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Home » Recipes » Dinner » Veggie-Loaded Instant Pot Tomato Soup

Veggie-Loaded Instant Pot Tomato Soup

By Taesha Butler April 7, 2020 (Updated August 11, 2021) 15 Comments

Servings9 servings
Jump to Recipe
5 from 8 votes

This veggie-loaded Instant Pot Tomato Soup is easy to make in minutes and packed with goodness! Kid-friendly and can easily be made dairy-free, this is the perfect healthy soup to make for your family!

Jump to Recipe
two bowls of veggie-loaded tomato soup on a white marble slab with a white napkin. A half eaten grilled cheese sandwich is dunked in one bowl and there is finely chopped spinach sprinkled over the table top and bowls of soup

Veggie-Loaded Instant Pot Tomato Soup

Friends, I am going to be blunt. If you don’t have an Instant Pot yet, you are missing out on my favorite kitchen gadget of the…..ever! It is life changing, sanity saving and easy-dinner-making. Chick here to order one and then write me a sweet email and tell me how much easier cooking is for you after you realize it is incredibly simple to use.

And then make this Veggie-Loaded Instant Pot Tomato Soup.

Ah yes. Tomato soup. My childhood is filled with memories of coming in from a snowy adventures with my brother and sister and warming up with a bowl of steaming tomato soup. And usually there was a crispy grilled cheese sandwich on the side to dunk in it (truly, the world’s best flavor pairing).

Back in those days though, the tomato soup I was sopping up with my grilled cheese was warmed up from a can of concentrated…..stuff. It was how it was done back then and I don’t think any busy mama or papa realized just how easy it was to actually make your own tomato soup. And if they did, they certainly didn’t have an Instant Pot to make homemade tomato soup appear on the table effortless like we do now.

And they probably also didn’t realize that you can veggie-load the heck out of your tomato soup so that there kiddos are not only filling up on an easy and cozy soup, but a healthy one that is rocking 5 different vegetables!

Instant Pot tomato soup being ladled out after cooking.

What makes this veggie-loaded Instant Pot tomato soup magical…

  • It has 5 different kinds of veggies (or fruits that like to pretend they are vegetables, like peppers and tomatoes) in it.
  • It is made with ease in your handy dandy pressure cooker. Low on mess and low on fuss. My favorite kind of recipe!
  • It is super adaptable. Missing a veggie? Don’t worry about it and just leave it out. Have some vegetables that need to be used up? Throw them in! I find that this soup is really forgiving and you can make it your own.
  • It can be made dairy-free (like I did) or vegan/vegetarian by using vegetable broth .
  • It makes for great leftovers, so make a pot of it one day when you have motivation and reheat it as you need it for quick meals throughout the week!

Suggested adaptations

  • Make it on your stove top. If you don’t have an Instant Pot, you can still make this soup. Follow the directions up until sealing the Instant Pot using a large pot on your stove. Add tomatoes, vegetables, spices, and broth to the pot, stirring to combine. Then bring the mixture to a simmer over medium-high heat. Reduce heat to low and cover. Simmer for 25-30 minutes. Uncover and proceed with the rest of the recipe.
  • Use whatever vegetables you have on hand. I find this soup is pretty forgiving and a great way to use up vegetables that are about to go bad.
  • Make it Paleo and/or Whole30. Use coconut milk or coconut cream and use compliant broth.
  • Make it vegan/vegetarian. Use coconut milk or coconut cream and use vegetable broth.
  • Up the protein and add some shredded cooked chicken or cooked chickpeas to the soup after it has been blended.

To make this kid-friendly veggie-loaded Instant Pot Tomato Soup, I used….

Other Instant Pot Soups that might just change your life…

  • Instant Pot Lentil Soup 
  • Instant Pot Creamy Tomato Hamburger Soup
  • Instant Pot Black Bean & Butternut Squash Soup
two bowls of veggie-loaded tomato soup on a white marble slab with a white napkin. There is finely chopped spinach sprinkled over the table top and bowls of soup and a grilled cheese sandwich on a plate is sitting in the background.
Print Recipe
5 from 8 votes

Veggie-Loaded Instant Pot Tomato Soup

This veggie-loaded Instant Pot Tomato Soup is easy to make in minutes and packed with goodness! Kid-friendly and can easily be made dairy-free and vegan, this is the perfect healthy soup to make for your family!
Course: Side Dish, Soup
Cuisine: American
Keyword: easy soup, hidden vegetables, homemade tomato soup, Instant Pot soup
Servings: 9 servings
Calories: 103kcal
Author: Taesha Butler

Equipment

  • Instant Pot
  • Immersion Blender

Ingredients 

  • 1 tbsp olive oil
  • 1 medium yellow onion peeled and chopped
  • 3 cloves garlic minced
  • 2 large carrots chopped
  • 1 medium red bell pepper deseeded and chopped
  • 1/2 medium zucchini chopped
  • 28 ounces diced tomatoes (about 2 1/2 cups)
  • 1 tbsp Italian seasoning
  • 1 1/2 tsp sea salt or to taste
  • 4 cups broth
  • 3/4 cup full-fat coconut milk or cream if dairy-free is not needed

