Instant Pot Tomato Soup
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.
Servings: 6
Calories: 70kcal
Ingredients
- 1 tbsp organic olive oil
- 4 cloves garlic, minced
- 1½ cups chopped red onion
- ¼ tsp ground cumin
- ½ tsp salt
- ¼ tsp hot smoked paprika
- 28 oz can diced unsalted tomatoes
- ½-1 cup vegetable stock
- ¼ cup whole milk use heavy cream for a keto option, use coconut milk for a vegan option
- fresh basil or parsley optional
Instructions
- Turn your Instant Pot to the sauté function. Add 1 tbsp olive oil, add 1.5 cups chopped red onion, 1/2 tsp ground cumin, 3/8 tsp salt, and 1/4 tsp hot smoked paprika. Sauté for 8 minutes, stirring.
- Add 4 minced garlic cloves, sauté an additional minute. Deglaze onion from the pot by adding the vegetable broth and scraping the sides with a spatula.
- Add 28 oz can diced tomatoes, undrained, and 1/2 cup vegetable stock (add more if you want a thinner soup). Set to HIGH pressure for 15 minutes. Naturally release pressure for 10 minutes.
- Stir in 1/4 cup whole milk. Use an immersion blender to blend the soup to the consistency you like.
- Optional: Top with fresh parsley, shaved parmesan cheese, and black pepper.
Notes
- My #1 Tip for making the best Instant Pot tomato soup is to always use high-quality canned tomatoes, especially in the winter. I’ve found that fresh tomatoes just don’t have the same rich, sweet flavor when they’re out of season, but canned tomatoes are picked at peak ripeness and packed with that perfect balance of acidity and sweetness. Whenever I make this soup, I always reach for San Marzano tomatoes because they create the most vibrant, full-bodied flavor.
- Adjust the consistency to your liking: If you prefer a thicker soup, use less vegetable stock or let it simmer for a few extra minutes after blending. For a thinner soup, simply add more stock until it reaches your desired texture.
- Don’t skip the sauté step: I’ve found that sautéing the onions, garlic, and spices first brings out a deeper, richer flavor. It only takes a few extra minutes but makes the soup taste like it’s been simmering all day!
- Blend to your perfect texture: I love using an immersion blender because it lets me control how smooth or chunky my soup is. If you want a perfectly silky texture, a high-speed blender will give you that extra velvety finish.
Nutrition
Calories: 70kcal | Carbohydrates: 6.6g | Protein: 1.7g | Fat: 2.7g | Saturated Fat: 0.5g | Sodium: 456mg | Potassium: 280mg | Fiber: 1.3g | Sugar: 4.6g