This is a sponsored post written by me on behalf of Hunt’s Tomatoes. All opinions are 100% mine.
Instant Pot Tomato Soup is an easy family favorite made with only five ingredients. Add a splash of cream to this simple recipe for a creamy, delicious soup!
Tomato soup is my comfort food. Not feeling well? Have a bowl of tomato soup. Freezing cold outside? Warm up with a mug of tomato soup. Don’t want to cook dinner tonight? Tomato soup and grilled cheese sandwiches for everyone.
Instant Pot Tomato Soup
Of course I grew up with the concentrated stuff from a can, but now with the help of my Instant Pot it only takes five simple ingredients and 12 minutes time for homemade tomato soup. Almost as easy as opening a can but infinitely better.
I love making soup in my pressure cooker (like this Instant Pot Chicken Tortilla Soup or Pressure Cooker Potato Soup) because you can usually just toss all of the ingredients in and walk away. That’s the case with this Instant Pot Tomato Soup as well.
What kind of tomatoes for tomato soup?
When you have one ingredient as the star of the dish, it’s really important to use the best quality you can. I love using San Marzano Style tomatoes for tomato soup and tomato sauce where the tomato flavor is front and center.
San Marzano Tomatoes
New Hunt’s San Marzano Style tomatoes are a sweeter tomato, low in acidity, with a thick juice that makes them perfect for Italian dishes and family favorites. Hunt’s San Marzano Style Tomatoes are all-natural and steam peeled and they’ve quickly become a pantry staple for me.
How to Make Tomato Soup from Scratch
You will need an immersion blender for this Instant Pot Tomato Soup recipe. I try to keep my kitchen gadgets to a minimum, but I finally bought one a few weeks ago and now I use it ALL the time. If you don’t have one, you can transfer the soup to a traditional blender in batches to puree.
I like a little heat, so I add cayenne pepper to this recipe. Just a smidge 1/4 teaspoon is all you need for the entire batch. You can certainly omit this if you want, but I do think it adds something to the dish.
If you prefer your soup to be creamy, you can finish it with a splash of cream or dollop of sour cream just before serving.
If serving this soup for dinner, I pair it with a simple grilled cheese sandwich. We like to add deli turkey (or ham) to our grilled cheeses to up the protein and make the meal a little more filling. The classic comfort food duo!
- Pressure Cooker
- Immersion Blender
- 2 28 oz cans of Hunt’s San Marzano Style whole peeled tomatoes
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1 cup water
- 3 tbsp unsalted butter
- 1 tsp granulated sugar
- Add the tomatoes, onion powder, cayenne pepper, and water to the pressure cooker. Stir gently.
- Close the lid, set the valve to sealing, and cook on high pressure for 12 minutes.
- Carefully manually release the pressure.
- Remove the lid and stir in the butter and sugar.
- Allow the soup to cool slightly and then carefully use an immersion blender to puree the soup smooth.
- Season with salt and pepper to taste. Finish with cream or sour cream if desired.