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Home » Dinner Recipes » Instant Pot Tomato Soup with Fresh Tomatoes

Instant Pot Tomato Soup with Fresh Tomatoes

Published: Mar 21, 2022 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

You’ll love the deep tomato flavour in this easy-to-make instant pot tomato soup made with fresh tomatoes, garlic, basil and red bell pepper. It has a delicious, slow simmered tomato flavour and is ready in 30 minutes making it perfect for a weeknight dinner.

A bowl of tomato soup with cheddar and basil on top
Jump to Recipe
30 minutes minutes 21 Comments

Tomato soup is a classic for good reason. It’s good pretty much every time of year (yes, I’ll enjoy tomato soup on a rainy summer day). And a homemade version? Seriously, so much better than anything you can get out of a can–just like Instant Pot mushroom soup. And if you use an Instant Pot, it’s barely any more effort.

My recipe doesn’t require any sautéing, simply add the ingredients to your pressure cooker and walk away.

This recipe goes perfectly with a caramelized onion grilled cheese or a chopped salad.

Why this Recipe Works

All of the ingredients get added to a pressure cooker and cooked at high pressure for 15 minutes. There are a few ingredients that help to give this soup more complexity than you would expect (without roasting any tomatoes!).

It’s sweet, savoury and a little rich. I stir heavy cream in at the end for that delicious, creamy mouthfeel you’d expect from a tomato soup, but you can leave this out if you want to keep things dairy free or vegan.

Ingredients for tomato soup including fresh roma tomatoes, red bell peppers, onions and garlic.

Ingredient Notes

  • The key ingredient here are obviously the tomatoes. I like to use fresh tomatoes and opt for Roma tomatoes because of their meaty texture and lower number of seeds.
  • Bell peppers add additional sweetness to the soup without needing to add any sugar.
  • Garlic and onions are a must in pretty much every tomato recipe (like in a homemade marinara sauce).
  • Dried oregano and dried basil are my herbs of choice as the dried versions can stand up well to the high pressure environment. (Read my piece about choosing fresh vs. dried herbs).
  • This recipe uses a whole can of tomato paste, this is how this soup gets a really deep and rich roasted tomato flavour.
  • I like to use water instead of broth for the liquid so that I can control the amount of salt in the recipe. It may not seem like a lot of water as you’re adding the ingredients to the Instant Pot, but remember that the tomatoes, onions and bell peppers will all release liquid as they cook.
  • Heavy cream is optional, but I’d keep it in. You’ll end up with the velvety soup of your dreams–and who doesn’t want that?
A pot of tomato soup with a drizzle of heavy cream

Expert tips

  1. The order of ingredients is key when using an Instant Pot. Be sure to follow the instructions for the correct order; if you start with the tomato paste, it will burn on the bottom of your pot before it comes to pressure.
  2. Don’t worry too much about chopping the vegetables since they will all be pureed in the end. You’ll want to roughly chop the tomatoes and bell peppers into 1.5-2 inch chunks.
  3. The toppings take this soup over the top, I like to top mine with cheddar cheese and fresh basil.
Step by step instructions for making the soup

Step By Step Instructions

  1. Add all of the ingredients into the Instant Pot, starting with the vegetables and water and finishing with the tomato paste, dried herbs and salt. This order will ensure that the ingredients don’t burn as the pot is coming to pressure.
  2. Seal and cook on high pressure for 15 minutes. Allow the pressure to release naturally for five minutes. Carefully vent to release any remaining pressure and open the lid.
  3. Puree the soup with an immersion blender or in a regular blender and stir in the cream (if using).
Closeup of instant pot tomato soup in a white bowl with cheese and basil on top.

