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Instant Pot® Tomato Soup

Rated as 4.57 out of 5 Stars
2

"If you're looking for comfort food, look no further. This creamy and delicious Instant Pot® tomato soup recipe warms the soul from the inside out. Garnish the tomato soup with Parmesan cheese, oregano, and/or basil. Serve with grilled cheese for the ultimate cozy meal and enjoy!"
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Ingredients

55 m servings 379
Original recipe yields 4 servings

Directions

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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add olive oil, celery, carrot, onion, and garlic. Cook for 5 minutes, stirring occasionally.
  2. Stir in vegetable broth, diced and crushed tomatoes, tomato paste, basil, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  3. Meanwhile, melt butter in a small saucepan over low heat. Stir in flour until a smooth, thick paste forms, about 3 minutes.
  4. Release pressure naturally for 2 minutes according to manufacturer's instructions. Release remaining pressure by opening the valve to vent.
  5. Use an immersion blender to carefully puree the hot soup. Select Saute function again; set timer for 3 minutes. Add flour paste, stirring continuously. Add milk, Parmesan cheese, sugar, and red pepper flakes. Season with more salt and pepper if needed. Stir to combine until the timer ends.

Footnotes

  • Cook's Notes:
  • The cane sugar helps cut the acidity, but you can leave it out.
  • You can use a regular blender to puree the soup. The soup will be extremely hot, so work in batches and be careful when blending.

Nutrition Facts


Per Serving: 379 calories; 20.2 39.8 11.9 44 1321 Full nutrition

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Reviews

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3.7.19 I made this exactly as written and was a little let down in the depth of tomato flavor. Tomato soup is just about my favorite soup, I’ve made a good number of recipes on this site, and ...

Loved it tasty and filling will do it again

This was so easy and tastey. I didn’t have celery on hand, so I doubled the amount if carrots I used and also tossed in bell peppers.

I doubled the tomatoes and used a whole can of tomato paste because I like thick and hearty tomato soups. I doubled the garlic too. I had a roasted bulb of fennel I added too at the initial saut...

used tomato juice instead of vegetable broth, used 1/4 tsp basal, added 2 tsp of oregano, used 1/2 cup half and half, 1/2 cup skim milk. When soup was done i stirred in 8 ounces of cheddar che...