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4.17 from 6 votes

Instant Pot Fresh Tomato Soup

Prep Time5 mins
Cook Time31 mins
Total Time36 mins
Course: Appetizer, Side Dish, Soup
Cuisine: American
Keyword: best Instant pot tomato soup recipe, easy instant pot tomato soup recipe, Instant pot tomato soup, pressure cook Tomato soup
Servings: 4


  • Pressure Cooker / Instant Pot


  • 4 lb cherry tomatoes or roma
  • 6 garlic cloves minced
  • 1 onion chopped
  • 2 cups low-sodium chicken broth preferably homemade
  • ¼ cup olive oil
  • ¼ cup fresh basil chopped
  • 2 tsp granulated sugar +/- adjust to your liking
  • ½ tsp salt
  • ½ tsp black pepper
  • season with more salt & pepper to taste

Flour Mixture

  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour


  • Preheat the oven to 425°F (218°C).
  • In a big bowl: combine fresh cherry tomatoes, minced garlic, chopped onions, olive oil, salt and pepper. Toss/mix until evenly coated.
  • Transfer and spread the tomatoes on a baking sheet (13" x 9").
  • Place the baking sheet in middle of the oven. Roast in the oven for ~10 minutes. Then, broil on high for ~10 minutes (keep a close eye on them, remove once a bit charred).
  • Place the roasted tomatoes in the pressure cooker.
  • Pour chicken broth and sugar in the cooker. Stir and mix.
  • Place the lid on. Pressure cook on high for 1 minute and natural release for 10 minutes. Follow the manufacture instructions for a quick release. Remove the lid. Press the cancel button.
  • Using a handle blender (if you don't have one, wait for 10-15 minutes to cool down before transferring the soup to a regular blender), puree until smooth. 
  • Set cooker back to saute-high and bring to a simmer.
  • Stovetop: Heat a sauce pan to medium-high. Then add 2 tbsp butter and 2 tbsp olive oil. Cook until the butter is fully melted. Turn the heat down to medium, then add 2 tbsp flour. Whisk until the flour is fully dissolved and creamy.
    Microwave: Heat butter and oil for 1-2 minutes or until fully melted and hot. Add flour then whisk until the flour is fully dissolved and creamy. 
  • Pour the flour mixture into the cooker and whisk.
  • Add fresh chopped basils and stir.
  • Season with salt and pepper to taste.
  • Simmer for 7-10 minutes or until desired thickness/consistency. Press the canel button.
  • Strain the tomato soup, using a fine wire mesh. With a whisk or wooden spoon gently work/press the tomatoes through the mesh (discard the seeds). Return the soup to the cooker.

Serve with cracker, grilled cheese or bread.

    Serve immediately and enjoy!