Instant Pot Tomato Soup

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I love how this Instant Pot Tomato Soup is creamy, flavorful, and perfectly spiced, yet light and wholesome with less than 75 calories per serving. It’s an easy, fuss-free recipe that’s completely ready in just 30 minutes, making it perfect for any time of year.

I’ve tried and loved so many variations of tomato soup, including my tomato soup with canned tomatoes but this instant pot tomato soup version is my favorite because it’s quick, healthy and totally comforting.

If you’re anything like me, you want a tomato soup that’s not just delicious but also creamy, nutritious, and easy to make. I’ve found that using the Instant Pot not only brings out deeper, richer flavors but also reduces cooking time, just like it does in my bold and smoky Instant Pot vegetarian chili recipe.

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🥘 Ingredients

My rich and comforting tomato soup comes together with just a handful of simple ingredients you can easily find at any grocery store.

Olive Oil: I use just a little olive oil to sauté the onions, keeping this recipe light while adding richness.

Red Onion & Spices: A mix of red onion, garlic, cumin, salt, and paprika gives this soup bold, well-rounded flavor. For extra heat, I sometimes add a pinch of cayenne or red pepper flakes!

Diced Tomatoes: I always go for unsalted, organic canned tomatoes, San Marzano are my favorite for their sweet, rich taste.

Vegetable Stock: I prefer low-sodium vegetable stock to keep the flavors balanced. If you’re not vegetarian, chicken stock is a great swap.

Whole Milk: Whole milk adds just the right amount of creaminess while keeping the soup light.

Substitutions

Oil: You can use avocado oil or butter if you prefer a different fat source.

Garlic Alternative: If you don’t have fresh garlic, garlic powder works in a pinch.

Diced Tomatoes Alternative: Fresh tomatoes are a great option when in season, or you can use crushed tomatoes for a smoother texture.

Stock: Low-sodium chicken stock is a great alternative if you’re not vegetarian.

Dairy-Free: Swap whole milk for coconut milk or oat milk to keep it dairy-free and vegan tomato soup.

🔪 How To Make

Making this healthy Instant Pot tomato soup is so easy! In just five simple steps and 30 minutes, you’ll have a warm, comforting soup that the whole family will love.

Saute Onions, Add Spices: I start by setting my Instant Pot to the sauté function over medium heat. I heat the oil, then add chopped red onion, ground cumin, salt, and hot smoked paprika, stirring as I let it sauté for about 8 minutes.

Deglaze: Next, I add 4 minced garlic cloves and let them sauté for another minute until fragrant. Then, I deglaze the pot by pouring in the vegetable broth and scraping up any browned bits with a spatula.

Add Rest Of The Ingredients: I pour in a can of diced tomatoes (undrained) and 1/2 cup of vegetable stock, adding more if I want a thinner consistency. Then, I set the Instant Pot to HIGH pressure for 15 minutes. Once it’s done, I let the pressure naturally release for 10 minutes, then do a quick release for any remaining pressure before pressing cancel.

Puree Mixture: I stir in 1/4 cup of whole milk to add a touch of creaminess. Then, I use an immersion blender right in the pot to blend the soup until it reaches my preferred consistency. If I want it extra smooth, I transfer it to a food processor or regular blender for an ultra-creamy texture.

Serve: For the finishing touch, I love adding fresh herbs like parsley or basil for a pop of flavor. Sometimes, I sprinkle on crunchy croutons, shaved parmesan, a dollop of sour cream, and a dash of black pepper, it makes every bite even more delicious!

📖 Make It Your Own

One of the best things about this recipe is how incredibly versatile it is. Whether you like your soup thick and hearty, light and brothy, or packed with extra spice, there’s a way to make it perfect for your taste.

For the Herb Lover: I always reach for fresh basil or parsley, but if I’m feeling fancy, I’ll toss in a sprig of fresh thyme or rosemary. They add a subtle depth that makes the soup taste like it’s been simmering for hours.

For a Spicy Kick: If you can’t get enough of heat, try adding red pepper flakes, a little goes a long way. Or a dash of cayenne for an extra smoky spice.

For an Extra-Rich Flavor: I’ve discovered that roasting the garlic beforehand takes the soup to the next level. Just roast a whole head of garlic (wrapped in foil at 400°F for 30 minutes), squeeze the softened cloves into the soup, and blend.

For the Cheese Lover: Who doesn’t love a little cheese with tomato soup? I highly recommend stirring in:
a spoonful of grated vegan parmesan cheese for a savory umami boost or a sprinkle of feta or goat cheese for a tangy twist.

🍽 Serving Suggestions

This tomato soup is already amazing on its own, but when I want a full, hearty meal, I like to pair it with something extra delicious. Here are a few ideas:

Classic Grilled Cheese: I’m a big fan of crispy, buttery sourdough with melty cheddar. If I’m feeling indulgent, I add a little pesto without pine nuts or caramelized onions, trust me, it’s next level.

Garlic Bread: Nothing beats dipping crunchy, golden slices of garlic bread into this soup. I always keep this on hand because it turns a simple meal into something special.

Side Salad: A fresh, crisp salad balances the richness of the soup. I love a simple spinach arugula salad with lemon vinaigrette and shaved parmesan, it’s fresh, tangy, and light.

🧊 Storage Directions

Refrigeration: I store any leftover soup in an airtight container in the fridge for up to 3 days. The flavors get even better overnight, making it perfect for meal prep!

Freezing: If I want to save some for later, I let the soup cool completely before transferring it to freezer-safe containers or resealable bags. It stays fresh in the freezer for up to 3 months. For easy portioning, I sometimes freeze it in individual servings, so I can grab just what I need.

Reheating: When I’m ready to enjoy it again, I warm it gently on the stovetop over low heat, stirring occasionally. If it’s too thick, I add a splash of vegetable stock or milk to bring back the creamy consistency. If reheating from frozen, I let it thaw in the fridge overnight before warming it up.

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