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!

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!

Want to find out the BEST way to cut bell peppers? Head over to my How To Cut a Bell Pepper…to minimize waste! post!

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.

Wondering how to store your carrots so they stay fresh as long as possible? Check out my post on How to Keep Cut Carrots Fresh and get the most out of your produce buck!

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

Other Instant Pot Soups that might just change your life…

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.
5 from 15 votes

Veggie-Loaded Instant Pot Tomato Soup

Yield: 9 servings
Cuisine: American
Course: Side Dish, 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!

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
  • ½ medium zucchini , chopped
  • 28 ounces canned diced tomatoes , (about 2 ½cups)
  • 1 Tablespoon Italian seasoning
  • 1 ½ teaspoons sea salt, or to taste
  • 4 cups broth
  • ¾ cup milk or cream, or full fat coconut milk for a dairy-free option

Equipment

  • Instant Pot
  • Immersion Blender

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. 
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