Instant Pot Tomato Soup

Make this Delicious Creamy Comfort: Instant Pot Tomato Soup Recipe (Pressure Cooker Tomato Soup)! This homemade tomato basil soup from scratch (with vegan option) is healthy, super easy to make, and freezer-friendly. Perfect dip for the toasted golden grilled cheese.

Make this Delicious Creamy Comfort: Instant Pot Tomato Soup Recipe (Pressure Cooker Tomato Soup). This homemade tomato basil soup from scratch (with vegan option) is healthy, super easy to make, and freezer-friendly. Perfect dip for the toasted golden grilled cheese yum!

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5 from 25 votes

As I was dipping my warm, toasted Golden Grilled Cheese into this Creamy Tomato Basil Soup, I had flashbacks of the days my dad grew tomatoes in our little backyard along the wooden fence.

We were thrilled to witness the day-by-day transformation of those deep red, fat, and round tomato beauties!

For our first harvest, we didn’t know what to expect. When they ripe, one bucket after another. We ran around the house trying to dig out and empty all the buckets, containers, bowls we could find to collect the juicy tomatoes.

What to do with all these tomatoes?!

Firm, but juicy; sweet, but tangy. mmMMmm…

But after days and days of Tomato Soup, Hong Kong Style Borscht Soup (羅宋湯), Chinese Stir Fried Tomato and Eggs (番茄炒蛋), oven-roasted tomatoes, salad…

We surrendered as we just couldn’t finish them all. Even our neighbors and friends were overwhelmed (they were probably on the verge of paying us to stop delivering free tomatoes to their house…hehe~).

What do you usually do with your overwhelming harvest of tomatoes? 🙂

Make this Delicious Creamy Comfort: Instant Pot Tomato Soup Recipe (Pressure Cooker Tomato Soup)! This homemade tomato basil soup from scratch (with vegan option) is healthy, super easy to make, and freezer-friendly. Perfect dip for the toasted golden grilled cheese.

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You’ll Enjoy Instant Pot Tomato Soup Because:

  • Amazing comfort food – perfect for breezy cool weather
  • Super easy to make – done in less than an hour!
  • Deliciously balanced flavors with creamy smooth texture – tangy, slightly sweet, with basil aroma

Ingredients for Instant Pot Tomato Soup


Make this Delicious Creamy Comfort: Instant Pot Tomato Soup Recipe (Pressure Cooker Tomato Soup) Ingredients

  • 3 pounds (1396g) field or roma tomatoes, cut in half horizontally
  • 3 cups (750ml) unsalted chicken stock (vegan option: use vegetable stock)
  • 3 (11g) garlic cloves, finely chopped
  • 1 (248g) medium onion, chopped
  • 1 (102g) carrot, chopped
  • ½ cup (125ml) heavy cream (vegan option: use coconut milk)
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (14g) unsalted butter (vegan option: use olive oil)
  • 2 tablespoons (30ml) fish sauce (vegan option: use light soy sauce)
  • 2 tablespoons (30g) jasmine rice
  • A pinch of dried basil
  • A pinch of dried thyme
  • Salt, sugar & ground black pepper to taste
  • Garnish: Fresh basil

Make this Delicious Creamy Comfort: Instant Pot Tomato Soup Recipe (Pressure Cooker Tomato Soup)! This homemade tomato basil soup from scratch (with vegan option) is healthy, super easy to make, and freezer-friendly. Perfect dip for the toasted golden grilled cheese.

Instructions for Instant Pot Tomato Soup


Optional Flavor Enhancing Step 1
Quick Roast Tomatoes

Ingredients & Tool

3 pounds (1396g) field or roma tomatoes, cut in half horizontally
Olive oil
Sugar, salt & ground black pepper

Oven or Instant Pot

Instant Pot Tomato Soup Recipe (Pressure Cooker Tomato Soup): roast tomatoes in oven to enhance flavors

*Note: This optional step is to maximize the flavor of your tomatoes. If you don’t want to turn on the oven, another option is to brown the tomatoes (cut side down) with olive oil in the Instant Pot on Sauté More for 4 – 5 minutes. Set aside on a large bowl.

