Facebook Pinterest X (Twitter) Reddit Flip it

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.

Instant Pot sold on Amazon. (Affiliate link)

More Healthy Recipes

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.

No ratings yet

Print Pin Rate Add to Collection

Course: Soup

Cuisine: American

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: servings

Calories: 141kcal

Author: Tiffany McCauley

Equipment

Instant Pot

Ingredients

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)

US Customary – Metric

Instructions

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.

Notes

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

Nutrition