Go Back
+ servings
A close-up of Instant Pot dump and start soup in a blue bowl.
Print Recipe
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
Prep Time3 mins
Cook Time12 mins
Total Time15 mins


  • 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)


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


  • 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.


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.
Calories: 102kcal | Carbohydrates: 17g | Protein: 3g | Fat: 3g | Sodium: 670mg | Potassium: 693mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6035IU | Vitamin C: 21.5mg | Calcium: 81mg | Iron: 2.6mg
Course: Soup
Cuisine: Gluten Free, International
Keyword: Dump and start soup, Instant Pot Tomato Soup, Pressure Cooker Tomato Soup