Instant Pot Tomato Soup
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This large-batch, freezer-friendly Instant Pot Tomato Soup has been a huge win in my house over and over again. You won’t even consider touching canned tomato soup again.
About This Recipe
- It is a great Instant Pot freezer Meal. Fully cook and freeze it is small portions for future meals.
- I’ve written the recipe to be very large. This meal works well for large groups.
- It comes together in one pot. One and done – just like our Instant Pot Whole Chicken, Instant Pot Turkey Chili, or our Instant Pot Chicken Noodle Soup.
- Serve it with our Homemade Croutons or Gourmet Grilled Cheese.
Ingredient Tips
Keep these tips in mind as you buy or prepare the ingredients:
- Yellow onions and carrots – The directions have you use a blender at the end, but the more uniform you can cut these on the front end, the better.
- Fire-roasted tomatoes – If you can’t find fire-roasted tomatoes, regular diced tomatoes will work.
- Garlic – To save time, buy pre-minced garlic. I do this in most of our soups like our Instant Pot Potato Soup or our Cheeseburger Soup.
- Chicken Stock or Broth – Did you know you can make your own chicken broth?
- Freshly grated Parmesan cheese – This is for serving, but fresh really is best! Save the rind to use in our Instant Pot Vegetable Soup!
How to Make Tomato Soup in the Instant Pot
While this soup does require a few steps, the good news is that it’s not difficult!. Find the full, printable recipe at the bottom of this post.
Saute the Aromatics
Turn on Saute function and heat the oil. Saute the onion and carrots until just beginning to soften. Season lightly with salt and pepper to taste, and add the red pepper while they cook. Add the garlic the last 30-60 seconds of cook time. Press Cancel.
Add More Ingredients & Pressure Cook
Add the broth, tomatoes, tomato paste, and sugar. Season lightly with more salt and pepper and stir until combined. Seal and lock the lid. Cook for 7 minutes on high pressure and then quick release the pressure.
Puree the Soup
Use an immersion blender to puree the soup in the pot until fairly smooth.
What if I don’t have an immersion blender?
If you don’t have an immersion blender, you can transfer the soup in batches to a large blender.
Please be careful during this step! Don’t fill the blender full.
Cover the lid with a towel and hold securely while blending so the lid doesn’t pop off. Carefully, return the puree to the Instant Pot.
How to Freeze Tomato Soup
Yep, it’s easy and works well to freeze soup recipes.
Here’s how to freeze it:
To Freeze: Fully cook the soup and allow it to cool completely (you can safely leave it out for 2 hours at room temp). Then dish it out into mason jars (leave 1 inch of a head space!), individual 2-cup Pyrex bowls with lids, or into reusable freezer bags. Seal and freeze.
To Prepare From Frozen: Thaw in the refrigerator or using the defrost setting in the microwave. Warm in a pot on the stovetop over medium-low heat, stirring occasionally (or in the microwave in 30 second increments).
FAQs
You bet! Simply follow the cooking directions but instead of cooking in the Instant Pot, cook it in the slow cooker for 4-6 hours.
No worries. Use our Tomato Bisque recipe to make it on the stove.
Yes, any type of tomato will work, but Roma or San Marzano tomatoes are ideal because of their sweet, rich flavor. Canned whole, crushed, or diced tomatoes can also be used.
Stored in an airtight container, it should last for about 3-4 days in the refrigerator.
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Instant Pot Tomato Soup
This large-batch freezer-friendly Instant Pot Tomato Soup has been a huge win in my house over and over again. You won’t even consider touching canned tomato soup again.
Ingredients
- 1 tablespoon avocado oil or olive oil
- 2 medium yellow onions, diced (about 2 cups)
- 6 carrots, peeled and diced (about 2 cups)
- 4 garlic cloves, minced
- 1/8 teaspoon red pepper flakes
- Salt and ground black pepper
- 4 cups low-sodium vegetable broth or stock (sub: chicken stock)
- 4 (14.5-ounce) cans diced fire-roasted tomatoes, liquid and all
- 6 tablespoons tomato paste
- 4 teaspoons sugar
- 4 tablespoons butter
- 1 cup half and half, or more to taste
- Freshly grated Parmesan cheese, for serving
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Turn on Saute function and heat the oil. Saute the onion and carrots until just beginning to soften, about 4 minutes. Season lightly with salt and pepper to taste, and add the red pepper while they cook. Add the garlic the last 30-60 seconds of cook time. Press Cancel.
