Yield: 6 servings

Instant Pot Tomato Soup

Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes

Roasted Tomato Soup made in the instant pot brings the fresh flavors of a late summer garden to your dinner table. Thick and hearty and packed with basil and more, this easy dinner is loved by the whole family!

Ingredients

  • 10 Roma Tomatoes, sliced lengthwise
  • 2 tablespoons olive oil, divided
  • 1 ½ tsp kosher salt
  • ½ tsp black pepper
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 28 ounces crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 2 cups chicken stock
  • ¾ cup heavy cream
  • Croutons (optional), for garnish
  • Shredded Parmesan Cheese (optional), for garnish
  • Chives or Green onion (optional), for garnish

Instructions

    Roast the Tomatoes

    1. Heat the oven to 400 degrees Fahrenheit. Place the halved Roma tomatoes on a baking sheet and drizzle with 1 tablespoon olive oil, salt and pepper.
    2. Roast tomatoes in the oven for 45-60 minutes, set aside.

Pressure Cook

  1. Set your Instant Pot to sauté and cook the onions in the remaining tablespoon of olive oil for approximately 4-5 minutes, until the sides of the onions start to become transluscent and browned on the edges.
  2. Add the garlic and cook an additional minute.
  3. Add the crushed tomatoes, oregano, basil, parsley, and thyme. Mix to combine.
  4. Add the chicken stock and roasted tomato halves.
  5. Lock the lid in place and move the vent on top to "SEALING." Cook on High Pressure for 15 minutes, allowing the Instant Pot to naturally release for about 10 minutes after the cook time.
  6. Release the remaining pressure and open the lid. Use an immersion blender to puree the soup until desired consistency.
  7. Stir in the heavy cream.
  8. Serve with croutons and a little sprinkle of cheese and green onions, if desired. Enjoy!

Notes

  • How do I store the Instant Pot Roasted Tomato Soup? You can store the Roasted Tomato Soup in an airtight container in the fridge for about a week. You can also freeze the soup for 6-8 weeks!
  • What if I don’t have an immersion blender? No worries! You can carefully transfer the soup into a blender to help process the tomatoes into a smoother consistency, you just may need to process in batches.
  • You can use regular milk in place of heavy cream, but the soup won’t be as, well, creamy.
  • Vegetarian? Swap the chicken stop for vegetable stock.
  • Nutrition Information:

    Yield:

    6

    Serving Size:

    1 bowl

    Amount Per Serving: Calories: 258Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 37mgSodium: 997mgCarbohydrates: 22gFiber: 5gSugar: 12gProtein: 7g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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