Tomato soup is pretty versatile in the sense that it can be made with canned, roasted, or fresh tomatoes. Below is an easy instant pot recipe, it is vegan, gluten-free, and made with fresh tomatoes. It is comfort food for the winter and can be made in under 30 minutes.
Ingredients
Fresh ripe tomatoes, a few vegetables, and herbs to enhance the flavor are all it takes to make this rich, creamy, and comforting tomato soup.
Vegetables like bell pepper, onions, celery, and carrots are used to make the soup. A low-sodium vegetable broth, herbs like rosemary, and bay leaf are needed. Finally, for making it thick, a cornstarch slurry made with cornstarch and water is added to the hot soup.
Instructions
To make tomato soup from scratch you need fresh tomatoes and a few fresh vegetables like celery, carrot, and bell pepper which enhance the flavor of the soup.
Tomato soup can be easily made in less than 30 minutes in an electric pressure cooker like an Instant Pot. Just pressure cook all the ingredients and then blend them to a smooth consistency using a hand blender.
To make this vegetarian tomato soup at home, first, heat a little bit of oil in the Instant Pot on saute mode and 'normal' setting. Saute onions and garlic in the hot oil until the onions are translucent. Finally, add all the remaining ingredients (except for cornstarch slurry) and pressure cook on high-pressure mode.
Remove the bay leaf and insert an immersion hand blender and blend into a puree with a smooth consistency. If you prefer, you can strain the soup with a strainer. Personally, I like to strain the soup.
Taste the soup and adjust it as per your liking by adding some salt, pepper, or sugar as needed. Adding a little bit of sugar enhances tomato soup's taste.
To make tomato soup in an instant pot, pressure cook all the ingredients on high-pressure mode for 5 minutes with the release valve in the sealing position. Allow the pressure to release naturally for 10 minutes and then release the remaining pressure manually.
Prepare the cornstarch slurry by mixing cornstarch with water (cold) and adding it to the soup. Stir the soup well, this should thicken the consistency. Press the 'cancel' button on the Instant Pot to come out of 'saute' mode. The soup is now ready for serving.
Serving suggestions
Tomato soup can be served as an appetizer or as a starter. Grilled cheese sandwich served with fresh tomato soup makes a satisfying and comforting meal, especially during the chilly winter days. You can also serve it with French bread or in bread bowls.
Dipping garlic knots or soft homemade breadsticks into a hot bowl of tomato soup is a perfect cozy vegan dinner.
Tomato soup can be topped with a tablespoon of heavy cream (non-vegan), croutons, oyster crackers, and grated cheese. You can also use some basil leaves for garnishing while serving.
Storage
Tomato soup can be stored in the refrigerator for 3-4 days in an airtight container. When you are ready to eat, simply reheat the soup in the Instant Pot, cooktop, or in the microwave.
You can also freeze the tomato soup in the freezer in airtight containers once it is cooled down completely. It is best not to add heavy cream when you plan to freeze it. When you want to serve it, you can place the container in the refrigerator for a few hours or overnight and then reheat it.
FAQ
How do you thicken tomato soup?
For a vegan tomato soup, you can thicken the tomato soup by adding cornstarch slurry. Ensure that the soup is hot before adding the cornstarch slurry by turning on the 'saute' mode.
Don't forget to check out these instant pot dinner recipes
- 15 bean soup
- Vegan pasta soup
- Vegetable casserole
- Broccoli pasta
- Chana dal masala
- Mixed lentils
- Vegan Instant Pot soup recipes
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📖 Recipe
Instant Pot Tomato Soup
Equipment
Ingredients
For Soup
- 1 lb Tomatoes
- ½ cup Onions (chopped)
- 2 cloves Garlic (crushed, or minced)
- ⅓ cup Bell pepper (chopped)
- 1 stalk Celery (diced)
- 1 large Carrot (diced)
- 1 teaspoon Organic cane sugar
- 3 cup Vegetable stock
Oil, salt and spices
- 1 tablespoon Oil
- 1 teaspoon Salt
- 3 Inch Rosemary (or ½ tsp dried)
- ½ teaspoon Black Pepper
- 1 Bay leaf
For cornstarch slurry
- ½ tablespoon Corn starch
- 2 tablespoon Water
For garnishing
- 2 tablespoon Heavy Cream (optional)
- Croutons
Instructions
Make tomato soup in instant pot
- Turn the instant pot on saute mode on normal setting
- Once the instant pot is hot, add oil and allow the oil to become hot.
- Add onions, bayleaf and garlic and saute until the onions become translucent.
- Add all the other ingredients from "For Soup" section and give it a mix.
- Lock the instant pot lid, select cancel to come out of saute mode.
- Pressure cook on high setting for 5 minutes with the release valve in sealing position and "keep warm" setting on.
- Allow the pressure to release naturally for 10 minutes and then release the remaining pressure by moving the release valve in venting position until the silver pin drops.
- Remove the bayleaf and with an immersion hand blender, blend into a smooth soup.
- Optionally, strain the soup using a strainer.
Thicken the tomato soup (optional)
- Mix the cornstarch and water to make a cornstarch slurry.
- Turn the saute mode on the normal setting and ensure the soup is hot.
- Pour in the corn starch slurry into the soup and give it a mix. Allow to cook for a minute and cancel the saute mode.
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yvette says
excellent soup tomato soup and grilled cheese is a favorite meal any time .
Alpa Jain says
Hi Yvette,
Glad to know you enjoyed the soup 🙂 It is perfect for these below-freezing days!
Cheers
Alpa
Seetha says
Hi, can we use canned tomato for this soup?
Thanks 😊
Alpa Jain says
Hi Seetha,
Yes, you can use canned tomatoes.
Regards
Alpa