This Instant Pot® recipe was inspired by my out-of-control garden. This soup is great to freeze!


Recipe Summary

10 mins
1 hr 10 mins
15 mins
1 hr 35 mins
3 quarts


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Wash tomatoes thoroughly and add to an 8-quart multi-functional pressure cooker (such as Instant Pot®). Depending on tomato size, you may have to use a little less than 12 cups or cut some of them to fit in the pot. Add 32-ounce carton chicken broth, onion, garlic, pepper, and basil.

  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes, then release remaining pressure carefully using the quick-release method. Unlock and remove the lid.

  • Add remaining can of chicken broth and switch to the Saute function. Cook, stirring as needed, until soup has reduced and thickened, about 30 minutes. Use an immersion blender with the chopper attachment to thoroughly blend tomato mixture. Transfer to a very large bowl.

  • Melt butter in the pot using the Saute function. Mix in flour; cook and stir to create a roux, about 3 minutes. Add 4 cups tomato mixture and stir well to prevent lumps.

  • Add remaining tomato mixture, sugar, salt, and red pepper flakes to the pot. Use an immersion blender with the whisk attachment to whisk soup until well blended and no lumps remain. Serve immediately.

Cook's Notes:

If using larger tomatoes, cut them up to equal 12 cups.

To freeze, let soup cool and pour into 3 large mason jars. Just do not overfill jars!

Nutrition Facts

118 calories; protein 3.5g; carbohydrates 13.1g; fat 6.5g; cholesterol 17.1mg; sodium 300.3mg. Full Nutrition