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Instant Pot Tomato Soup

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!

This is a sponsored post written by me on behalf of Hunt’s Tomatoes. All opinions are 100% mine.

two bowls of tomato soup next to an Instant Pot pressure cooker

Instant Pot Tomato Soup Recipe

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.

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.

overhead close up of a bowl of instant pot tomato soup

Instant Pot Tomato Soup Ingredients

It’s easier than you’d think to make tomato soup from scratch! Here’s what you’ll need to make this pressure cooker tomato soup:

  • Hunt’s San Marzano Style whole peeled tomatoes
  • Onion powder
  • Cayenne pepper
  • Water
  • Unsalted butter
  • Granulated sugar

can of Hunt's San Marzano Style tomatoes

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.

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.

open can of whole peeled tomatoes

How to Make Pressure Cooker Tomato Soup

  1. Add the tomatoes, onion powder, cayenne pepper, and water to the Instant Pot.
  2. Close the lid, set the valve to sealing, and cook on high pressure for 12 minutes.
  3. Manually release the pressure.
  4. Stir in the butter and sugar.
  5. Blend until smooth using an immersion blender.

can of tomatoes being poured into a pot, tomatoes in a pot, using an immersion blender in the pot, a pot of smooth tomato soup

Do I Have to Use an Immersion Blender?

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.

Can I Freeze Tomato Soup?

Yes! Let the soup cool completely, then seal in a freezer bag or freezer-safe container. It will last up to 3 months.

two bowls of tomato soup

Tips for Making Instant Pot Tomato Soup

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!

dunking a grilled cheese in a cup of instant pot tomato soup

More Easy Soup Recipes:

two bowls of tomato soup next to an Instant Pot pressure cooker

Instant Pot Tomato Soup

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Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 6 servings
Calories: 99kcal
Author: Emily Grace


  • 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.


Calories: 99kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 431mg | Potassium: 497mg | Fiber: 3g | Sugar: 7g | Vitamin A: 519IU | Vitamin C: 25mg | Calcium: 84mg | Iron: 3mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!
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