Ahhh Fall… the leaves falling, the acorns crunching under my feet, the cold fronts that blow through…who doesn’t love Fall? Sure, Summer is gone and the holidays are approaching, but it seems like Fall is the calm before the storm. I love adding cool weather recipes like this Instant Pot Tomato Soup to my lineup. It is SO good and really good for you! Serve with cornbread, garlic toast, grilled cheese, puff pastry cheese straws…or just serve alone. It is a simply delicious soup and one of my favorite instant pot recipes. A bowl of soup is great for a busy night and it is even better warmed over the next day!
When it comes to comfort food, there’s nothing quite like a warm, creamy bowl of tomato soup. And if you have a surplus of fresh tomatoes, there’s no better way to put them to good use than by making a homemade tomato soup in your Instant Pot. This recipe is bursting with the flavors of ripe, juicy tomatoes. So, grab your Instant Pot and let’s get cooking!
>> Don’t have an Instant Pot? I’ve got you covered! Scroll all the way down for stovetop directions. <<
I have fond memories of tomato soup and grilled cheese sandwiches. Okay actually it was cheese toast, which is just a piece of toast with melted American cheese on it, made in the oven, served with a can of tomato soup. And really, as I remember it, I never was really a fan of tomato soup as a child. Until I grew up and became smarter and realized that tomatoes and garlic pureéd into delicious goodness and served warm was actually downright delicious!
This recipe is super easy. Don’t let the roasting of the tomatoes bum you out. You can totally use canned tomatoes and sub them in this recipe and better yet, canned roasted tomatoes. Or you can throw it all in the Instant Pot and have non-roasted tomatoes, it really does not matter. What matters is that this recipe is delicious and your family is going to love it!
If you want a great pasta recipe for your instant pot, try this instant pot ramen!
Why Instant Pot Tomato Soup?
The Instant Pot is a versatile kitchen appliance that can significantly cut down on cooking time by using high pressure cooking, all while enhancing the flavors of your dishes. For this tomato soup recipe, the Instant Pot not only reduces the cooking time but also intensifies the flavors of the fresh tomatoes, creating a robust and satisfying soup. Its ability to lock in the natural sweetness and freshness of the tomatoes is truly a game-changer.
Customization and Variations
One of the great things about making tomato soup in an Instant Pot is the flexibility it offers. You can easily customize this recipe to suit your taste. For a little extra heat, consider adding a pinch of red pepper flakes or a dash of hot sauce. I love that this recipe is dairy free, but you can add some heavy cream if you would like to. If you prefer a dairy-free option, you can add coconut cream. You can use chicken stock or vegetable stock to meet your dietary needs and preferences, too.
Additionally, you can experiment with various fresh herbs and spices, such as oregano, thyme, or smoked paprika, to add unique layers of flavor to your soup. Top with homemade croutons or parmesan cheese.
Check out my tomato bisque recipe, that is slightly different than this instant pot tomato soup recipe!
Garden-to-Table Freshness
If you’re lucky enough to have a garden or access to fresh, locally grown tomatoes, this soup is a fantastic way to showcase the fruits of your labor. The beauty of using fresh tomatoes is that their flavors are at their peak, resulting in a soup that’s bursting with garden-fresh taste. This recipe truly highlights the essence of seasonal cooking and celebrates the deliciousness of homegrown produce. It is a healthy soup recipe with lots of nutrition!
Make It a Meal
While tomato soup is delicious on its own, it can also be turned into a full meal with some creative additions. Try serving it with a grilled cheese sandwich with homemade sourdough (how to make sourdough starter) for a classic and comforting pairing. Or, for a healthier option, consider adding some cooked quinoa or brown rice, along with a handful of fresh, sautéed vegetables, to make it a heartier and more nutritious soup. The possibilities are endless!