- Add the broth, tomatoes, tomato paste, and sugar. Season lightly with more salt and pepper and stir until combined. (Freezing instructions begin here.)
- Seal and lock the lid. Cook for 7 minutes on high pressure and then quick release the pressure.
- Either transfer the soup to a blender or use an immersion blender in the pot and puree until very smooth. (Note: Please be careful during this step! Don’t fill the blender entirely full. Cover the lid with a towel and hold securely while blending, so the lid doesn’t pop off.) Carefully, return the soup to the pot.
- Stir in the butter and half and half until butter is melted. Taste and then season the soup with salt and pepper to your preference.
- Ladle the soup into bowls and garnish with freshly shredded Parmesan cheese.
Freeze For Later: Follow Steps 1-2. Add the uncooked soup mixture to a gallon-sized freezer bag or round container. Seal and freeze. Tip: Set the freezer bag in a bowl in the freezer for a few hours to help it freeze in the shape of the Instant Pot.
Prepare From Frozen: Note: You will need butter, half and half, and Parmesan to complete this meal. Turn on the Saute function. Saute the frozen meal for 5 minutes to release some liquid. Press Cancel. Seal and lock the lid. Follow Steps 3-6, except cook for 12-15 minutes with a quick release.
Notes/Tips
Crockpot Directions: Simply follow the cooking directions but instead of cooking in the Instant Pot, cook it in the slow cooker for 4-6 hours.
Stove Top Directions: Use our Tomato Bisque recipe.
Half and half – Dairy-free sub: I’ve tested with plain almond milk and it works.
Butter – Dairy-free sub: I’ve tested with ghee or omitting the butter and it works both ways.
Sugar – I used unrefined raw sugar or coconut sugar for a little healthier option.
A half recipe was plenty for a meal plus leftovers! My suspicion is that certain brands of fire roasted tomatoes are better than others. Or maybe our family just can’t handle the flavor. I had a few family members that loved it! If I make it again I may try with half regular tomatoes. But it was easy and a texture success (unlike past attempts)!
Thanks for taking the time to leave a review and let others know what worked and didn’t for your family. Glad the texture was a success! That’s always a battle in my house.
Fantastic recipe! I made it in the slow cooker and my house smelled amazing! The soup was devoured by all.
Love to hear this Caroline! Thanks for taking the time to leave a review.
This is my family’s new favorite, and unfortunately I’m spoiled for any other quicker version of tomato soup. Thankfully when I make it, I freeze it in several portions for quick cold weather lunch options too.
Ha! When you find “the one”, you just can’t settle, can you? 🙂 Thanks for leaving a review Bethany. Glad you’re enjoying this one and freezing it as well!
My family loves this recipe. Unfortunately, I am have recently been placed on a no dairy diet. Any suggestions for the heavy cream?
I get it! I’m dairy-free myself, so I pull out a portion for me before adding in the half and half and butter to the big pot for my family. I stir in a little plain almond milk and ghee (lactose free clarified butter) and that helps add in a little richness/creaminess. It’s also pretty darn good without the dairy, too. Hope that helps!
How much is 1 serving? 1 cup?
Good question. I just updated the nutrition info, but it’s about 1 1/2 cups per serving.
This soup was delicious; a new family favorite. It was also quick and easy, a few of my favorite qualities in a new recipe. Thank you for sharing.
Did you freeze your individual and large portions after making the complete recipe? I’m wondering if the cream curdles or otherwise changes the thawed soup’s texture.
We have frozen a LOT of creamy tomato soup over the years and it does just fine when you rewarm it.
Looking forward to trying this recipe. Can I ask what glass jars you are using for the individual soup portions you have in the photo? I would love to try those.
Yes, they are some of our favorites. So cute! They are Weck brand. A wide-mouthed canning-quality glass jar like these work really well for freezing. Just remember to leave about 1 inch of head space at the top, since the liquid will expand when frozen. There are many to choose from, but the 12.5 ounce ones might work well for individual servings: https://amzn.to/2Cr0AQv