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
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!
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!
- 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
Veggie-Loaded Instant Pot Tomato Soup
- Instant Pot
- Immersion Blender
- 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
- 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.
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!