Homemade Tomato Soup Recipe

soup spoon lifts tomato soup from white crock topped with croutons and parsley

Homemade Tomato Soup - Fresh tomatoes and a few pantry staples are all you need to satisfy those tomato soup cravings. This almost hands-free tomato soup recipe is made for Instant Pot or stove!

Course Dinner Recipes, Soup

Cuisine American

Prep Time 5 minutes

Pressure Cook 10 minutes

Total Time 40 minutes

Servings 1-cup servings

Calories 82kcal

Author Traci - TheKitchenGirl.com

Ingredients

2 Tbsp Extra Virgin Olive Oil
1 White Onion coarsely chopped
5 Garlic Cloves coarsely chopped
4 lbs Tomatoes halved (about 8 cups or 16 tomatoes)
1/2 tsp Kosher Salt
1 tsp Dried Oregano or Basil
1 cup Vegetable Broth or Chicken Broth

Instructions

Tomato Soup (Instant Pot Instructions)

Select "Sauté" on the Instant Pot and heat OIL.
When display reads "Hot", add ONION and GARLIC; sauté until tender and lightly browned (about 5 minutes) stirring frequently.
Add TOMATOES, SALT, OREGANO, and BROTH to the pot.
Secure the lid, turn pressure release valve to "Sealing" position and press "Cancel". Then select "Manual" or "Pressure Cook” on HIGH setting for 10 minutes.
When cook cycle ends, allow the pot to sit undisturbed for a 10-minute NPR natural pressure release.
Carefully turn pressure release valve to "Venting" to release any remaining steam before opening the lid.
Insert stick blender and puree ingredients to remove all lumps (or use a heat-safe countertop blender). Taste the soup and add more SALT if needed.

Tomato Soup (Stove Instructions)

In a 3.5 quart soup pot on medium-high heat, sauté ONIONS and GARLIC in OLIVE OIL until tender, stirring as needed.
Add TOMATOES, BROTH, OREGANO, and SALT.Bring everything to a boil, stirring as needed.
Cover, reduce heat, and simmer 30-40 minutes until tomatoes fall apart easily.
Use a stick blender or heat-safe countertop blender to puree ingredients into a soup, removing all lumps.
Taste the soup and add more SALT if needed

Serving and Storage

Serve warm. Garnish options: croutons, fresh parsley, creme fraiche, parmesan cheese.
Store tomato soup in airtight container(s) up to 5 days in the refrigerator or 30 days in the freezer.

Video

Notes

How many tomatoes in a pound?

A baseball-sized tomato is about 1/4 lb. This recipe calls for 4 lbs fresh tomatoes, so you need about 16 tomatoes.

How to prep fresh tomatoes for tomato soup

There is almost no tomato prep for this recipe. Simply cut off the stem scar (brown spot where the stem was connected), cut tomato in half, and you're done!

Don't waste your time peeling or dicing the tomato ... it's going to be pureed anyway.

Nutrition