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Instant Pot Tomato Soup

The best ever homemade tomato soup in the Instant Pot. Cooked the Dutch way and served with warm crusty bread.
Prep Time2 mins
Cook Time7 mins
Total Time9 mins
Servings: 4
Calories: 73kcal



  • Peel and dice the garlic, carrots and the onion.
  • Chop up the fresh tomatoes into medium chunks.
  • Place the tomatoes, garlic, carrots, onion and thyme into the Instant Pot and place it on the sauté setting.
  • Sauté until the tomatoes have softened.
  • Add the tomato puree, the vegetable stock and salt and pepper.
  • Stir well.
  • Place the lid on the Instant Pot, set the valve to sealing and cook on manual for 5 minutes.
  • Manually release pressure.
  • Blend and serve with warm bread.


You don’t need any oil in this Instant Pot Tomato Soup because the tomatoes are wet and will not burn. We used the stock cubes in the pack.
But as they were local to where we were, we would recommend this instead. Or if you are outside of the US then this is another favourite of ours. If you want it really creamy, then when you blend it add 2tbsp of soft cheese.


Calories: 73kcal | Carbohydrates: 16g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 286mg | Potassium: 709mg | Fiber: 4g | Sugar: 9g | Vitamin A: 7085IU | Vitamin C: 35.3mg | Calcium: 42mg | Iron: 0.9mg