Instant Pot Tomato Soup with Fresh Tomatoes

Author: Louisa Clements
4.05 from 140 votes
You'll love the deep tomato flavour in this easy-to-make instant pot tomato soup made with fresh tomatoes, garlic, basil and red bell pepper. It has a delicious, slow simmered tomato flavour and is ready in 30 minutes making it perfect for a weeknight dinner.
Pin Print
Prep: 10 minutes minutes
Cook: 15 minutes minutes
Pressure Release5 minutes minutes
Total: 30 minutes minutes
Servings: 4

Ingredients

  • 4 lbs Roma tomatoes, roughly chopped
  • 2 red bell peppers, seeded and roughly chopped
  • 2 onions, quartered
  • 4 cloves garlic, smashed
  • ¾ cup water
  • 1 5.5oz can of tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 ½ teaspoon salt
  • ¼ cup heavy cream, optional

For toppings:

  • ¾ cup grated cheddar cheese
  • 2 tablespoon fresh basil

Instructions

  • To your pressure cooker add the tomatoes, bell pepper, onion, garlic and water. On top of those ingredients, add the tomato paste, dried oregano, dried basil and salt.
  • Lock lid and point valve to sealing. Set to cook at high pressure for 15 minutes. When the cook time is complete, allow the pressure to release naturally for 5 minutes. Carefully vent to release any remaining pressure and open the lid.
  • Puree the soup either with an immersion blender or using a regular blender. Stir in heavy cream, if using.

Notes

  1. Be sure to follow the order of ingredients when adding to the pressure cooker. If you have the tomato paste on the bottom, you run the risk of it burning as your pot comes to pressure. 
  2. It may not seem like there is enough water being added to the pot, don’t worry! The tomatoes, bell peppers and onions will all release liquid as the soup cooks. 
Did you try this recipe?Leave a comment + rating and let me know what you think!
Filed Under: Dinner Recipes, easy, Fall, gluten free, Instant Pot, quick recipes, Soup Recipes, vegetarian, Winter
Nutrition Facts
Instant Pot Tomato Soup with Fresh Tomatoes
Amount Per Serving
Calories 263 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 38mg13%
Sodium 1047mg46%
Potassium 1342mg38%
Carbohydrates 29g10%
Fiber 8g33%
Sugar 17g19%
Protein 11g22%
Vitamin A 6141IU123%
Vitamin C 144mg175%
Calcium 245mg25%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.
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4.05 from 140 votes (133 ratings without comment)

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Comments

  1. Dana

    January 20, 2025 at 8:16 pm

    Delish !! I had to substitute a can of fire roasted tomatoes to replace one of the pounds of Campari tomatoes. I also made grill cheese sandwiches with homemade sourdough bread! Will make again and again!

    5 stars

    Reply
    • Louisa Clements

      February 07, 2025 at 11:57 am

      Hi Dana, I'm so glad you enjoyed this recipe! Perfect with grilled cheese, happy cooking!
      Reply
  2. Deborah Poulton

    September 30, 2024 at 2:50 pm

    Made this today. I did a half quantity of the ingredients with fresh tomatoes from my garden. I cooked the soup for 12 minutes ant high pressure and then let it stand for 5 minutes releasing the pressure. Blended the soup but there were tiny slivers of tomato skin and seeds, so I’ve sieved the remaining soup and frozen it. It tastes amazing.

    5 stars

    Reply
    • Louisa Clements

      November 10, 2024 at 12:01 pm

      So glad you enjoyed this Deborah! Thank you for taking the time to let me know, happy cooking!
      Reply
  3. Deborah Poukton

    September 30, 2024 at 2:50 pm

    Made this today. I did a half quantity of the ingredients with fresh tomatoes from my garden. I cooked the soup for 12 minutes ant high pressure and then let it stand for 5 minutes releasing the pressure. Blended the soup but there were tiny slivers of tomato skin and seeds, so I’ve sieved the remaining soup and frozen it. It tastes amazing.