Preheat oven to 400°F.

Layer tomatoes (cut side up) in a baking tray.

Drizzle with olive oil and season with salt & ground black pepper.

*Pro Tip 1: If your tomatoes are not in season, sprinkle a little sugar on the tomatoes to help them caramelize better.

Place baking tray in the oven’s middle rack.

*Pro Tip 2: Depending on your oven and tomatoes, it will take 45 – 65 minutes.

Step 2
Prepare Pressure Cooker

Tool

Instant Pot Electric Pressure Cooker

Heat up your pressure cooker over medium high heat

  • Instant Pot: press Sauté button, then Adjust button to Sauté More function

how to use instant pot - saute more function

Ensure your pot is as hot as it can be

  • Instant Pot: wait until indicator says HOT

Step 3
Sauté Onion, Garlic, and Carrot

Ingredients

1 (248g) medium onion, chopped
1 tablespoon (14g) unsalted butter (vegan option: use olive oil)
3 (11g) garlic cloves, finely chopped
Kosher salt and ground black pepper
1 (102g) carrot, chopped

Sauté onions in 1 tbsp unsalted butter for roughly 2 – 3 minutes until soften.

Add in garlic and season with a pinch of kosher salt and ground black pepper if you like. Sauté for 1 minute until fragrant.

Add in chopped carrots and saute for another minute.

Instant Pot Tomato Soup Recipe (Pressure Cooker Tomato Soup): Saute onions and carrots in Instant Pot Pressure Cooker

Step 4
Deglaze

Ingredient

~½ cup (125 ml) unsalted chicken stock

Pour ~½ cup (125 ml) unsalted chicken stock.

Scrub all the brown bits off bottom of the pot with a wooden spoon.

*Pro Tip: Keep the brown bits as they are very flavorful.

Instant Pot Tomato Soup Recipe (Pressure Cooker Tomato Soup): deglaze Instant Pot with homemade chicken stock

Step 5
Pressure Cook Tomato Soup

Ingredients

Roasted/browned tomatoes
2 tablespoons (30g) jasmine rice
A pinch of dried basil
A pinch of dried thyme
2 tablespoons (30ml) fish sauce (vegan option: use light soy sauce)
Remaining unsalted chicken stock

Add roasted/browned tomatoes, 2 tbsp (30g) jasmine rice, a pinch of dried basil, and a pinch of dried thyme in Instant Pot.

Pour in 2 tbsp (30ml) fish sauce and remaining unsalted chicken stock.

Make this Delicious Creamy Comfort: Instant Pot Tomato Soup Recipe (Pressure Cooker Tomato Soup)! This homemade tomato basil soup from scratch (with vegan option) is healthy, super easy to make, and freezer-friendly. Perfect dip for the toasted golden grilled cheese.

Close the lid and cook at

  • Pressure Cooking Method: High Pressure for 3 minutes, then turn off the heat and do a 10 minutes Natural Release

Open the lid carefully.

Step 6
Blend & Season

Ingredients & Tools

Immersion hand blender
Optional: Fine mesh strainer

½ cup (125ml) heavy cream (vegan option: use coconut milk)
Sugar, salt to taste

Blend tomato soup into desired consistency with an immersion hand blender.

Instant Pot Tomato Soup Recipe (Pressure Cooker Tomato Soup): blend pressure cooked tomatoes with immersion hand blender

*Optional: Strain the tomato soup over a fine mesh strainer for maximum smoothness.

Instant Pot Tomato Soup Recipe (Pressure Cooker Tomato Soup): strain tomato basil soup with mesh strainer

Add ½ cup (125ml) heavy cream.

Taste the soup and season with salt if necessary.

Instant Pot Tomato Soup Recipe (Pressure Cooker Tomato Soup): season homemade tomato basil soup

*Pro Tip: Depending on the tomatoes, you may want to add a pinch (or a few pinches) of sugar to balance the acidity flavor. It does wonder to the flavor!

