-low heat is best.
More Instant Pot Soup Recipes
- Instant Pot Chicken Noodle Soup
- Short Rib Soup
- Sweet Potato Soup with Sausage
- Chunky Beef, Cabbage, and Tomato Soup
Instant Pot Tomato Soup
- 2 teaspoons olive oil
- 1 tablespoon unsalted butter
- 1 cup finely diced celery
- 1 cup finely diced carrots
- 1 cup finely diced onions
- 2 tablespoons all purpose or gluten-free flour
- 3 1/2 cups reduced sodium chicken broth, or vegetable for vegetarians
- 1 3/4 cups reduced fat, 2% milk
- 28 oz can San Marzano whole plum tomatoes, with juice
- 1 sprig fresh thyme
- 1/4 cup fresh basil, chopped
- 2 bay leaves
- Parmesan or Romano cheese rind, optional
- 1/3 cup grated Pecorino Romano cheese
- 3/4 teaspoon kosher salt, or more to taste
- fresh black pepper, to taste
- Use the saute button on the Instant Pot, then add the oil and butter, when melted add the celery, carrots and onions; cook 5 to 6 minutes, or until tender.
- Add the flour, stir and cook 1 to 2 minutes. Add the broth, milk, and pour the juice of the tomatoes into the Instant Pot, then roughly crush the tomatoes with your hands; add to the pot. Add the thyme, basil, and bay leaves and parmesan rind if using.
- Cover and cook high pressure 30 minutes. Quick or natural release, remove the cheese rind and herbs then blend the soup using an immersion blender until smooth (or you can carefully do this in small batches in the blender).
- Add the 1/3 cup grated Pecorino cheese, salt and pepper, adjusting to taste.
- To serve, ladle into bowls, top each with basil and 1 teaspoon parmesan.