Name: Instant Pot Tomato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 55 min
Yield: 16
Ingredients: 1 (28 ounce) can of whole or crushed tomatoes, I used Hunt's San Marzano Garlic + Red Pepper whole tomatoes.; 1 (46 ounce) can of 100% tomato juice; 3 ounces canned tomato paste, two heaping tablespoons.; 1/2 cup of dry white wine, like Sauvignon Blanc; 4 tablespoons of butter, 1/2 a stick; 2 -3 cloves of garlic, chopped.; Salt + Pepper to taste; a large pinch of red pepper flakes, optional; Heavy cream, half + half, or milk of choice, optional. I used about one cup of coconut milk.

Easy, flavorful tomato soup made in your instant pot or on the stovetop. It's the perfect soup for grilled cheese. Plus, it comes together in no time!

You'll love this recipe because...

it can be made in the instant pot (or on the stovetop)
it's super flavorful
a little spicy
creamy (can be made with non-dairy milk)
uses ingredients you probably already have at home

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How to make this tomato soup in the instant pot.

First, turn the instant pot to saute. Once it has heated, melt the butter. Next, add in half a small can of tomato paste and chopped garlic.

Cook this mixture until everything becomes very fragrant, stirring continuously to prevent burning. This step will only take a few minutes, but you may have to lower the settings or turn the instant pot on and off if it starts to get too hot.

Next, deglaze the pot with white wine. Again, stirring continuously to incorporate the garlic and tomato paste. Let the white wine cook down while you open the tomatoes.

Use these tomatoes.

I use Hunt's San Marzano garlic and red chili pepper Whole Tomatoes. This content is not sponsored by Hunt's, but I wish it was! You are welcome to use any variety: whole, crushed or pureed. However, I really enjoy the flavor these Hunt's tomatoes give off, and whole tomatoes, in general, are juicier.

After, pour in one entire (28-ounce) can of whole tomatoes, then crush the tomatoes with your spoon's back. I use an immersion blender for smooth tomato soup, but if you like yours to have some texture, spend an extra minute finely crushing the tomatoes.

Once you've crushed the tomatoes, add one (48-ounce) can of pure tomato juice with a good pinch of salt, pepper, and chili flakes (if using).

Secure the lid.

Now, secure the lid of the pressure cooker. My particular instant pot has a soup setting, which is supposed to control the temperature, so the liquid stays at a simmer.

I set that to 30 minutes, but you can also select manual (high) pressure, and if you're short on time, you can lower it to 15 minutes.

I own a black stainless 6 quart Duo Nova, which auto seals. Follow the directions for your specific Instant pot. Pressurizing times may vary.

When the tomato soup has finished cooking, allow the steam to release 15 - 20 minutes naturally. ALWAYS turn the pressure release valve to let any extra steam out before opening your instant pot!

Blend for smooth, perfect tomato soup.

Again, I prefer smooth tomato soup. I use an immersion blender, so I don't have to transfer the hot soup to a blender-- this tool has been an absolute lifesaver, especially since many blenders are hard to clean.

Finish it off.

Once the tomato soup has been blended, pour in your milk of choice. I used a little over a cup of coconut milk. I've also made this with cream and half and half. If you are using cream, you won't need as much, just add the milk to your preference.

Serve in cute bowls with a side of grilled cheese for dipping! You can garnish this with anything, but I like fresh herbs, Parmesan cheese, crushed almonds, or toasted breadcrumbs.

Dutch oven instructions

The directions are the same, but instead of pressurizing, bring it up to a boil, then cover the tomato soup and let simmer over medium-low heat for about 30 - 60 minutes.

Cooking for one hour will better develop the flavors, but I've cooked this for 30 minutes when I'm in a hurry and it's just as good. Just make sure to keep the heat lower and stir the tomato soup occasionally.

Directions are as follows:

First, cook the tomato paste and garlic, in melted butter, over medium to medium-high heat.

Once the tomato paste and garlic is fragrant, deglaze the pot with white wine, then add whole tomatoes, crushing them with the back of your spoon.