Step 7
Serve  Instant Pot Tomato Soup

Ingredient

Garnish: Fresh basil

Garnish with fresh basil. Enjoy immediately!!

This will be a really good soup to serve to your favorite guests with grilled cheese sandwiches on the side 🙂

Make this Delicious Creamy Comfort: Instant Pot Tomato Soup Recipe (Pressure Cooker Tomato Soup)! This homemade tomato basil soup from scratch (with vegan option) is healthy, super easy to make, and freezer-friendly. Perfect dip for the toasted golden grilled cheese.

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Make this Delicious Creamy Comfort: Instant Pot Tomato Soup Recipe (Pressure Cooker Tomato Soup)! This homemade tomato basil soup from scratch (with vegan option) is healthy, super easy to make, and freezer-friendly. Perfect dip for the toasted golden grilled cheese.

Instant Pot Tomato Soup

Make this Delicious Creamy Comfort: Instant Pot Tomato Soup Recipe (Pressure Cooker Tomato Soup)! This homemade tomato basil soup from scratch (with vegan option) is healthy, super easy to make, and freezer-friendly. Perfect dip for the toasted golden grilled cheese.
5 from 25 votes
Print Rate This Recipe
Prep Time: 5 minutes
Cook Time: 45 minutes
Total: 50 minutes
Servings: 6
Calories: 232kcal
Author: Amy + Jacky

Ingredients

  • 3 pounds (1396g) field or roma tomatoes , cut in half horizontally
  • 3 cups (750ml) unsalted chicken stock (vegan option: use vegetable stock)
  • 3 (11g) garlic cloves , finely chopped
  • 1 (248g) medium onion , chopped
  • 1 (102g) carrot , chopped
  • ½ cup (125ml) heavy cream (vegan option: use coconut milk)
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (14g) unsalted butter (vegan option: use olive oil)
  • 2 tablespoons (30ml) fish sauce (vegan option: use light soy sauce)
  • 2 tablespoons (30g) jasmine rice
  • A pinch dried basil
  • A pinch dried thyme
  • Salt, sugar & ground black pepper to taste

Garnish:

  • Fresh basil

Instructions

  • Optional Flavor Enhancing Step - Quick Roast Tomatoes: Preheat oven to 400°F. Layer tomatoes (cut side up) in a baking tray. Drizzle with olive oil and season with salt & ground black pepper. If your tomatoes are not in season, sprinkle a little sugar on the tomatoes to help them caramelize better. Place baking tray in the oven’s middle rack. Depending on your oven and tomatoes, it will take 45 - 65 minutes.
    *Note: This step maximizes the flavor of your tomatoes. If you don’t want to turn on the oven, another option is to brown the tomatoes (cut side down) with olive oil in the Instant Pot on Sauté More for 4 - 5 minutes. Set aside on a large bowl.
  • Prepare Pressure Cooker: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button, then Adjust button to Sauté More function). Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
  • Sauté Onion, Garlic, and Carrot: Sauté onions in 1 tbsp unsalted butter for roughly 2 – 3 minutes until soften. Add in garlic and season with a pinch of kosher salt and ground black pepper if you like. Sauté for 1 minute until fragrant. Add in chopped carrots and saute for another minute.
  • Deglaze: Pour ~ ½ cup (125 ml) unsalted chicken stock. Scrub all the brown bits off bottom of the pot with a wooden spoon. Keep the brown bits as they are very flavorful.
  • Pressure Cook Tomato Soup: Add roasted/browned tomatoes, 2 tbsp (30g) jasmine rice, a pinch of dried basil, and a pinch of dried thyme in Instant Pot. Pour in 2 tbsp (30ml) fish sauce and remaining unsalted chicken stock. Close the lid and cook at High Pressure for 3 minutes. Turn off the heat and do a 10 minutes Natural Release. Open the lid carefully.
  • Blend & Season: Blend tomato soup into desired consistency with an immersion hand blender. *Optional: Strain the tomato soup over a fine mesh strainer for maximum smoothness. Add ½ cup (125ml) heavy cream. Taste the soup and season with salt if necessary. Depending on the tomatoes, you may want to add a pinch (or a few pinches) of sugar to balance the acidity flavor. It does wonder to the flavor!
  • Serve: Garnish with fresh basil. Enjoy immediately. This will be a really good soup to serve to your favorite guests with grilled cheese sandwiches on the side 🙂
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Nutrition:

Calories: 232kcal | Carbohydrates: 21g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 539mg | Potassium: 793mg | Fiber: 3g | Sugar: 8g | Vitamin A: 101.6% | Vitamin C: 43.3% | Calcium: 6.1% | Iron: 6.2%
Course: Dinner, Lunch, Soup, Super Easy, Vegetables
Cuisine: American
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!
Make this Creamy Instant Pot Tomato Soup Recipe (Pressure Cooker Tomato Soup)! This homemade tomato basil soup from scratch (with vegan option) is healthy, super easy to make, and freezer-friendly. Perfect dip for the toasted golden grilled cheese.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Great recipe and I love how you identify the roasting tip as a way to kick it a notch. I added 5 large cremini mushrooms, some onion and a few garlic cloves to the roasting tray I dumped the whole pot into my Vitamix and it came out silky smooth with an amazing depth of flavour. Definitely a keeper. Well done. Thanks again
    Gary

  2. Made this tonight for my teen son and I – he initially just took about half a ladle…then came back for a full bowl! Thank for this great recipe – I’ve tried a couple of tomato soup recipes and this one is bookmarked now as a favorite! I can hardly wait to make it with home grown fresh tomatoes!

    1. Hi Eloise,

      Thank you so much for your kind words on the recipe 🙂

      Happy to hear your son enjoyed it too!

      Have fun cooking & please take care
      Jacky

  3. Do you have to add the Jamine rice ? I’m not a fan of rice and I was just wondering what it does for the consistency of the soup.

    1. Hi Julie,

      Thank you for your question 🙂

      You don’t have to add it. It will make the soup a little thicker with a bit of rice fragrance.

      Have fun cooking & please take care
      Jacky

  4. I’m new with the Instant Pot and this was my first time making tomato soup(!). I made it for my best friend for Christmas (she has cancer and is very limited with what she can eat, but I bring her restaurant bought tomatoe soup every time I see her as its her favourite). She said this was the best she has ever had. Ever!! She even asked for the recipe.
    Now I’ve made it three more times since and I can’t believe how easy and delicious this recipe is!

    1. Hi MarionS,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!
      Praying for a speedy recovery to your best friend.

      Happy New Year & please take care
      Jacky

  5. your recipe looks lovely as do most of them!!!

    but frankly if i was lucky enough to have an overload of tomatoes, i would be canning those puppies!!!! i would be using my pressure canner (cousin to the instant pot lol) and making pasta sauce, salsa and chili 🙂

  6. Here in Virginia, we are having a dreary weather day … ice this morning, cold rain this afternoon. It was the perfect day to make Amy + Jacky’s Roasted Instant Pot Tomato Basil Soup. I roasted field tomatoes I’d purchased from a local farm this past summer. (I’d quartered them and packed them into doubled zipper freezer bags.) Oh my goodness! The soup is so delicious! Amy + Jacky really know how to develop a bursting-with-flavor recipe, don’t they? I’m hooked on roasting the tomatoes, and I’m hooked on using fish sauce whenever a recipe calls for it. I wish I had the vocabulary to describe the deliciousness. It’s worth the time to roast those tomatoes! Oh, and I didn’t have any fresh basil leaves for the garnish, so I used baby spinach leaves. Mmmmmmm, good!