    5 stars

    Reply
  4. Kim Maden

    September 29, 2024 at 4:15 am

    I've made this recipe two times. I did take out the seeds of the tomatoes the second time around because my husband is pickier about it. The seeds didn't blend well the first time so I scooped out each tomato and it worked out perfectly and my husband enjoyed it much more the second time around. Making it for a third time. Very easy once I scoop out those tomato seeds. Easier to do it that way than using a sieve, I did try the sieve before but the tomatoes soup was too thick to go through it and didn't work well. Very good tomato soup though!

    5 stars

    Reply
    • Louisa Clements

      November 10, 2024 at 12:01 pm

      So glad you enjoyed this, Kim! You can definitely remove the seeds if that is your preference! Happy cooking!
      Reply
  5. Tina

    September 21, 2024 at 12:31 pm

    Can you freeze the soup?
    Reply
    • Louisa Clements

      November 10, 2024 at 12:02 pm

      Hi Tina, I've never tried freezing this soup but I can't see why not! I'd probably freeze it before adding the cream as dairy can get a little weird when frozen and then stirring in the cream once you reheat after defrosting. Let me know how it goes!
      Reply
  6. Elaine

    August 16, 2024 at 6:57 pm

    I made this, but didn't have 2 peppers. I did one pepper, one jalapeño and one zucchini chunk cut. It as so good!!! Definitely a keeper.

    5 stars

    Reply
    • Louisa Clements

      September 02, 2024 at 1:14 pm

      So glad you enjoyed, Elaine! Thank you for taking the time to leave a review, it is much appreciated! Love the addition of the jalapeno--yum!
      Reply
  7. Bryan

    November 30, 2023 at 1:39 am

    Seal and cook on high pressure for 15 minutes. Allow the pressure to release naturally for five minutes. Lock lid and point valve to sealing. Set to cook at high pressure for 10 minutes. When the cook time is complete, allow the pressure to release naturally for 5 minutes. Both of these are listed on this page, currently. Sooooo….which is it? 10 or 15 minutes?
    Reply
    • Louisa Clements

      December 01, 2023 at 7:03 am

      Hi Bryan, good catch! it should cook for 15 minutes. I've updated to clarify! I hope you enjoy, happy cooking!
      Reply
  8. Steven

    September 28, 2023 at 1:35 pm

    I made this with tomatoes that were given to us, no Romas, but wow is it yummy. I used fresh Basil and added one Cayenne Pepper. Delicious.

    5 stars

    Reply
    • Louisa Clements

      October 02, 2023 at 10:07 am

      So glad that you enjoyed, Steven! That sounds delicious.
      Reply
  9. Kathy

    February 08, 2023 at 9:40 am

    What if you don’t have a pressure cooker? Can you make in a slow cooker?
    Reply
    • Louisa Clements

      February 19, 2023 at 11:16 pm

      Hi Kathy, I haven't tried this in a slow cooker, but I would think that it would work with everything cooked on low for 8 hours. I hope you enjoy!
      Reply
  10. Joyce Economus

    January 30, 2023 at 4:37 pm

    Absolutely the finest soup ever! So excited that this tomato soup does use wheat or High Fructose Corn syrup as many of the canned soups contain! ( I will never buy canned tomato soup again!) This is a keeper! Thank you thank you!!!

    5 stars

    Reply
    • Louisa Clements

      February 05, 2023 at 11:42 am

      So glad you enjoyed this, Joyce! Thank you for your kind comment and letting me know how much you enjoyed it!
      Reply
      • Kim D Maden

        September 24, 2023 at 11:58 pm

        Should Have I took out the seeds of the Roma tomatoes? Even after I blended it really good there were still seeds. It was perfectly fine for me, but my husband is pickier. I absolutely love this recipe!.
        Reply
        • Louisa Clements

          October 02, 2023 at 10:17 am

          Hi Kim! I've never had a problem with the seeds in the tomatoes, you could try removing them before cooking or straining it through a sieve after blending. I'm so glad you enjoyed it!
          Reply

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Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 14 years.
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