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!
Prep Time10 minutesmins
Cook Time1 hourhr25 minutesmins
Total Time1 hourhr35 minutesmins
Course: Soups and Stews
Cuisine: American
Keyword: instant pot soup, roasted tomato soup, tomato soup recipe
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.
Roast tomatoes in the oven for 45-60 minutes, set aside.
Pressure Cook
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.
Add the garlic and cook an additional minute.
Add the crushed tomatoes, oregano, basil, parsley, and thyme. Mix to combine.
Add the chicken stock and roasted tomato halves.
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.
Release the remaining pressure and open the lid. Use an immersion blender to puree the soup until desired consistency.
Stir in the heavy cream.
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.