This creamy Instant Pot tomato soup is nourishing, quick and easy to make, and absolutely delicious. You can make it on the stovetop as well, and I've provided instructions for that. The soup is gluten free, dairy free, paleo, Whole30, and keto.
Super easy and creamy tomato soup recipe
I am so darn excited to finally be sharing a wonderful tomato soup recipe with you.
I don't know if it's possible to find a better pairing than grilled cheese and tomato soup, by the way.
If you are wanting to keep this recipe low carb and keto, definitely serve it without the grilled cheese! 😉
However, if not, making grilled cheese sandwiches with extra butter on the outside and lots of melty brie cheese on the inside is a move.
You are going to really love how simply and quickly it all comes together. You can make it in your Instant Pot or on the stovetop, as I've provided instructions for both methods.
What makes for the best Instant Pot tomato soup recipe?
You don't need very much to come out with a delicious and comforting bowl of tomato soup. The ingredients list is short, and it'll all be ready in under 30 minutes!
I like to use San Marzano peeled tomatoes from a can. All of the herbs and spices you'll be using are a wonderful accompaniment and pairing to the robust flavors coming from the tomatoes.
Using fresh onion and garlic in soup recipes is one of my favorite ways to develop flavor in a short amount of time. There is nothing that compares, and there is a big difference than simply using an onion or garlic powder.
Substitutions to Make
- If you'd like to keep this recipe Whole30 compliant, low carb, and keto, simply replace the coconut sugar with coconut aminos.
- In place of canned coconut milk, whole milk or heavy whipping cream can be used (recipe will no longer be dairy free.)
- You can use crushed or diced tomatoes as well, but San Marzano are my favorite! 🙂
How to make Instant Pot tomato soup
Turn the Instant Pot on and hit the "Sauté" function. Let it heat up for about 2 minutes, and add 2 tablespoons of butter or oil to heat through for another minute.
Add onions and kosher salt and sauté for a few minutes until they become soft. Add the garlic and sauté for another 2 minutes, stirring often.
Hit "Keep Warm/Cancel." Add the rest of the ingredients into the Instant Pot. This includes: tomatoes and their juices, broth, coconut milk, coconut sugar, spice, and spices.
Give everything a nice stir and put the lid back on. Move the valve to "Sealing" and hit "Pressure Cook" or "Manual." Set it to "High Pressure" for 5 minutes.
Once the soup is finished cooking, let the pressure release naturally for about 10 minutes before very carefully moving the valve to "Venting and letting the rest of the pressure completely release.
Give everything a nice stir and serve right away with fresh parsley and your favorite accompaniments.
How do I make tomato soup from scratch?
You can make this soup both in the Instant Pot and on the stovetop from scratch.
It tastes so homey and comforting, you're never going to reach for a canned tomato soup again.
Heat up a a large Dutch oven or saucepan over medium heat for 2 minutes. Melt the butter or oil completely and add the sliced onions with salt. Cook over medium heat for a few minutes until they become soft. Add garlic and sauté for another 2 minutes, stirring often.
Add the tomatoes and their juices, broth, coconut sugar, and spices. Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 10 minutes. Add in coconut milk/cream and continue cooking for about 5 minutes. Remove from heat.
Working in batches, transfer the tomato soup to a blender and puree until smooth. Return the soup to the pot and rewarm the soup if necessary. Season the soup with salt and pepper, to taste. Carefully ladle the soup into bowls and serve with fresh parsley and your favorite accompaniments.
Expert Tips & Tricks
- I like to use an immersion blender at the end of this recipe. You can also carefully ladle the soup into a blender pitcher.
- If you are using canned coconut milk or cream, make sure it is full-fat.
- Don't forget to season with salt and pepper after blending the soup!
More healthy soup recipes you'll love:
Creamy Instant Pot Tomato Soup
Equipment
Ingredients
- 2 tablespoons avocado oil or grass-fed butter
- 1 medium onions thinly sliced
- 1/2 tablespoon kosher salt
- 5 garlic cloves minced
- 5 cups peeled tomatoes see notes
- 2/3 cup chicken broth or vegetable broth
- 1 1/4 cups canned coconut milk or cream see notes
- 1 tablespoon coconut sugar see notes for Whole30
- 1/4 teaspoon red chili pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon dried dill
- kosher salt to taste
- black pepper to taste
Instructions
Instant Pot
- Turn the Instant Pot on and hit the "Sauté" function. Let it heat up for about 2 minutes, and add 2 tablespoons of butter or oil to heat through for another minute. Add onions and kosher salt and sauté for a few minutes until they become soft. Add the garlic and sauté for another 2 minutes, stirring often.
- Hit "Keep Warm/Cancel." Add the rest of the ingredients into the Instant Pot. This includes: tomatoes and their juices, broth, coconut milk, coconut sugar, spice, and spices. Give everything a nice stir and put the lid back on. Move the valve to "Sealing" and hit "Pressure Cook" or "Manual." Set it to "High Pressure" for 5 minutes.
- Once the soup is finished cooking, let the pressure release naturally for about 10 minutes before very carefully moving the valve to "Venting and letting the rest of the pressure completely release. Give everything a nice stir and serve right away with fresh parsley and your favorite accompaniments.
Stovetop
- Heat up a a large Dutch oven or saucepan over medium heat for 2 minutes. Melt the butter or oil completely and add the sliced onions with salt. Cook over medium heat for a few minutes until they become soft. Add garlic and sauté for another 2 minutes, stirring often.
- Add the tomatoes and their juices, broth, coconut sugar, and spices. Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 10 minutes. Add in coconut milk/cream and continue cooking for about 5 minutes. Remove from heat.
- Working in batches, transfer the tomato soup to a blender and puree until smooth. Return the soup to the pot and rewarm the soup if necessary. Season the soup with salt and pepper, to taste. Carefully ladle the soup into bowls and serve with fresh parsley and your favorite accompaniments.
Notes
- I like to buy San Marzano Peeled Tomatoes... they come in a can! 🙂
- I recommend purchasing full fat coconut milk or coconut cream in a can. You want to make sure it has plenty of fat so the soup texture is nice and creamy.
- Replace the coconut sugar with 1 tablespoon of coconut aminos for a Whole30 compliant recipe.
Nutrition
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
Leave a Reply