Say goodbye to Campbell's because this healthy homemade instant pot tomato soup is a quick & simple weeknight meal your family will love! Full of flavor, this recipe is dairy free, Whole30, paleo and gluten free. The best creamy and flavorful bisque and done in the pressure cooker in less than 30 minutes!
When temperatures drop I'm looking for a cozy soup recipe to pour into a bowl and keep me warm! A few of my best recipes include chicken enchilada, corn chowder, chili or this instant pot tomato soup.
You can use fresh tomatoes from your garden or farmer's market or canned works well too! I made this recipe in my Instant Pot, but you can use a Ninja Foodi or whatever pressure cooker model you have.
Why This Recipe Works
- Easy to help picky eaters get their veggies. Add in spinach, celery, red pepper, eggplant or carrots for even more hidden veggie goodness - they all get blended in!
- Instant pot tomato soup is a healthy comfort food your kids will love. Make ahead and serve with a grilled cheese sandwich for an easy weeknight meal.
- Made with no cream making it the best vegan, paleo, Whole30 and healthy instant pot tomato soup you will find!
- Perfect for busy weeknights when you forgot to take something out of the freezer or throw a meal in the crock pot!
- Instant Pot tomato soup can be made using ingredients you likely already have in your pantry. Canned tomatoes work well as do fresh.
Ingredients for This Recipe
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Tomatoes: Fire roasted canned or fresh tomatoes work well. I used a mix of both fresh Roma and canned San Marzano. Throwing in a few sun dried tomatoes also work very well and give the soup amazing tangy flavor.
- Chicken Stock: Can be swapped with vegetable broth to make vegan (also swap for vegan butter). You can also use beef broth if that is what you have on hand. The chicken broth also helps to avoid the "burn warning."
How to Make This Recipe
This is a step by step walkthrough of how to cook this recipe. Exact cook time and temperatures are available in the recipe card at the bottom.
- Melt butter and olive oil using the saute mode. Cook onions until translucent and add in garlic. Add in remaining ingredients, stir well and cook on manual for 12 minutes.
- Quick release and use an immersion blender to make it super creamy and smooth. Strain soup through a strainer to catch any tomato seeds if desired.
- If you do not have an immersion blender you may blend the soup in a traditional blender or Vitamix. Be sure to be careful transferring hot soup and allow for space in the blender for soup to expand during blending.
- To thicken soup: Add in 1 chopped carrot. You can always add in more chicken broth to thin it out.
- Storage: Store in an airtight container for up to 4 days in the refrigerator. Freeze leftovers and store in a freezer safe container for up to 3 months.
- Reheat: Reheat in a Dutch oven on the stovetop over medium-low heat until heated through. It may also be reheated in the microwave.
- If you use fresh tomatoes I recommend roasting them prior to using and you may want to strain the soup to catch any tomato seeds.
- Make Indian-style by adding in lentils, chickpeas and coconut milk.
- Add in tortellini for a hearty meal. Top with basil or dill for added flavor.
- Serve soup with a grilled cheese sandwich, over stuffed peppers with rice or topped with grilled cheese croutons.
- Stir in some cream cheese, Parmesan cheese, sour cream or Greek yogurt for some extra creaminess.
Both fresh and canned work well in this dairy free soup. I like San Marzano or Roma for this recipe.
Yes, saute the onions and garlic in a large stock pot then add in remaining ingredients. Allow to simmer over medium-low heat for 25 to 30 minutes prior to blending.
Yes, saute the onions and garlic in a skillet over medium heat until cooked and then add all ingredients to a crock pot and cook on low for 6-8 hours prior to blending.
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Instant Pot Tomato Soup
- 2 tablespoon butter
- 2 tablespoon olive oil
- 1 small onion
- 3 cloves roasted garlic smashed or grated
- 5 large fresh tomatoes or 1 28 ounce can of tomatoes
- 28 oz can of tomatoes
- 1 tablespoon raw honey
- 1 cup chicken broth add up to additional ½ cup if you want a thinner soup
- salt & pepper to taste
- Using the saute function, melt butter and olive oil. Once melted and hot, add in onions and saute for 5-7 minutes until translucent.
- Add in garlic and stir until well incorporated. Allow to saute for about 30 seconds. Cancel saute mode.
- Add in tomatoes, honey and chicken broth. Cook on manual high pressure for 12 minutes. Quick release once done.
- Use an immersion blender to make smooth and creamy. Alternatively, transfer soup to a high-speed blender and blend until creamy.
- Strain soup through a strainer to catch tomato seeds if using fresh tomatoes. Season with salt & pepper to taste.