Name: Instant Pot Tomato Soup
Prep time: 5 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 tablespoons olive oil; 6 cloves garlic (smashed); 1 small yellow onion (roughly chopped); 1 28-ounce can whole San Marzano peeled tomatoes in puree; ¼ teaspoon dried oregano; ¼ teaspoon dried thyme; ⅛ teaspoon crushed red pepper flakes (optional); Kosher salt (to taste); Freshly ground black pepper (to taste)

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There’s something comforting about tomato soup that doesn’t ask much of you. This Instant Pot tomato soup is made from pantry staples, comes together fast, and tastes like you actually tried, even when you didn’t. It’s flexible, forgiving, and doesn’t require babysitting a pot on the stove. Pair it with grilled cheese or eat it straight from the pot. I won’t judge. This is one of those recipes that earns a permanent spot in rotation.

If you’ve been curious about the Instant Pot but haven’t quite trusted it yet, this is an ideal place to start. Nothing about this soup is fussy. It doesn’t scorch easily, it doesn’t punish you for distractions, and it doesn’t require perfect timing.

And if you’re firmly in the “I don’t need another appliance” camp, you’re still welcome at the table. This soup works just as well on the stovetop, simmering gently while the tomatoes soften and the flavors come together. Same ingredients. Same payoff. The method you choose just depends on how you want to spend your time.

Either way, you end up with a pot of tomato soup that’s simple, reliable, and easy to make your own. The kind that fits into real life, not the other way around.

What You’ll Need

This recipe keeps the ingredient list short on purpose.

Olive oil

Use what you have. Extra-virgin adds a little more flavor, but regular olive oil works just fine here since it’s mainly a base for softening the onion and garlic. If you’re out, avocado oil or even butter will get the job done.

Garlic cloves

Smash them instead of mincing if you’re short on patience. The blender will smooth everything out later. No fresh garlic? A rounded teaspoon of jarred garlic works in a pinch, though the flavor will be slightly milder.

Yellow onion

Yellow onions are the sweet spot for soups: not too sharp, not too sweet. White onion is a fine substitute. Red onion will work, but expect a slightly deeper flavor. If all you have is onion powder, use about 1 teaspoon and add it with the dried herbs.

Canned whole San Marzano peeled tomatoes in puree

These are worth seeking out if you can. They’re less acidic and naturally sweeter, which means a smoother, more balanced soup without extra sugar. That said, any good-quality whole canned tomatoes will work. Avoid diced tomatoes here. The added calcium chloride keeps them from breaking down smoothly.

Dried oregano

Oregano adds that familiar, cozy tomato-soup flavor without announcing itself. Italian seasoning can step in if that’s what you’ve got. Just use it lightly so it doesn’t overpower the soup.

Dried thyme

A small amount goes a long way, adding depth without making the soup taste “herby.” If thyme isn’t your favorite, basil is a gentle swap. Fresh herbs aren’t necessary here, but you can add them at the end if you want.

Crushed red pepper flakes

This is optional and adjustable. A pinch adds warmth, not heat. If spice isn’t welcome, skip it entirely. If you like a little kick, you can always add more after blending.

Kosher salt

Start light and adjust at the end. Tomatoes vary a lot in saltiness, so tasting after blending matters. Sea salt works too. Just add gradually.

Freshly ground black pepper

Pepper at the end brightens everything up. Pre-ground works if that’s what you’ve got, but freshly ground adds a little extra lift without trying too hard.

How to Make Instant Pot Tomato Soup

1. Start with the aromatics.

Set the Instant Pot to Sauté and add the olive oil. Toss in the smashed garlic and chopped onion and cook just until softened and fragrant. You’re not looking for color here. Just enough heat to wake everything up and take the raw edge off.

2. Add the rest and keep it simple.

Pour in the tomatoes with their puree, then sprinkle in the oregano, thyme, salt, and pepper. Give it a quick stir. No need to break up the tomatoes yet; they’ll take care of that later.

3. Let pressure do the work.

Lock the lid, set to Manual (High Pressure) for 10 minutes, and walk away. This short cook time is enough to soften the tomatoes and blend the flavors without cooking them into submission.

4. Release, then blend.

Once cooking is done, use a quick release if you’re in a hurry or let it release naturally if timing allows. Blend right in the pot with an immersion blender until smooth.

5. Taste and adjust.

Tomatoes vary. Taste before adding more salt or pepper, then adjust until it tastes right to you.

MORE: Dump, Set, Forget: Slow Cooker Soups You’ll Love

No Instant Pot? The Simple Stovetop Option

Start the same way, softening the garlic and onion in olive oil over medium heat. Add the tomatoes, herbs, salt, and pepper, then bring everything to a gentle simmer. Let it cook uncovered, stirring now and then, until the tomatoes are very soft and starting to fall apart, about 25–35 minutes.

