On a cold chilly day you can’t go wrong with this Instant Pot tomato soup. This was my first time using our Instant Pot and now I’m hooked. Don’t worry, if you don’t have an Instant Pot you can still make this soup. You can use a dutch oven and just make sure you cook the carrots a little longer and simmer the tomatoes. Pair this tomato soup with a grilled cheese, and you’ve got a perfect winter lunch.
Instant Pot Tomato Soup
I can’t believe it took me this long to finally use my Instant Pot. Now I’m constantly researching new recipes I can quickly make in my Instant Pot this winter. We actually made this soup while we were up north last weekend and everyone (including the kids) loved this soup. You can really customize the seasonings in this soup using dried or fresh herbs. And, you can customize the consistency of the soup by using extra vegetable broth for a more liquid soup.
Instant Pot Tomato Soup
Equipment
- Instant Pot
Ingredients
- 3 tbsp Extra Virgin Olive Oil
- 2 Medium Onions chopped
- 4 Carrots chopped
- 2 Garlic Cloves chopped
- 3 cups Vegetable Broth
- 1 28oz can Crushed Tomatoes
- 7 Compari Tomatos chopped
- 1 tbsp Honey
- 1 1/2 tsp Salt
- 1 tsp Pepper
- 1 tsp Dried Basil
- 1 tsp Dried Thyme
- 1/2 tsp Dried Parsley
Instructions
- Set your Instant Pot to the Saute function. Add the olive oil and onions and cook until the onions are translucent. Add carrots and saute for another 1-2 minutes. Add the garlic and saute for 1 minute.
- Add the vegetable broth. Use a spoon to make sure you get all the bits from the bottom.
- Add the can of crushed tomatos, chopped tomatos, honey, salt, pepper, basil, thyme and parsley. Stir everything together.
- Close your Instant Pot and make sure it's sealed. Set your Instant Pot to High pressure to cook for 15 minutes. Your Instant Pot will take at least 10-15 minutes to come to pressure and then countdown the 15 minutes. Let the pressure release naturally for 5-7 minutes. Be careful opening the Instant Pot if there is any remaining pressure.
- Use a potato masher or immersion blender to blend your soup. Either of these tools will work depending on consistancy you prefer for your soup.
- You can adjust the seasonings at this point if you think your soup needs more salt etc. Serve your soup with a grilled cheese.
If you don’t have an immersion blender you could also use a potato masher to mash up some of the carrots or tomatoes. Either of these methods work great!
Serve this delicious tomato soup with a classic grilled cheese for a yummy lunch. Cory and I also enjoy this soup with cornbread or a fresh baguette. My family also loved topping the soup with freshly grated parmesan cheese and a drizzle of olive oil. Please leave a comment below letting me know you made this soup! I would love your feedback on this recipe.
If you love this recipe, check out my vegetarian chili recipe. This vegetarian chili with quinoa is perfect for a winter lunch or dinner served with cornbread. Enjoy!
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