Instant Pot Tomato Soup

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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

Cost: $4–$6

Equipment

Instant Pot
Immersion blender

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.

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