Blend until smooth, taste, and adjust seasoning. That’s it.

Different method, same result: a dependable pot of tomato soup that doesn’t ask much and delivers every time.

Storage, Freezing, and Make-Ahead Tips

This soup is friendly to planners and procrastinators, which is part of its charm.

It keeps well in the refrigerator for about 4–5 day. Reheat it gently on the stove or in the microwave, stirring once or twice so it warms evenly.

For longer storage, tomato soup freezes beautifully. Let it cool completely, then portion it into freezer-safe containers or jars, leaving a little headspace for expansion. Flat containers stack better; jars are nice if you like grab-and-go portions. Label it, freeze it, and congratulate yourself later.

To thaw, move it to the fridge overnight or reheat straight from frozen over low heat, stirring occasionally. If the soup thickens after freezing (it happens), just add a splash of water or broth and stir until it’s back where you want it.

MORE: A Beginner’s Guide to Instant Pot: Accessories, Tips, and Must-Have Recipes

What to Serve With Tomato Soup

Grilled cheese will always have a seat at the table, but tomato soup is more flexible than it gets credit for.

If you want something light, a simple green salad or pasta salad works beautifully and keeps the meal from feeling heavy. A cheese quesadilla is an easy win, especially if you already have tortillas and shredded cheese on hand. Fried mozzarella sticks? Not traditional, but nobody’s mad about it.

Looking for something heartier without involving bread? Roasted potatoes, a quiche or frittata, or even a scoop of rice stirred right into the soup turns it into a meal-in-a-bowl situation. White beans, lentils, or orzo do the same thing with very little effort.

Tomato soup also plays well as a supporting character. Serve it alongside roast chicken, use it as a sauce for breaded cutlets, or add sausage, greens, or a poached egg and call it dinner. One pot, a few smart additions, and suddenly leftovers feel intentional.

That’s the quiet strength of this soup. It doesn’t demand a specific pairing or a special plan. It shows up, adapts, and makes life easier (and warmer.)

MORE: Slow Cooker Chicken and Dumplings Made Easy

instant pot tomato soup recipe with toast and sliced cheese microbasil oregano thyme freshly ground pepper

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Instant Pot Tomato Soup

A simple, pantry-based tomato soup that comes together quickly and tastes like you put in more effort than you did. Flexible, forgiving, and equally good in the Instant Pot or on the stovetop.

Prep Time5

Cook Time10

Pressure build and release10

Total Time25

Course: Main Course, Soup, Winter

Cuisine: American, Italian

Servings: servings

Calories: 114kcal

Ingredients

2 tablespoons olive oil
6 cloves garlic smashed
1 small yellow onion roughly chopped
1 28-ounce can whole San Marzano peeled tomatoes in puree
¼ teaspoon dried oregano
¼ teaspoon dried thyme
⅛ teaspoon crushed red pepper flakes optional
Kosher salt to taste
Freshly ground black pepper to taste

Instructions

Set the Instant Pot to Sauté and add the olive oil.
Add the garlic and onion and cook until softened and fragrant, about 3–4 minutes. No browning required.
Add the tomatoes with their puree, oregano, thyme, red pepper flakes (if using), salt, and pepper. Stir briefly.
Lock the lid and cook on Manual (High Pressure) for 10 minutes.
Use a quick release or allow a natural release.
Blend directly in the pot with an immersion blender until smooth.
Taste and adjust salt and pepper as needed.

Notes

Stovetop Method

Heat the olive oil in a large saucepan over medium heat.
Add the garlic and onion and cook until softened, about 5 minutes.
Add the tomatoes, herbs, salt, and pepper. Bring to a gentle simmer.
Cook uncovered, stirring occasionally, until the tomatoes break down and the flavors come together, 25–35 minutes.
Blend until smooth and adjust seasoning to taste.

Recipe Notes

San Marzano tomatoes are smoother and less acidic, but any good-quality whole canned tomatoes will work.
Avoid diced tomatoes if possible; they don’t blend as smoothly.
Salt at the end. Tomatoes vary, and tasting after blending gives you better control.
Too thick? Add a splash of water or broth.
Too sharp? A pinch of sugar or a swirl of cream can soften acidity without masking flavor.
Freezes well. Cool completely and store in airtight containers for up to 3 months.

Nutrition

Question: Be honest… are you team grilled cheese, garlic bread, or “just give me the soup”? Share in the comments below.

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Mrs. M says:

December 19, 2025 at 9:36 am

Team Grilled cheese!

Jan Tappan says:

December 15, 2025 at 6:28 pm

This looks totally delicious! Would it work in a crock pot/slow cooker? I’ve got one of those, but no instant pot… yet. I have a great split pea soup recipe that I’ve made dozens of times in the crock pot, but I’ve never tried any kind of tomato soup.

Easy Instant Pot Tomato Soup That Beats the Can