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You are here: Home / Recipes / Recipes by Course / Soup Recipes / Easy Pressure Cooker Tomato Soup – Dump & Start

Easy Pressure Cooker Tomato Soup – Dump & Start

Published on April 15, 2019 by Helen Best-Shaw 13 Comments
Last Updated on February 7, 2022

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This dump and start tomato soup made with canned tomatoes is a super-fast route to a tasty and wholesome bowl. Simply add all the ingredients to an electric pressure cooker, cook for a few minutes and allow to depressurize naturally for a few more. Blend and serve. It’s that simple! Slimming World syn free. Vegan & gluten free.

Two bowls of rich red/orange tomato soup, served with bread.

Everything You Need To Know

  • Tomato Soup Made with Canned Tomatoes
  • How to make easy pressure cooker tomato soup
  • Easy additions and variations
  • Hints and Tips – Easy Instant Pot Tomato Soup
  • More Easy Soup Recipes
  • More Tomato Soup Recipes
  • Pressure cooker easy tomato soup – dump & start {Vegan, GF}
  • Love canned tomatoes? Find lots of fuss free easy recipes using tinned tomatoes here …

Tomato Soup Made with Canned Tomatoes

Sometimes, I just want a warming and hearty tomato soup. I could open a tin, but this is a far better solution: a fat-free, low-calorie recipe where I bung everything into my Instant Pot electric pressure cooker and just press go.

Six minutes later it’s cooked. I leave it for a few minutes for the natural pressure release (NPR), then blend and serve.

It’s vegetarian, vegan and gluten free (if using gluten free tamari rather than soy sauce). It’s suitable for the 5:2 diet and the basic version is Slimming World Syn-Free. Our secret ingredient is lemon juice – squeeze some in just before serving and it really adds a zing and lightness to the finished soup.

I had always thought that frying the onion and garlic was the absolutely essential first stage for making soup, but this recipe proves that it’s not the case. Cooking everything together saves so much time, but the end result is still delicious! This Instant Pot easy tomato soup is one that you will use over and over again.

Fuss Free Tip – when using canned or tinned tomatoes you get what you pay for. A better brand is well worth the extra cost in terms of flavour, colour and texture.   No need to buy the most expensive, but don’t buy the cheapest.

How to make easy pressure cooker tomato soup

Four stages of instant pot dump and start soup.

Step one – Pour the tinned tomatoes into your Instant Pot.

Step two – Tip some of the vegetable stock into the empty can to pick up all the tomato juice. Pour the stock into the Instant Pot and stir.

Step three – Add all the other ingredients except for the lemon juice (reserve the nut butter and sun dried tomatoes too, if you are using them). Season with salt and pepper.

Step four – Secure the lid on the Instant Pot (check you have put the seal in) and turn the weight on top to ‘sealing’.

Step five – Cook on high pressure for 6 minutes. (Press ‘Manual’ or ‘Pressure Cook’ and adjust the timer for 6 minutes.)

Step six – Once cooked, leave the Instant Pot on automatic ‘Keep Warm’ for 5 minutes NPR (Natural Pressure Release). Then release the pressure valve.

Step seven – Once the pressure is released, open the pot and use an immersion or stick blender to process until smooth.

Fuss Free Tip If blending hot using a jug blender, don’t seal the jug closed, but loosely cover the hole in the jug lid with a piece of kitchen paper that you hold in place with a clean cloth. If you blend the soup with the lid sealed down, the pressure will build and explode, sending hot soup all over the kitchen.

Step eight – Add the nut butter, tahini and/or sun dried tomatoes if using, and blend again. Squeeze in some fresh lemon juice (or add a cube of frozen juice). Check the seasoning and adjust if needed. Serve immediately, garnished with your favourite seeds and fresh herbs.
Orange & red instant pot soup in a blue bowl, taken from above.

