This Easy Instant Pot Tomato Soup recipe is the perfect side, or main when paired with your favorite protein! It tastes so much like the Maryland Crab soup I love, and you’ll find it’s healthy and versatile. Plus it’s a great choice for friends with food allergies and restrictions as it’s gluten-free, dairy-free, and vegan. Read on to make this new favorite recipe!
This is the most perfect accidental recipe I have ever made! Using leftover ingredients from the Easy Paella Recipe and Northwest Beef Stew in the Instant Pot, I simply threw it all together.
Upon first bite, I was smitten. And my partner and I fought over who gets the most broth! It tastes so similar to the Maryland Crab Soup that I grew up with, minus the crab of course.
Unlike nearly all the recipes on this site, we never tweaked the original, because I am sure it could not taste better. And I crave it, made just like this.
Why you’ll love this Easy Instant Pot Tomato Soup Recipe:
- it’s sooo simple
- is amazing as a side or a main when you add shrimp or chicken
- it uses all your leftovers from two other amazing recipes on this site: the Easy Paella Recipe & Northwest Beef Stew in the Instant Pot
- it’s addicting
And truthfully, I didn’t even like tomatoes before this recipe. That makes this Instant Pot Tomato Soup a game changer for sure.
What to know before you start:
It takes time for the instant pot to come to pressure.
I added 10 minutes to the “cooking time” to account for that.
You can also make this in a large pot on the stove. Simply bring all ingredients to simmer with lid cracked until the vegetables are soft.
If adding shrimp, they don’t require the entire cycle of coming to pressure and cooking for 1 minute.
If I’m available, I turn off the instant pot once I hear the liquid come to a rolling boil (usually before coming to pressure).
By the time the steam is released and the soup cools, the shrimp are well-cooked.
Use leftover ingredients for two other tasty recipes on this site!
If you missed this earlier, I made this soup with leftover ingredients. Make the Easy Paella Recipe and Northwest Beef Stew in the same week to prevent food waste and make life easier. They taste very different despite similar ingredients — so fun!
Easy Instant Pot Tomato Soup Recipe:
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Easy Instant Pot Tomato Soup
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
This Easy Instant Pot Tomato Soup recipe is the perfect side, or main when paired with your favorite protein! It tastes so much like the Maryland Crab soup I love, and you’ll find it’s healthy and versatile. Plus it’s an excellent option for friends with food allergies and restrictions as it’s gluten-free, dairy-free, and vegan.
Ingredients
- 1 medium leek, leaves and stalk sliced into thin disks
- 3–4 large stalks celery, diced
- 1 large handful baby carrots, chopped into 1 cm pieces
- 2 large gold potatoes, cubed
- 1 1/2 cups water
- 1/4 cup dry red wine
- 1 cup tomato puree
- 1 teaspoon dried oregano
- 1 teaspoon salt
- Optional: 16 raw shrimp, tails off and deveined
Instructions
- Add all ingredients except shrimp to the instant pot. Close the lid and set for 18 minutes on high pressure.
- After cooking, allow to vent naturally for about 10 minutes before using the manual steam release button. If eating as a vegetable soup, that’s it! If adding shrimp, continue to the next step.
- (Optional shrimp add-in) Add the shrimp to the instant pot. Set for 1 minute on high pressure — shrimp cook very quickly. When cooking cycle is complete, use the manual steam release.
Notes
Note that it takes time for the instant pot to come to pressure. I added 10 minutes to the “cooking time” to account for that.
The shrimp don’t require the entire cycle of coming to pressure and cooking for 1 minute. If I’m available, I often turn off the instant pot once I hear the liquid come to a rolling boil (usually before coming to pressure). By the time the steam is released and the soup cools, the shrimp are well-cooked.
This soup has very similar ingredients to this Easy Paella Recipe and the Northwest Beef Stew in the Instant Pot! I usually make them all in the same week for this reason. They taste very different despite similar ingredients — so fun!
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Keywords: Instant Pot, soup, shrimp, easy recipe
Hungry for more?
Try these:
Check out our tasty gluten-free Recipe Index <3
With love and gratitude,
❤︎ Jamie
You had me at Maryland Crab Soup! What a perfect combination. Next time I’m going to double the recipe so maybe I can have some leftovers for lunch the next day! I plan to use crab meat instead of the shrimp…or maybe both!!
★★★★★
I was looking for an easy tomato soup recipe and so glad I found this one! This is going to be my third time making it. It’s going to be a snowy, cold weekend, and I can’t think of anything better than this. I think I’ll add some leftover chicken today.
★★★★★
This is the third time I made this! Added some roasted red peppers for a change of pace. 🙂
★★★★★
I like the versatility of this recipe. You can add anything to it! This time I used leftover rotisserie chicken. Total comfort food!
★★★★★
I leave out the protein and eat it with a good old-fashioned grilled cheese – with GF bread, of course! Perfect!
★★★★★
After making this recipe, I am now officially a converted tomato soup fan! It’s better than any other tomato soup I’ve tasted, plus it’s super easy.
★★★★★
Awww thanks so much for the review Jenny! This made my day 🙂