Next, add in tomato juice and seasonings. Bring the tomato soup to a boil, let it simmer on low to medium low for 30 minutes to one hour. Stirring occasionally.

Use an immersion blender to make a smooth tomato soup.

After, add your milk of choice to your desired creaminess. For reference, I used about a cup of coconut milk, but sometimes I use cream or half and half.

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I think you might like these recipes...

Instant Pot Tomato Soup

Yield: 16 cups

Prep Time: 10 minutes

Cook Time: 30 minutes

Pressure Release: 15 minutes

Total Time: 55 minutes

Simple, super flavorful tomato soup that can be made in your instant pot or in an enamel dutch oven.

Ingredients

1 (28 ounce) can of whole or crushed tomatoes, I used Hunt's San Marzano Garlic + Red Pepper whole tomatoes.
1 (46 ounce) can of 100% tomato juice
3 ounces canned tomato paste, two heaping tablespoons.
½ cup of dry white wine, like Sauvignon Blanc
4 tablespoons of butter, ½ a stick
2 -3 cloves of garlic, chopped.
Salt + Pepper to taste
a large pinch of red pepper flakes, optional
Heavy cream, half + half, or milk of choice, optional. I used about one cup of coconut milk.

Instructions

Turn the instant pot on saute. When the pot is hot, melt butter, then add tomato paste and garlic. Stir continuously for 2 - 3 minutes or until the paste starts to cook down and the garlic become fragrant. You may have to turn the heat on and off, if the pot gets too hot.
After, pour in the white wine mixing to incorporate the tomato paste. Let the wine cook down for a couple of minutes, while you open the can of tomatoes. Add in one 28-ounce can of whole tomatoes. Break the tomatoes down with the back of your spoon.
Next, carefully pour in tomato juice and season with a large pinch of salt, pepper, and chili flakes (if using).
Seal the instant pot and set it to soup or manual mode/pressure cook for 30 minutes. When it's finished cooking, allow natural release for 15 minutes.
Before removing the lid, press the pressure release valve according to your instant pot instructions.
Blend until smooth using an immersion blender. This step is optional, but if you skip this step, crush your tomatoes very well in step 2. You can also use pre-crushed tomatoes or tomato puree instead of whole tomatoes, if you prefer.
Lastly, once the tomato soup has been blended, pour in heavy cream, half + half, or milk of choice. I used a little more that one cup of coconut milk, but add the dairy to your taste preference.
Taste the soup and adjust flavor as needed.
Serve topped with fresh herbs, crushed almonds, Parmesan cheese, olive oil, chili oil, or croutons.

Enamel Dutch Oven

Follow instructions as above, but allow to cook, covered, over a simmer on medium-low heat for 30 - 60 minutes.

Heat enamel dutch oven over medium-high heat. When pot is hot, melt butter, add tomato paste and garlic-- stir continuously until paste cooks down and garlic becomes fragrant.
Deglaze the pot with white wine, scraping the bottom with your spoon. Add whole tomatoes, breaking them down with the back of the spoon.
Next, add in tomato juice with a large pinch of salt, pepper, and chili flakes (if using). Bring the tomato soup to a boil.
Reduce to a simmer and cover the pot. Stir the soup occasionally, scraping the bottom to loosen any tomatoes that may have gotten stuck.
Blend the tomato soup with an immersion blender, then add milk of choice to your desired creaminess. I used a little more than one cup of coconut milk.
Taste the soup and adjust the flavors as needed.
Serve topped with fresh herbs, crushed almonds, Parmesan cheese, olive oil, chili oil, or croutons.

Notes

I highly recommend Hunts San Marzano garlic and red pepper canned whole tomatoes, but you can use any whole tomato, crushed tomato, or tomato puree you like. If you are using a can of unflavored tomatoes, add an additional 1 - 2 cloves of garlic.

If you are using hunts garlic and red pepper canned tomatoes, you can skip the additional red pepper flakes, unless you'd like it really spicy.

If you are short on time, you can cook the soup for less time (around 15 minutes) when using the instant pot.

I am using a 6 quart instant pot. Pressurize time is not included in total time.

Easy Tomato Soup