Instant Pot Tomato Soup Recipe

This Instant Pot tomato soup recipe is one of the best tomato soups I’ve made to date!

Summer tomatoes are in abundance right now and I had a counter full of them. I needed a way to use them up, but it was 100 F. outside. Gotta love that California heat! (Not!) So I took out my trusty Instant Pot and started chopping veggies. The result was this wonderful, clean eating pressure cooker tomato soup that I served with a crusty, whole grain, garlic bread. Delicious!!

A single white bowl with handles on each side sits on a wooden surface, filled with this Instant Pot Tomato Soup. The soup has three croutons sitting in the middle and has a light sprinkle of Italian parsley over it as well.

Why Make This Instant Pot Tomato Soup Recipe?

  • Make the entire recipe in one pot from start to finish.
  • Don’t heat up your whole kitchen.
  • Use up the last of those summer tomatoes.
  • Make a few batches and freeze for colder evenings.
  • You don’t have to babysit it while it cooks.

Recipe Notes

  • This will freeze pretty well for up to about 4 months.
  • Depending on your blender, you may get it close to smooth, but not completely. If you can’t get it totally smooth, allow it to cool and transfer to a high-power blender like a ninja or Vitamix, which can better finish the job. That being said, I didn’t do that and the little bit of texture from the nuts didn’t bother me at all.
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Instant Pot Tomato Soup Recipe

Instant Pot Tomato Soup Recipe

Instant Pot Tomato Soup

This delicious soup is a one-pot dish from start to finish. If you can chop veggies, you can easily make this soup! NOTE: While I did not soak my cashews overnight before making this, I would recommend it. A nice, smooth texture would be far easier to achieve with soaked cashews. Just soak them overnight before making this in enough water to cover them, plus a little extra so they stay covered after they expand.
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Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 10 servings
Calories: 141kcal
Author: Tiffany McCauley


  • Instant Pot


  • 1 tbsp. olive oil
  • 1 cup chopped yellow onion
  • ½ cup sliced celery
  • ½ cup sliced carrots
  • 10 medium garlic cloves (peeled and coarsely chopped)
  • 6 cups chopped tomatoes
  • 1 cup raw cashews (must be raw)
  • 6 oz. can tomato paste (no sugar added)
  • 1 tsp. salt (plus more to taste after cooking)
  • 2 tsp. Italian Seasoning (store bought or see link above)
  • 4 cups vegetable broth (no sugar added)


  • Pour the oil into the IP insert, place inside the IP and press the saute button.
  • When the oil has warmed, add the onions, celery, carrots and garlic cloves. Cook until the onions are translucent, stirring occasionally to keep things from burning.
  • Turn the IP off and add the remaining ingredients. Stir to combine everything and then secure the lid and vent.
  • Press the Manual button and adjust time to 10 minutes. 
  • Once the IP has finished, allow a natural release to happen for about 15 minutes. Then you can do a quick release for the remaining steam.
  • Using a hand blender, blend the soup directly in the IP until it’s completely smooth. (about 1 to 2 minutes).
  • Season to your liking with salt and pepper and serve with homemade, whole grain croutons or a side of crusty, whole grain garlic bread.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Serving: 1cup | Calories: 141kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 918mg | Potassium: 601mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1735IU | Vitamin C: 19.1mg | Calcium: 81mg | Iron: 3.2mg

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