Easy additions and variations

  • For a creamy soup, add a spoonful of nut butter or tahini. (This means the soup won’t be Slimming World Syn Free.)
  • A few sun dried tomatoes add another layer of flavour.
  • Mix up the herbs or use fresh. Try herbes de Provence, basil, thyme or oregano.
  • Add a spoonful of pesto.
  • Add a dash of chilli sauce.

A bowl of thick red dump and go tomato soup, with an Instant Pot in the background.

Hints and Tips – Easy Instant Pot Tomato Soup

  • You get what you pay for with canned tomatoes – it is worth buying a premium; but not the most expensive, brand.
  • Lemon juice – squeeze lots at once in your juicer and freeze in ice-cube trays. Store in the freezer, sealed in plastic boxes or bags. The cubes are endlessly useful.
  • This soup freezes well. I pack it into 500 ml plastic boxes which is the perfect portion for two.  Allow it to defrost in fridge or microwave then reheat.
  • If freezing, try using half the volume of stock (make it double strength) Freeze the concentrated soup in muffin cases, then pack into Ziplock bags. Add the frozen soup portions to a pan with half a cup of water per serving, and cook from frozen.

More Easy Soup Recipes

  • Good soup often starts with a soffritto recipe.   Make a big batch, freeze and use every time you make soup.
  • Carrot and lentil soup
  • Pumpkin and sweet potato soup
  • Swede Soup
  • Slow cooker vegetable soup
  • Butternut squash soup
  • More easy soup recipes

More Tomato Soup Recipes

Tomato is probably the most popular soup there is, so try one of my easy versions

  • Roasted tomato and red pepper soup – roasting the vegetables both concentrates and sweetens the flavours
  • Tomato, red pepper and red lentil soup – quick, easy, warming and packed with protein from the lentils
  • Easy gazpacho – using canned tomatoes makes this soup a breeze to make
  • Pappa al pomodoro – the Italian classic to use up stale bread
  • Soup maker tomato soup – rich and intense tomato soup from the soup maker.
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A close-up of Instant Pot dump and start soup in a blue bowl.
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4.88 from 8 votes

Pressure cooker easy tomato soup - dump & start {Vegan, GF}

This dump and start tomato soup made with canned tomatoes is a super-fast route to a tasty and wholesome bowl. Simply add all the ingredients to an electric pressure cooker, cook for a few minutes and allow to depressurize naturally for a few more. Blend and serve. It's that simple!   Vegan and Gluten Free
Servings: 3 bowls
Author: Helen Best-Shaw
Prep Time3 mins
Cook Time12 mins
Total Time15 mins
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Ingredients

  • 400 g canned chopped tomatoes
  • 1 cup vegetable stock
  • carrot ((peeled & roughly chopped))
  • 1 stick celery ((cut into a few pieces))
  • 1/2 onion ((peeled & roughly chopped))
  • 1 clove garlic
  • 1 tbs tomato puree
  • 1 tsp soy sauce ((or gluten free tamari))
  • 1 tbs lemon juice ((about 1/2 a lemon))
  • 1/2 tsp dried herbs ((basil / oregano/ thyme))
  • pepper & salt ((to taste))

Optional

  • 1 tbs tahini ((or any nut butter for creaminess))
  • 20 g sun dried tomatoes ((for extra flavour))

Instructions

  • Pour the can of tomatoes into the Instant Pot. 
  • Use the vegetable stock to rinse out the empty can, and add to the pot and stir. 
  • Layer all the other ingredients on top (reserve the lemon juice, and nut butter and sun dried tomatoes if using). Season with salt and pepper. 
  • Secure the lid on the Instant Pot (check you have put the seal in) and turn the weight on top to 'sealing'.
    Switch to cook on high pressure for 6 minutes. (Press 'Manual' or 'Pressure Cook' and adjust the timer for 6 minutes.)
  • Once cooked, leave the Instant Pot on the automatic "Keep Warm" for 5 minutes NPR (Natural Pressure Release). Then release the pressure valve.
  • Once the pressure has been released, open the pot and use an immersion or stick blender to process until smooth. 
  • Add the nut butter/tahini and/or sun dried tomatoes if using. Add the lemon juice and blend again. Check the seasoning and adjust if needed.
  • Serve immediately, garnished with seeds and fresh herbs.