  7. Hi A&J,

    Nice recipe! I used your techniques but used my recipe using canned roasted crushed tomatos to save time. Also, instead of the rice for body, I added 2 stalks of celery chopped to the veggie mix. I like my tomato soup really rich and tomato-y so I added small can of tomato paste but you can also just add to taste. To reduce the acid, a pinch or two to taste of baking soda (really reduces acid instead of just covering it up with sugar – you will see it foam as it reacts with the acid when adding) instead of sugar. Do this with any tomato sauce for a smoother taste. Fish sauce is now my everything seasoning. Thanks for the recipe!

    1. Hi Peggy!

      Hope you are having a wonderful week so far 🙂

      The baking soda trick is an awesome idea. Thank you so much for sharing the tips and your support!

      Please take care & have an amazing evening
      Jacky

  8. Delicious! Will never buy canned soup again! Made this for lunch for my picky eater grandsons. They gobbled it up. Thank you for the receipe

  9. I am just ruined for other tomato soups because this one is sooooooo amazing! I made the vegan version simply because I already had coconut milk on hand. I also whipped up my own vegetable stock in the IP just prior to making the soup. Literally the best tomato soup ever.

  10. I’m curious about the rice as an ingredient. Can you help me understand the purpose of adding rice, and why you suggested jasmine rice specifically?

    1. Hi Heidi,

      So happy to hear from you again 🙂 Hope you have been doing well.

      The rice will add some body to the soup and we used Jasmine rice as it has a unique fragrance to it.

      It is quite subtle and you can omit the Jasmine rice if you don’t have any.

      Please take care & have fun cooking
      Jacky

    1. We made this today and we WISH we had doubled the recipe, it was so delicious! Roasting the tomatoes is a must, it adds another dimension to the flavors. Thank you Jacky & Amy for sharing this awesome recipe!

  11. I made this yesterday with field tomatoes. I didn’t have time to roast them, but the soup turned out really delicious anyways. Thank you!

  12. This sounds absolutely delicious! I have made many of your recipes 🙂
    Do you think I could pressure can this?
    Do you think I would have to add the heavy cream when I used the soup if I canned it?
    Thank you for your help with this!!!!

    1. Hi Mary,

      thank you so much for your kind words 🙂

      I am no expert in pressure canning, but tomato soup will be fine for pressure canning (if you have a pressure canner).

      I would omit the heavy cream and add it right before serving.

      Take care & have fun cooking
      Jacky

  13. This was the most awesome tomato soup I have ever made! It was super easy, too! I loved being able to use fresh tomatoes as opposed to canned as most recipes call for which allowed me to control the amount of sodium. The flavors were spectacular. I am going to be hard pressed to have canned soup again; it just won’t compare. This will be a winter staple in our house, that’s for sure! I opted not to strain the soup and loved the thicker texture. Great job on creating this recipe, guys!

    1. Hi Andrea!!

      So happy to hear from you again. Hope you are enjoying the summer weather.

      I know I have said this before, but thank you once again for your support and kind words. We truly appreciate it 🙂

      Take care & have a great week
      Jacky

  14. This was delicious. I carmelized the tomatoes (in batches) in the IP. I opted not to include any cream or coconut milk and used half a large head of cauliflower. It blended up to a yummy, creamy consistency and paired well with grilled cheese avaocado sandwiches. Thanks for sharing this!

  15. I’m not much of a cook anymore because I live alone, and even my little mini instant pot makes more than I can eat by myself. Having said that, I really really like tomato basil soup and this recipe sounds great. I’m definitely going to make some and I can just eat it for a couple days straight. I really like your recipes, even if I might not actually make any very often. I particularly appreciate that you have options for instance if I didn’t want to use the fish sauce although I still might get some. I do have one request, because I don’t like hot spicy, if you could mention what the heat level is. For instance in the spare ribs with black bean sauce I had to look up the product on Amazon and read the ingredient list to see if it had chiles in it. I’m a bit of a recipe junky and I really like yours, especially appreciate how much testing you do. I used your method for hard boiled eggs and they were perfect. Thanks again for all the good ideas.

    1. Hi Callie,

      thank you so much for your kind words and suggestions 🙂

      We will see what we can do!

      The black bean sauce with spare ribs is not spicy unless the optional Thai red pepper are added to it.

