Vegan Instant Pot Tomato Soup

This delicious Instant Pot tomato soup is rich in flavor and is a great option for winter days.

Blended tomato soup in two bowls topped with spices

It's one of my favorite Instant Pot soups since it's really easy to make, has simple ingredients and a great taste. You can eat it as-is for a light dinner or add some farro or bread.

The thing I love about tomato soup is its flavor. I like the mix of tangy and sweet aroma, with a hint of celery. Soup is the perfect comfort dish and no doubt this tomato soup will become one of your favorites.

What are the health benefits of tomatoes?

Tomatoes are rich in lycopene - the lycopene is a compound that is great for our heart and the maximum lycopene is extracted from the cooked tomatoes. In addition to being tasty, the tomato soup is also very healthy.

They are also a great source of vitamin C, folate and potassium.

Which tomatoes to choose?

There are different types of tomatoes; beefsteak, San Marzano, Roma tomatoes, orange, yellow, and even cherry tomatoes.

All of these bring special flavors and features, so feel free to use your favorite ones to get special a different taste every time.

Can I use canned tomatoes?

Yes. If you do not have fresh tomatoes, you can use the canned version.

In fact, for this recipe I used canned tomatoes.

Using fresh tomatoes, you could get a slightly better taste, but canned tomatoes are much more convenient.

Is there a difference in the cooking time?

Tomatoes are very soft vegetables. So whether you are using fresh or canned tomatoes, the cooking time stays the same (30 minutes).

Do I have to puree the soup?

This is not a mandatory step, but pureeing the soup with an immersion blender will make the soup smooth and silky.

Is the soup vegan friendly?

Yes! This is a  vegan Instant Pot tomato soup, great for vegetarians and vegans.

Can I freeze the soup?

If you decide to double the recipe, you can freeze any leftovers. I like to pour my soup into a silicone tray and pop it into a freezer. Once the soup is frozen, I transfer it to a freezer-friendly zip-lock bag.

In order to serve, I just thaw soup in a fridge and reheat as usual.

How to make tomato soup

Gather your ingredients:

In an instant Pot combine all ingredients. Lock the lid into place and cook soup on High pressure for 30 minutes. Once the cooking cycle is done, perform a quick pressure release.

Blend the soup with an immersion blender and serve warm.

How to serve?

Jasmine rice or fresh bread would work great with this soup.

Need more ideas? Check out What To Serve With Tomato Soup for 15 delicious side dishes.

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Instant Pot Tomato Soup

Looking for a warm entree? This Instant Pot Tomato Soup is your best option. Vegetarian and vegan soup that has a wonderful taste.
4.85 from 20 votes
Print Pin Rate
Course: Side Dish
Cuisine: Asian
Keyword: tomato, Tomato Soup, vegetable broth
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 3
Author: Corrie


  • ½ cup onion chopped
  • ½ cup carrot chopped
  • 14 ounce crushed tomatoes fresh or canned
  • ½ tablespoon vegetable oil
  • 1 garlic clove minced
  • 2 tablespoon celery chopped
  • cup vegetable broth
  • ¼ teaspoon dried thyme
  • 2 drops hot pepper sauce
  • ½ teaspoon vegetarian Worcestershire sauce
  • salt and pepper to taste


  • Pour 2 cups of water into the Instant Pot.
  • Add all the remaining ingredients and stir well.
  • Close the lid and cook on high pressure for 30 minutes.
  • When the cooking cycle ends, do a quick pressure release.
  • Open the lid, blend the soup with an immersion belnder, stir and serve 🙂


Calories: 90kcal Carbohydrates: 16g Protein: 3g Fat: 3g Saturated Fat: 2g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Sodium: 683mg Potassium: 514mg Fiber: 4g Sugar: 9g Vitamin A: 4127IU Vitamin C: 16mg Calcium: 64mg Iron: 2mg
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Tomato Soup Symphony in the Instant Pot











5 thoughts on “Vegan Instant Pot Tomato Soup

  1. Finally…a tomato soup recipe without adding milk. I never could see the logic in adding milk to tomato soup…but that’s just me.

  2. I used diced tomatoes. I was expecting it to be a little thicker than it was. Would this still work if I used only 1 cup of water instead of 2? Or since there is vegetable broth, maybe no additional water at all? I added some nonfat greek yogurt when it was done to add a little thickness.

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