Love Instant Pot Recipes? Try our Instant Pot Pumpkin Soup.
Ingredients and substitutions
Olive oil. Butter or avocado oil can be used instead. Onion. Fresh garlic cloves. Tomatoes. I used canned tomatoes but ripe fresh tomatoes (Roma tomatoes work well) can be used too. Tomato paste. Oregano. Fresh basil. Stock/vegetable broth. I used vegetable stock but chicken broth or homemade chicken stock can also be used. Sugar. Salt and black pepper. Red pepper flakes/chilli flakes can also be added. Cream. Heavy cream/whipping cream is best for extra creamy tomato soup but substitute with coconut milk if you need to keep the soup dairy-free/paleo.
How to make Instant Pot Tomato Soup
How to thicken tomato soup
The best way to thicken Instant Pot tomato soup is to allow the soup to simmer, uncovered, once blended. The excess liquid will evaporate and the soup will thicken naturally.
Can I make Instant Pot tomato soup in advance?
Yes, this soup can be made up to 3 days in advance and kept in the fridge in airtight containers. Reheat before serving. The soup also freezes well. Freeze the cooled soup in freezer-proof containers for up to 3 months. Allow to thaw overnight then reheat before serving.
Soup recipes
