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This Homemade Tomato Soup recipe is bursting with robust roasted tomatoes and is quickly and easily made in your Instant Pot or pressure cooker.

Be sure to try some of our other favorite homemade soups, like Homemade Chicken Soup and Tortellini Soup.

Instant pot tomato soup

Homemade Tomato Soup

Tomato soup is a classic childhood favorite comfort food kind of recipe. I’m sure we all remember our parents or grandparents opening the can of Campbell’s tomato soup and serving it up with a nice grilled cheese sandwich, perfect for dunking.

Well we’re grown-ups now so it’s time to ditch the can and make some delicious Roasted Tomato Soup from scratch!

Why you’ll love this Homemade Tomato Soup recipe

  • It’s pure, unadulterated comfort food. It’s warm and filling on a cold night.
  • Kids love it too – it’s perfect for dunking!
  • It’s easy to make right in your pressure cooker or instant pot, and ready in about an hour.

A bowl of Tomato soup


The key to getting some really amazing flavor infused into this tomato soup is by roasting the tomatoes first.

  1. Slice them in half and place on on a roasting pan or a baking sheet with sides (so they don’t slide around). I recommend covering your baking sheet with parchment paper first.
  2. Brush them with olive oil and season with a pinch of salt and pepper.
  3. Roast tomatoes at a high temperature in the oven to bring out their natural sweetness and remove some of the moisture. Then straight into the instant pot they go.

A close up of roasted tomatoes

Instant Pot Tomato Soup

  1. Set your Instant Pot of Pressure Cooker to the saute function and let it get hot. Saute the onions and garlic in the instant pot before adding the the broth. I recommend using vegetable broth, otherwise your tomato soup will have a chicken flavor that will overwhelm the tomato.
  2. Cook the soup according to the recipe instructions below. Then it’s time to break out my new favorite kitchen tool – the Immersion blender. If you don’t have one, I highly recommend getting yourself one. It’s great for soups and sauces…and it’s just fun.
  3. Stir in a good amount of fresh chopped basil, and a splash of heavy cream if you wish. This would be the point to taste your soup and add salt or pepper. We like to serve our Homemade Tomato Soup with homemade croutons, but I would never turn down a classic grilled cheese or BLT served on the side.

A bowl of Tomato soup

Is Tomato Soup Good For You?

From scratch soups are a much better alternative to canned because you can adjust the sodium levels (canned soup tends to be quite high in sodium). Homemade Tomato Soup is an excellent source of vitamins A and C, and contains phytonutrients and other essential minerals.

Besides the natural health benefits, soups in general are just feel good comfort food. Their warmth can provide comfort after a long stressful day, and can sooth a sore throat. Soups are definitely a favorite for dinner at out house.

Why do you add rice to the soup?

Adding dry jasmine rice (you could also use regular long grain rice) makes the soup a little thicker without really altering the flavor. I like the thicker consistency but you can skip this step if you don’t have any on hand or just don’t want to include it.

A bowl of Tomato soup

Want Some More Delicious Soup Recipes?

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
Social media image of instant pot tomato soup

Instant Pot Roasted Tomato Soup

5 from 4 votes
This Homemade Tomato Soup recipe is bursting with robust roasted tomatoes and is quickly and easily made in your Instant Pot or pressure cooker.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dinner
Cuisine American Classic
Servings 6 servings
Calories 147kcal


  • 3 pounds Roma tomatoes cut in half horizontally
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 1 carrot chopped
  • 3 cups  vegetable broth can swap for chicken broth
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons jasmine rice
  • 2 tablespoons fresh chopped basil or more to taste
  • 1 tablespoon granulated sugar
  • Salt & ground black pepper to taste
  • Garnishes Fresh basil croutons, fresh grate Parmesan cheese


  • Preheat oven to 400 degrees F. Layer tomatoes (cut side up) in a foil or parchment paper lined baking tray. Drizzle with olive oil and season with salt & pepper. Roast for 45 - 65 minutes.
  • Heat pressure cooker to medium high heat (Instant Pot: press Sauté button, then adjust button to Sauté More function). Pot should be as hot as it can get (Instant Pot: wait until indicator says HOT).
  • Sauté onions in 1 tablespoon butter for 2 – 3 minutes. Stir in in garlic and sauté for 1 minute until fragrant. Add in chopped carrots and saute for another minute.
  • Deglaze the pot by pouring in about ½ cup vegetable broth into the pot. Scrape all the brown bits off bottom of the pot with a wooden spoon. 
  • Add roasted tomatoes, 2 tbsp jasmine rice, 2 tablespoons fresh basil to the pot. Pour in 2 tablespoons soy sauce, sugar and remaining vegetable broth. Close the lid and cook at High Pressure for 3 minutes. Turn off the heat and do a 10 minute Natural Release. Open the lid carefully.
  • Blend tomato soup with an immersion hand blender to desired consistency. Taste the soup and season with salt if necessary. If the soup is too acidic, add a few more pinches of sugar to balance the flavor.
  • Garnish with fresh basil, homemade croutons and Fresh grated Parmesan cheese.


Calories: 147kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 2gCholesterol: 5mgSodium: 687mgPotassium: 612mgFiber: 3gSugar: 10gVitamin A: 3933IUVitamin C: 33mgCalcium: 33mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.


Adapted from Pressure Cooker Recipes.

A close up of Tomato Soup

Social media image of Instant Pot Tomato Soup

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. This soup was perfect! I loved the texture the rice gave, very inventive of you. Yay. It’s low calorie too! Thank you for sharing.

  2. I’d love to make this soup, but I don’t have a pressure cooker or Instant Pot. I do have a crock pot. Will that work for this recipe?

  3. What does the jasmine rice do? In the post you talked about adding tomato paste. I’m assuming the 2 tbsp of jasmine rice is supposed to be tomato paste? Maybe…