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This Instant Pot Tomato Soup recipe is bursting with robust roasted tomatoes, veggies and fresh basil. It’s a quick comfort meal perfect for any season.
Table of Contents
Why You’ll Love It
Homemade tomato soup is one of the most recognizable comfort foods, and there’s just something so satisfying about making it from scratch.
The Instant Pot speeds up the process so the flavors blend together quickly so your soup tastes like it’s been simmering all day when really it only took an hour from start to finish.
Roasted tomatoes give this Instant Pot Tomato Soup an edge above the rest an adding a little white rice helps thicken the soup, making it the perfect consistency for dunking my Oven Grilled Cheese Sandwiches.
The recipe is versatile, so you can create something that really caters to your specific tastes and needs. Use vegetable broth to make it vegan, add red pepper flakes for some heat, or add a little heavy cream for richness.
Roasting the Tomatoes
The key to getting some really amazing flavor infused into this tomato soup is by roasting the tomatoes first.
- Slice the tomatoes 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.
- Brush them with olive oil and season with salt and pepper.
- Roast at 400℉ for about 45 minutes in the oven to bring out their natural sweetness and remove some of the moisture. Then into the pressure cooker they go.
How to Make Instant Pot Tomato Soup
- Use the “saute more” function on your Instant Pot so it gets nice and hot, then saute onions, garlic and carrots in some butter or olive oil.
- Add vegetable broth and deglaze the pot.
- Add the roasted tomatoes, jasmine rice,soy sauce, sugar, vegetable broth and fresh basil to the pot. Secure the lid and cook at high pressure for 3 minutes, then do a 10-minute natural release.
- Blend soup with an immersion blender, then taste and season with salt and pepper.
- Serve in bowls garnished with fresh basil, homemade croutons and fresh grated Parmesan if desired.
How Many Tomatoes Are in a Pound?
This recipe calls for 3 pounds of tomatoes. I like using Romas, but you can use whatever you personally like.
1 pound of tomatoes equals approximately:
- 4 Roma Tomatoes
- 2 large tomatoes
- 3 medium tomatoes
- 14.5 ounces canned tomatoes
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.
Adding uncooked 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.
Yes you can use canned tomatoes, but fresh roasted tomatoes will give a much better flavor. To substitute canned tomatoes in this recipe, use about 40-45 ounces of either whole or crushed tomatoes.
A 28-ounce can equals about 2 pounds of fresh tomatoes. To substitute canned tomatoes in this recipe, use about 40-45 ounces of either whole or crushed tomatoes.
You do not have to skin the tomatoes for this recipe because they are roasted first, softening the skin. Additionally, using the immersion blender will break down the tomatoes, making everything smooth.
If you prefer a chunkier soup, you do not have to blend it. However, if you want it smooth and do not have this appliance, you can (carefully) use a blender instead. Always blend hot liquids on the lowest speed or use the pulse button, and if possible, let the soup cool down first. You can always reheat it after it’s blended.
Yes, you can cook this on the stovetop instead of the Instant Pot. Roast the tomatoes in the oven. Saute the onions, garlic and carrots in a dutch oven, then add the remaining ingredients. Bring to a boil, cover and reduce to low and simmer for 15-20 minutes. Blend, taste and adjust seasoning, and serve.
Cool soup before storing. Pour into an airtight container and store in the refrigerator for up to 4-5 days. Reheat in the microwave or in a saucepan on the stove (preferred).
To freeze, cool completely then pour into a freezer-safe container. You can freeze in batch or individual portion sizes. Store in the freezer for up to 6 months. Thaw in the refrigerator overnight before reheating.
- Roasting the tomatoes first adds a ton of flavor and helps to break down the tomatoes for processing. Do not skip this step.
- If you don’t have the time to roast the tomatoes, you’ll want to use canned tomatoes instead.
- If you find the soup to be too acidic, add more sugar, a pinch at a time. Heavy cream will also help to smooth out the flavor.
- Try my Air Fryer Grilled Cheese sandwiches for dunking in your soup.
Soup Recipes To Try Next
- 42 Comforting Soup Recipes
- Chicken Tortilla Soup
- Turkey Taco Soup
- Chicken Broccoli Alfredo Soup
- Bacon and Bean Soup
Instant Pot Roasted Tomato Soup
- 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 or water
- 2 tablespoons fresh chopped basil or more to taste
- 2 tablespoons low sodium soy sauce
- 2 tablespoons jasmine rice
- 1 tablespoon granulated sugar
- Salt & ground black pepper to taste
- Garnishes Fresh basil croutons, fresh grate Parmesan cheese
- Preheat oven to 400℉. 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 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 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. Scrape all the brown bits off bottom of the pot with a wooden spoon.
- Add roasted tomatoes, jasmine rice and fresh basil to the pot. Pour in 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 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.
Adapted from Pressure Cooker Recipes.