Instant Pot Tomato Soup

Try this super simple and healthy tomato soup in the Instant Pot for a quick family dinner on gracefullittlehoneybee.com

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Instant Pot Tomato Soup

 

I used to think that I didn’t like tomato soup, but then I tried it with my home canned juice in the Instant Pot and now I make it once per week. It’s so easy to put together and super healthy. Of course you can use store-bought tomato juice if you don’t can your own.

I have to admit that puréed soups are quickly becoming one of my favorite winter meals. They’re warm, filling and DELICIOUS. I know your family will LOVE this recipe. It’s especially good served with bread sticks for dipping in my humble opinion. Enjoy the recipe friends!

How to Make Instant Pot Tomato Soup:

serves 4-6

Hit the Sauté function on the Instant Pot and add butter to melt.

Add all diced vegetables to pot and sauté for 5-7 minutes or until veggies start to soften.

Add tomato juice, broth and seasonings.

Hit the Soup setting and adjust time to 10 minutes.

After the cooking time has elapsed, release the pressure manually and remove the lid.

Blend with immersion blender until smooth.

(Optional) Add milk or cream and stir. Serve with bread sticks or grilled cheese sandwiches.


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Print Recipe

Instant Pot Tomato Soup

Simple and healthy tomato soup in the Instant Pot.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: Instant Pot Tomato Soup
Servings: 6
Calories: 139kcal

Ingredients

  • 3 tbsp butter
  • 1 onion diced
  • 3 medium carrots diced
  • 3 ribs celery diced
  • 1 bell pepper diced
  • 3 cloves garlic minced
  • 1 quart tomato juice
  • 3 cups beef broth
  • salt & pepper to taste
  • 1 cup milk or cream optional

Instructions

  • Hit the Sauté function on the Instant Pot and add butter to melt.
  • Add all diced vegetables to pot and sauté for 5-7 minutes or until veggies start to soften.
  • Add tomato juice, broth and seasonings.
  • Hit the Soup setting and adjust time to 10 minutes.
  • After the cooking time has elapsed, release the pressure manually and remove the lid.
  • Blend with Immersion Blender until smooth.
  • (Optional) Add milk or cream and stir. Serve with bread sticks or grilled cheese sandwiches.

Nutrition

Calories: 139kcal | Carbohydrates: 15g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 555mg | Potassium: 652mg | Fiber: 2g | Sugar: 11g | Vitamin A: 6678IU | Vitamin C: 58mg | Calcium: 88mg | Iron: 1mg

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6 Comments

  1. Wow! This looks wonderful...I will have to try this recipe in the Fall. How long do the leftovers keep in the fridge/freezer?
      1. Missy....Just made some of this since its rather chilly here in upstate NY. It’s sooooooo good. Thanks for the recipe. I tried it with and without the milk and I like it with the milk best. I have really upscaled my Grilled Cheese and Tomato Soup game....can’t wait for dinner!
  2. We grow tomatoes, too, in Zone 9. We froze them last year in gallon freezer bags after blanching and removing the skins. We made tomato soup, too. I am interested in your tomato juice recipe. Could you please share it? (Mainly your technique ; )) Thank you!

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