Freezing and Reheating
If you find yourself with extra tomato soup, don’t worry. It freezes beautifully. Simply ladle it into and airtight freezer-safe container, leaving some room at the top for expansion, and freeze for up to three months. When you’re ready to enjoy it again, defrost in the refrigerator and reheat on the stove or in the microwave. The flavors will remain just as vibrant as when it was first made.
Making Instant Pot tomato soup with fresh tomatoes is a delightful experience that elevates a simple and classic dish to a whole new level. Whether you’re looking for a comforting weeknight dinner or a way to preserve the essence of summer’s ripe tomatoes, this recipe is sure to become a household favorite. Enjoy the wonderful flavors and aromas of this homemade soup, and embrace the joy of garden-to-table cooking.
Instant Pot Tomato Soup
Serve this delicious Instant Pot Roasted Tomato Soup for dinner!
Ingredients
- 3 lbs plum tomatoes, (approximately 12 tomatoes)
- 1 head garlic
- 2 TBSP olive oil
- 2 onions, chopped
- 2 TBSP tomato paste
- 1 tsp paprika
- 2 sprigs fresh oregano or basil
- Salt and pepper, to taste
- 4-5 cups vegetable or chicken broth
Instructions
- Preheat oven to 425F
- Grease or line a large baking sheet with parchment paper and set aside.
- Clean your tomatoes and cut each in quarters.
- Place cut side up on your baking sheet.
- Cut the top and bottom off of your garlic bulb and place in the middle of the pan.
- Roast the tomatoes for 25 minutes until skins are browned or blackened.
- You can peel the tomatoes two ways: allow to cool and the skins will come off easily, or while hot place in a bowl and cover with plastic wrap for 3 minutes, then peel. Set tomatoes aside and discard skins.
- Place the oil in the Instant Pot on the Sauté setting.
- Add the onion once the oil is hot and sauté two minutes.
- Turn off the sauté setting.
- Purée the roasted tomatoes, roasted peeled garlic, oregano or basil, and cooked onion until smooth. (Do not fill your blender higher than halfway and cover the top with the lid and a kitchen towel.)
- Return the puréed soup to Instant Pot and add in all other ingredients.
- Secure the lid and select the stew/soup setting for 10 minutes.
- Natural release and season to taste.
Don’t own an Instant Pot? No problem! Try this recipe on the stove!
Stove Top Roasted Tomato Soup
Make this delicious Roasted Tomato Soup on the stove top!
Ingredients
- 3 lbs plum tomatoes, approximately 12 tomatoes
- 1 head garlic
- 2 TBSP olive oil
- 2 onions, chopped
- 2 TBSP tomato paste
- 1 tsp paprika
- 2 sprigs fresh oregano
- Salt and pepper, to taste
- 4-5 cups vegetable or chicken broth
Instructions
- Preheat oven to 425F
- Grease or line a large baking sheet with parchment paper and set aside.
- Clean your tomatoes and cut each in quarters. Place cut side up on your baking sheet.
- Cut the top and bottom off of your garlic bulb and place in the middle of the pan.
- Roast the tomatoes for 25 minutes until skins are browned or blackened.
- You can peel the tomatoes two ways: allow to cool and the skins will come off easily, or while hot place in a bowl and cover with plastic wrap for 3 minutes, then peel. (Alternatively, you can leave the peeling on!)
- Set tomatoes aside and discard skins.
- Remove the skin from the garlic head and discard the skin, keeping the garlic.
- Place the olive oil in a large soup pot and heat over medium heat.
- Add the chopped onions and saute for 2 minutes until translucent. Add the softened garlic, spices and tomato paste.
- Heat until fragrant, then add the tomatoes and broth.
- Increase heat to high until boiling, then reduce to a simmer. Continue simmering for 20 minutes.
- In batches, puree the soup until smooth. Do not fill your blender higher than halfway and cover the top with the lid and a kitchen towel.
- Return the pureed soup to the pan and taste.
- Adjust the spices and cook another 2 minutes to rewarm.
first published October 8, 2019. revised October 29, 2023