This Instant Pot tomato soup is easy and delicious! Definitely a recipe you need in your dinner rotation.
I love that it is dairy free and gluten free but still tastes amazing. Of course, if you want to jazz it up, feel free to finish it with a drizzle of cream or go all the way and grate some parmesan cheese over the top and serve with a grilled cheese sandwich.
Everyone in my family enjoys this soup – even my picky 7 year old. They 5 year old might make a mess while she’s eating it but if she actually likes it, that’s fine with me!
I love blended soups as an easy way to get in extra vegetables, so I always include carrots and celery in my tomato soup – extra flavor and nutrients!
Affiliate links are used in these posts. See disclosure page for more details.
Instant Pot Tomato Soup Ingredients:
- 2 cans fire roasted tomatoes (14.5 ounces each)
- 2 cans diced tomatoes (14.5 ounces each)
- 1 onion, diced (red or yellow – whatever you have)
- 4 cloves garlic
- 1 cup chopped carrots
- 1 cup chopped celery
- Dried basil and oregano
- Salt
- Broth, chicken or vegetable
- Oil
Instant Pot Tomato Soup Directions:
- Turn your Instant Pot to sauté and let heat a few minutes. Add 1 tablespoon of oil. Add the onions, carrots, and celery and sauté for 5 minutes. Add garlic and cook an additional 1 minute.
- Add the remaining ingredients to the Instant Pot and set to high pressure for 10 minutes.
- When the 10 minutes are up, let natural release for 10-15 minutes and then turn the valve to quick release. (If you are in a hurry, you can skip the natural release and just do quick. You might want to set a wash cloth on top of the valve to catch the steam/liquid that splatters out.)
- Using an immersion blender, puree the soup until smooth. Add more salt, pepper, basil and oregano to taste. If you do not have an immersion blender, you will want to let the soup cool slightly and transfer to a blender in batches to puree. I’ve probably had my immersion blender for just 5 years, and it has been so useful! Mine was a cheap one that isn’t made anymore, but there are tons of affordable options!
For another kid friendly soup recipe, check out Chicken and Veggie Noodle Soup!
Instant Pot Tomato Soup
- 2 cans fire roasted tomatoes (14.5 ounces each)
- 2 cans diced tomatoes (14.5 ounces each)
- 1 onion, diced
- 4 cloves of garlic, minced
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 cup broth (chicken or vegetable)
- Oil
- Set your Instant Pot to sauté and let heat up for a couple minutes. Add 1 or 2 tablespoons of oil to the hot pan and put in the onions, carrots, and celery. Sauté for 5 minutes.
- Add the garlic. Sauté an addition 1 minute.
- Add the remaining ingredients. (Tomatoes, basil, oregano, broth, and salt.)
- Put the lid on the Instant Pot and set to high pressure for 10 minutes.
- After 10 minutes, let natural release for 10 minutes and finish with a quick release.
- Use an immersion blender to puree the soup until smooth.
- Adjust salt to taste. Add more basil or oregano if needed.
In the summer, I like to use fresh herbs but this still tastes amazing using the dried ones.
Number of servings will be determined by if you are serving something hearty along side the soup.