Instructions 

  • Turn your Instant Pot's to sauté function on. Heat the olive oil in pot and once hot, add the onion, garlic and carrots. Cook about about 5 minutes.
  • Add remaining ingredients to the pot except the coconut milk/ cream. Stir everything to combine.
  • Place the lid on your Instant Pot and lock it into place. Make sure the valve on the top is turned to sealing. Cook on HIGH pressure for 15 minutes. It will take your pressure cooker about 10 minutes to build up pressure.
  • Once cook time is up, carefully switch the valve to venting and quick release the pressure. Remove lid from your Instant Pot.
  • Using your immersion blender, carefully puree the soup to your desired consistency.*
  • Add coconut or cream to the soup and blend again to combine. Taste and add extra salt if desired.
  • Enjoy warm and store leftovers in fridge for up to 4 days or freeze for months to come.

Notes

*If you don’t have an immersion blender, you can working in batches to carefully purée soup in your blender and return to pot.
*If you do not have an Instant Pot, see above in suggested adaptations for how to cook this soup on your stove top. 

Nutrition

Serving: 1cup | Calories: 103kcal | Carbohydrates: 10g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Sodium: 444mg | Potassium: 434mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3221IU | Vitamin C: 29mg | Calcium: 55mg | Iron: 2mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Dairy-Free, Dinner, Instant Pot, Soups, Vegan, Vegetarian, Whole30 Tagged With: bell pepper, carrot, zucchini

Previous Post: « Healthy Family Instant Pot Recipes
Next Post: Homemade Fruit & Veggie Wash »

Reader Interactions

    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

    Thanks for taking the time to share your feedback.

    Recipe Rating




    Comments

  1. Jessie Root

    May 15, 2020 at 2:14 am

    5 stars
    K so tomato soup is one of my serious comfort foods. And this soup is AMAAAAAAZING!!! With a fat grilled cheese or some Savory Sausage Skillet, it’s perfect. It was so easy I made it while making another dinner simultaneously.

    Reply
    • Taesha

      May 15, 2020 at 2:16 am

      Woohhooo! We all need some serious comfort food right now!

      Reply
  2. ปั้มไลค์

    June 30, 2020 at 7:42 pm

    5 stars
    Like!!

    Reply
  3. Linda

    July 27, 2020 at 10:18 am

    5 stars
    We love making this soup so much, especially with tomatoes from our garden!! Tonight I also added a handful of spinach to wilt after opening the IP and before blending. Delicious!!

    Reply
    • Taesha

      July 27, 2020 at 1:51 pm

      I am so glad! I bet it tastes amazing with garden fresh tomatoes!

      Reply
  4. Val

    August 14, 2020 at 5:31 am

    5 stars

    Reply
  5. Katina

    September 11, 2020 at 10:54 pm

    5 stars
    This soup was fantastic!! I added cubed sweet potatoes, riced cauliflower, a little diced okra and sliced zucchini and squash. I also added bay leaves while the soup was simmering. I let it cook down but didn’t use the immersion blender. Absolutely delicious!!!!

    Reply
    • Taesha

      September 12, 2020 at 6:48 pm

      I LOVE those additions! Okra! I never would have thought but love that idea!

      Reply
  6. Jillian R

    January 3, 2021 at 1:07 am

    Hubby could not stop raving about this one and my 2yo devoured it as well. It was FABULOUS. We had at least a cup of TNN’s lentil taco filling going to go bad, so we threw it in for good measure while cooking. Nobody would have known! Bonus lentil goodness. I omitted most of the Italian seasoning with this variation since it had its own extra flavor going for it. Ole to TNN improvisations!

    Reply
    • Taesha

      January 3, 2021 at 7:02 pm

      Yay! I am so glad, Jillian! I love the idea of tossing the lentil taco filling in! I try to add lentils whenever I can and the flavors must have been magic together!

      Reply
  7. Adriane

    December 31, 2021 at 1:11 am

    Delicious and simple to make. Have tried it with both heavy cream and coconut milk—if you have the option, the subtle sweetness of the coconut milk makes for a really nice balance to the tomato acidity.

    Reply
    • Taesha Butler

      December 31, 2021 at 1:42 pm

      5 stars
      I am so glad you enjoy this recipe so much, Adriane! I agree totally that the coconut is a nice balance if you enjoy coconut! Thanks for taking the time to leave a review. It means so much to me.

      Reply
  8. TGL

    January 24, 2022 at 5:53 pm

    5 stars
    Made some minor additions: 2 small zucchini (diced), 2 stalks of celery (diced), and 1 medium sweet potato (diced). I wasn’t sure if the sweet potato would take longer to cook so I added 1 additional minute under pressure. This recipe is so easy, versatile, and incredibly tasty! This amount served 6 hungry adults and 2 toddlers. Thanks for a great addition to the vegetarian repertoire!

    Reply
  9. Jasmine

    November 8, 2022 at 4:08 pm

    I absolutely want to try this but I do not have an instant pot! What changes should I make to help this be successful?

    Reply
    • Taesha Butler

      November 8, 2022 at 5:49 pm

      I totally have you covered! Look in the blog post section “suggested adaptations” and I share how to make it on your stovetop!

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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