      Take care & have fun cooking
      Jacky

  16. Hi Guys
    I have been looking for a good tomatoe basil soup for some time in the IP . Cannot wait to try it. I am a big fan of herbs grown in the summer time . I usually do basil several ways and savory, sage, rosemary and chive and garlic but not thyme. Would you recomend fresh herbs as aposed to dried herbs.

    1. Hi Kim,

      thank you for your question 🙂

      Fresh herbs can be used. I would discard them after pressure cooking and avoid blending them in!

      Take care & have fun cooking
      Jacky

  17. Hi Amy & Jacky,

    Thank you for your awesome recipes!

    Do you have a compilation of them already, as in a cook book? I would buy your cookbook if you have..

    1. Hi Vangie,

      thank you for your kind words and question 🙂

      Due to family’s health issue, we don’t have a cookbook released yet.

      Hopefully later on.

      Take care & have fun cooking
      Jacky

  18. Hi Amy – i received my IP last Sunday and would like to try this soup as it’s the boyfriend’s fave. I don’t have an immersion blender. Will it be okay to use a regular blender (usually for smoothies)?

    Thanks,
    Beth

    1. Hi Betsy,

      Thank you for your question 🙂

      Brown rice will not work as it needs a longer cooking time.
      It will be fine to skip the rice. It just adds a little body to the soup.

      Happy New Year to you and your family
      Jacky

  19. Amazing soup guys! This was only my third time using the insta pot but I’m sure I will Be recreating this again soon. I like my seasoning like I like my men, strong and spicy, so I added smoked paprika, chipotle chili powder and fresh rosemary. It was absolutely to die for. With a toasted grilled cheese it made my week. Thanks for the recipe and keep up the good work!

  20. This soup was awesome! Thank you! Usually my husband has trouble with surplus acid in his stomach after eating tomato soups, but this one caused him no grief, plus he really loved it. Thanks for working diligently and testing repeatedly to get recipes perfect for your subscribers so there’s no disappointment, only joyful, satisfying results. P.S. I really appreciate the vegan mods; I’m not vegan but am allergic to dairy and eggs. Again, REALLY appreciate it.

    1. Thank you so much for your kind words Morgan 🙂

      Glad to hear your husband was able to enjoy the soup!

      It is always nice to hear from you.

      Take care & have a great weekend ahead
      Jacky

  21. Hi Amy & Jacky,
    I was wondering if I can make this with 2 (28oz) cans of crushed tomatoes? I have 2 in my pantry & wanted to use it up. Thank you ! We love your recipes by the way, I’ve made a few already 🙂

    1. Hi Jillanne,

      It’s so nice to hear from you 🙂

      It will work with the crushed tomatoes. Make sure to layer the crushed tomatoes on the top without stirring them in.
      Please adjust the seasoning accordingly.

      Take care & have fun cooking
      Jacky

  22. Excellent and super easy! Both the hubby and kid loved it! For those that canned it, did you pressure can or water bath it and for how long?

    1. Hi Lyn,

      Thank you for your question 🙂

      I would freeze the soup without the cream. The soup actually tastes quite good without the cream as well. So if you would like to reduce the calories, you can just omit the cream. Give it a try and see if you like it.

      Take care & have a great week!
      Jacky

  23. I made the tomato soup in my pressure cooker today and it was far best tomato soup I have made to date. Do you have any asian soup recipes or noodle dishes you could post.

  24. Tomato basil soup is my choice of great soups. Thank you for the recipe. And glad you enjoyed your vacation. My niece visited New York this summer and we were planning to go there to see Niagara Falls after visiting friends in Ohio but, plans had to change.
    Keep the great recipes coming please.
    Oh, yes, I used excess tomatoes to make salsa that I canned by the quart. We also raised hot peppers and garlic. I only had to buy the onions.

  25. LOVE the Tomato Basil Soup!!! I have made two pots if it and canned them from our homegrown tomatoes! It is a delicious recipe!!! Thanks for sharing!
    Suzanne

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