Instant Pot Tomato Soup {with Stove Top and Slow Cooker Options!}
Sometimes, you just want something simple for dinner. This Instant Pot Tomato Soup is almost as simple as opening a can of condensed tomato soup and adding water. It’s far more nutritious though! Plus, you can also make it on the stovetop or in a crockpot!
As the weather gets a little cooler, we all start looking for warm, nourishing meals like soup! Look no further than this easy tomato soup. It only contains 7 ingredients and is naturally gluten-free!
Instant Pot Tomato Soup Recipe
My kiddos and I love soup. However, their dad does not. So that means we often have soup for lunch. The good thing is that this tomato soup is so easy I don’t mind making it for lunch all the time!
In fact, this simple tomato soup is so easy to make, it’s ready in about 30 minutes or less depending on what method you use to cook it. I love to use my Instant Pot (or pressure cooker) to make this soup because it’s so quick and easy! I’ve also included instructions on how to make it on the stovetop and in your slow cooker, too!
This Instant Pot Tomato Soup tastes great served with a salad, some fresh crusty bread, and cheese for a wholesome lunch. Or, maybe you have little ones who don’t like things like salads and crusty bread. A classic grilled cheese and some veggies and dip make great sides to this easy tomato soup.
I always use bone broth in my soups but if you’re vegan or vegetarian feel free to use your favorite veggie broth. It will change the flavor a bit but will still be delicious and nutritious.
What about seasonings? I’ve kept them simple, of course. However, if you feel like taking it up a notch or two, adding basil, oregano, or other herbs is absolutely delightful.
What’s Best For Cooking Tomato Soup – Stove Top, Crock-Pot, Or Pressure Cooker?
Well… that depends on whether or not you have a pressure cooker. I typically make this soup either in my Instant Pot or on the stove. I think it does taste a bit better and more flavorful when pressure cooked.
However, you can get very close to the same flavor on the stovetop simply by cooking longer. Standing there, stirring and keeping watch over it…
One of many benefits of using a pressure cooker (or crockpot) is that it frees you to take care of other tasks.
In addition, with a pressure cooker that has a keep warm setting, you can prepare the soup in the morning and keep it warm until lunch (or supper) time.
Stovetop cooking, especially with tomato products, requires a watchful eye. If you’re not careful it can burn or splatter all over the stovetop.
A slow cooker is also an option, you’ll just need to sauté the garlic in a separate pan before adding to the slow cooker with the rest of the ingredients. Cook on low for at least 6 hours and on high for at least 3 hours.
That said, if you don’t have a pressure cooker – don’t worry! This simple tomato soup is still delicious no matter how you cook it.
Tips For Making The Best Tomato Soup
Here are a few simple tips for making the best tomato soup.
- Before sautéing the garlic, make sure to have your broth measured and ready to pour. Garlic burns quickly! Having the broth ready means you can easily pour it in the pot after about 30 seconds and prevent the garlic from burning.
- If cooking on the stovetop, bring the soup just to a boil then reduce the heat to a simmer. Stir occasionally and keep a close eye on the pot to prevent burns and splatters.
- Using a pressure cooker? Allow to naturally depressurize for about 10 minutes before using the quick release. Or, just allow it to fully depressurize if you’re not in a hurry.
- For a creamy soup, stir in ¼ cup or so of heavy cream just before serving. You could also use unsweetened nut milk for a dairy-free option.
- Please note: the cooking time in the recipe card below is for pressure cooking. You’ll add about 15 minutes or so for pressurizing and depressurizing. If cooking on the stovetop, allow 25 to 30 minutes of simmer time.
If you like to prep ahead for easy meals, this soup can be frozen (leave out the cream if freezing and add when reheating).
No matter what method you employ to prepare this simple tomato soup, it’s sure to warm the soul on cooler days and nights. There’s nothing better than a nice, warm bowl of nutritious soup enjoyed with those you love the most.
Looking for more wholesome soups and stews? Try these recipes!
- Pressure Cooker Wild Rice & Mushroom Soup {in less than 30 minutes!}
- Low-Oxalate Green Superfood Soup
- Hearty Paleo Beef & Mushroom Stew
- Dairy-Free Cream Of Cabbage Soup {frugal & nutritious!}
- Paleo Brazilian Fish Stew
What will you serve with this simple Instant Pot Tomato Soup?
- 1tablespoon Wildly Organic Red Palm Oil
- 2 to 3cloves fresh garlicminced or pressed
- 2cups bone brothor vegetable broth
- 128 ounce can tomato sauce
- 1/2teaspoon Wildly Organic Himalayan Pink Salt
- 1/4teaspoon black pepper
- 1/4 to 1/2cup heavy creamoptional, or use an unsweetened nut milk
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Set pressure cooker to SAUTE and add red palm oil to melt.
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When oil is hot, add garlic and quickly sauté for 30 seconds.
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Add broth and remaining ingredients, except for cream (if using), and whisk well to combine.
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Secure the pressure lid, make sure vent is closed, and set cooker to MANUAL for 5 minutes.
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Allow to depressurize for 10 minutes, then quick-release remaining pressure. OR allow to fully depressurize naturally.
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If desired, stir in heavy cream or nut milk for a creamy tomato soup.
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In a medium saucepan, melt red palm oil over medium heat.
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Add garlic and quickly sauté for 30 seconds.
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Add broth and remaining ingredients and whisk well to combine.
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Bring to just under a boil and reduce heat to simmer.
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Simmer, stirring occasionally, for 25 to 30 minutes. Be careful that the soup doesn't burn or splatter.
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If using cream or nut milk, stir in just before serving.
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In a small skillet, heat red palm oil over medium heat.
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Add garlic and quickly sauté for 30 seconds.
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Pour oil and garlic into the slow cooker and add remaining ingredients. Whisk well to combine.
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Cook on low for 6 to 8 hours or high for 3 to 4 hours.
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If using cream or nut milk, stir in just before serving.
Use vegetable broth for vegetarian/vegan option.
Use nut milk of choice for a creamier soup.
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