This Instant Pot Tomato Soup comes together in under 30 minutes with common pantry staples and is super creamy while still being dairy-free!
Making tomato soup in the Instant Pot is the ultimate comfort food that comes together super fast. Nothing is more comforting than a big bowl of creamy dairy-free tomato soup paired with a gluten-free grilled cheese (dairy optional on that one!). I rarely make soups on the stove or in my crockpot anymore because it saves so much time and is still so flavorful to make tomato soup, beef and vegetable soup, chicken avocado soup and chili in the Instant Pot!
What ingredients do you need to make tomato soup in the Instant Pot?
- Onion
- Garlic– jarred minced works A-okay here!
- Avocado oil
- Crushed or diced tomatoes– the soup is blended so it really doesn’t matter!
- Chicken broth (or vegetable broth for vegetarian preferences)
- Coconut milk (full fat canned, ideally not the refrigerated one in the carton)
- Tomato paste
- Basil (fresh if possible, but dried works too!) and oregano
- Salt & pepper
What are good toppings for tomato soup?
Tomato soup is even better with toppings! Chopped fresh basil, croutons, fresh cream or yogurt drizzle, cheese or some simple cracked pepper all make for great tomato soup toppings!
What do you serve with tomato soup ?
If you’re wondering what to serve with tomato soup, a grilled cheese is always a great choice. Other options include any type of salad, any variety of sandwich, a quesadilla or anything that ideally has a protein source to make it more of a balanced meal. But is there anything better than a crusty grilled cheese dipped into warm tomato soup?
Making tomato soup in the Instant Pot couldn’t be easier and if you’re new to pressure cooking, this easy soup recipe is a great first one to try out! If you try this recipe, I’d love to know how you liked it and what toppings you added!
Tomato Soup
Ingredients
- 1 Tbsp avocado oil
- 1 large white or yellow onion, diced
- 3 heaping Tbsp jarred, minced garlic or 3 fresh garlic cloves, minced
- 1 cup chicken broth (use vegetable broth if vegan or vegetarian)
- 1 28 oz. can can crushed or diced tomatoes
- 1 15 oz. can fire roasted diced tomatoes
- 1 can full-fat coconut milk
- 2 Tbsp tomato paste
- 1/3 cup chopped fresh basil or 1 Tbsp dried basil, plus extra for garnish
- 1 tsp dried oregano
- 1/2 tsp salt, plus more to taste
- 1/2 tsp ground black pepper, plus more to taste
Instructions
- Turn the Instant Pot to the sauté mode and sauté onion in avocado oil for 3-5 minutes or until onion is softened and begins to slightly brown. Once it has begun to brown, add garlic and cook an additional minute while stirring.
- Add the broth to deglaze any browned bits of onion from the pot and scrape with spatula or wooden spoon, if needed.
- Add both cans of tomatoes, tomato paste, spices (basil, oregano, salt and pepper) and coconut milk.
- Set to pressure cook for 8 minutes and allow to come to pressure. You can do a natural pressure release or quick release.
- Using an immersion blender (handheld), carefully puree until smooth. If you don’t have an immersion blender, you can blend the soup in your blender in two separate batches.
- Add more salt and pepper to taste, if desired. For consistency modifications, see notes below.*
- Serve hot, preferably with a grilled cheese or crunchy gluten-free chunks of bread! Garnish with additional basil, if desired.
Notes
If you’d like your soup creamier, add more coconut milk.
If you’d like your soup thicker, add 1 Tbsp cornstarch dissolved in 2 Tbsp cold water.
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2 Responses
Soooo good! I grew up on the canned stuff, too! This is so much tasty and healthy!
I’m so glad you enjoyed it! And I hear you on that- my dad used to love the canned stuff so I ate that also but this is definitely a nutritious upgrade without too much extra work! Thanks, Paige!