Notes

Easy pressure cooker tomato soup –  variations, hints and tips
  • You get what you pay for with canned tomatoes - it is worth buying a premium; but not the most expensive, brand.
  • For a creamy soup, add a spoonful of nut butter or tahini. (This means the soup won't be Slimming World Syn Free.)
  • A few sun dried tomatoes add another layer of flavour.
  • Mix up the herbs or use fresh. Try herbes de Provence, basil, thyme or oregano.
  • Add a spoonful of pesto.
  • Add a dash of chilli sauce.
  • Lemon juice – squeeze lots at once in your juicer and freeze in ice-cube trays. Store in the freezer, sealed in plastic boxes or bags. The cubes are endlessly useful.     
  • This soup freezes well. I pack it into 500 ml plastic boxes.  Allow it to defrost in fridge or microwave then reheat.
  • If freezing, try using half the volume of stock (make it double strength) Freeze the concentrated soup in muffin cases, then pack into Ziplock bags. Add the frozen soup portions to a pan with half a cup of water per serving, and cook from frozen.
Nutritional Information
  • This recipe is 4 Weight Watchers Smart Points
 
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Pressure cooker easy tomato soup - dump & start {Vegan, GF}
Amount Per Serving
Calories 102 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 670mg29%
Potassium 693mg20%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 9g10%
Protein 3g6%
Vitamin A 6035IU121%
Vitamin C 21.5mg26%
Calcium 81mg8%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: Gluten Free, International
Keyword: Dump and start soup, Instant Pot Tomato Soup, Pressure Cooker Tomato Soup
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Love canned tomatoes? Find lots of fuss free easy recipes using tinned tomatoes here …

A collage of recipes using canned tomatoes

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Filed Under: Quick & Easy, Recipes, Soup Recipes, Vegan Recipes, Vegetables, Vegetarian Recipes Ingredients: Onion, Tomatoes, Tomatoes (Canned / Tinned), Vegetables

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    Recipe Rating




  1. rebecca

    5 stars
    you had me at dump and start! I LOVE a good tomato soup, this looks delish

    Reply
    • Helen

      I am a recent Instant Pot convert – Love a good dump & start soup.

      Reply
  2. Ellen

    4 stars
    My youngest son loves tomato soup. I really need to invest in a pressure cooker.

    Reply
    • Helen

      I use my Instant Pot every single day.

      Reply
  3. Julia

    5 stars
    Love a good tomato soup! It’s such a tasty meal and so easy to make in a pressure cooker!

    Reply
    • Helen

      I am addicted to my pressure cooker

      Reply
  4. Heidy L. McCallum

    5 stars
    Tomato Soup is one of my favorites! I love it!!! I also love using my Insta-pot so this seems right up my alley. It’s a bit warm here in Florida but seriously I don’t care I am making this ASAP!!! If I could I would make it right now for lunch. It looks fabulous. Saving this recipe for sure.

    Reply
    • Helen

      I love tomato soup too – this recipe is so easy!

      Reply
  5. Katherine

    5 stars
    This soup looks delicious – and so easy in the pressure cooker!

    Reply
    • Helen

      I love a good dump and start recipe

      Reply
  6. Elaine D

    5 stars
    It is so good to have a recipe when you can literally throw it all in and walk away to come back to a tasty dish. Perfect for my lifestyle.

    Reply
  7. Robert Joy

    5 stars
    This sounds like a very tasty soup and so easy to make. Both big ticks in my book.

    Reply
  8. Kerry

    5 stars
    I always appreciate quick and easy meals like this. So easy to make any day and always enjoyed.

    Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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