This pressure cooker recipe marks the end of all other tomato soups!

Although tomato soup is American, I made a version that exemplifies Italian cookery:  Exalting one ingredient and making it sing.  To this end, this soup includes three tomato products for a complex, yet direct, flavor.

I used water, not Chicken broth, to keep the taste-buds focused on the star ingredient.

Herbs are not invited to this party, either. They are a delicious and tricky thing to use.  When herbs are paired with tomatoes the risk is very high that the soup might end up tasting like a pasta sauce.  Use herbs only as garnish with restraint.

Milk products and tomatoes make magic when used together. I highly recommend starting this soup with butter, and then using your favorite cheese or cream to garnish.

In the Fall, Winter, and Spring Italians reach into their pantry, not garden,  for tomatoes. Be sure to use the highest quality canned tomatoes available for the best flavor.

Pressure Cooker Accessories Pr. Cook Time Pr. Level Open
3 L or larger  none  5 min. High (2) Natural

4.9 from 15 reviews
Tomato, Tomato, Tomato Soup! (Pressure Cooker Recipe)
Nutritional Information
(per serving)
  • Serves: 4-6
  • Serving size: ⅙th
  • Calories: 300.2
  • TOTAL Fat: 16.1g
  • TOTAL Carbs: 37.6g
  • Sugar Carbs: 9.8g
  • Sodium: 733mg
  • Fiber Carbs: 7.4g
  • Protein: 6.4g
  • Cholesterol: 41.5mg
Recipe type: pressure cooker
Cuisine: American
Prep time: 
Cook time: 
Total time: 
  • 4 Tbsp. (60g) Butter
  • 2 pinches Black Pepper
  • 1 med.Carrot, roughly chopped
  • 1 med. Onion, roughly sliced
  • 1 med. Potato, roughly diced
  • 1, 28oz (800g) can high-quality whole canned tomatoes in their juice
  • 3 heaping Tbsp. Tomato Paste or Concentrate (2x or 3x strength)
  • 3 heaping Tbsp. Sun-dried Tomatoes (if in oil, rinsed), roughly chopped
  • 4 cups or 1L Water
  • 2 tsp Salt.
For garnish:
  • Fresh or Sour Cream or plain yogurt (to taste)
  1. In the pre-heated pressure cooker, without the lid on medium heat, add the butter, pepper, onions and carrots. Stir occasionally until the onions are starting to get softened (about 5 minutes).
  2. Then, add the potatoes, canned tomatoes, tomato paste, sun-dried tomatoes, water and salt.
  3. Close and lock the pressure cooker. Turn the heat up high and when the pan reaches pressure, lower the heat and count 5 minutes cooking time at HIGH pressure.
  4. When time is up, release pressure using the Natural method - move the pressure cooker to a cool burner and do not do anything, wait for the pressure to come down on it's own (about 10 minutes). If the pressure has not come down in 10 minutes, release the rest of the pressure using the Normal pressure release - push, twist or lift the button or valve to release pressure.
  5. Using an immersion blender, blend the contents of the pressure cooker until smooth.
  6. Serve with a twirl of Fresh or Sour cream.


PRESSURE COOKER Tomato Soup Recipe

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  1. A hit in our house. My daughter ate almost 3 bowls. Thanks

    1. Haha! So glad read your family enjoyed it!!



  2. Swapped some of the onions for a bit of garlic and leeks, added a tiny bit of honey and some fresh basil. Also, swapped the potato with half a cup of rice. I just love the way a pressure cooker works with fresh basil.

  3. I have an abundance of cherry tomatoes and would love to use them in this wonderful tomato soup. Am wondering if using only these tomatos with sun dried without the paste would work? Thank you in advance for any suggestions or comments!

    1. Yes it would. Depth of flavour would be reduced slightly as Sun dried bring a real complexity to the party. But I am sure it will still be delicious.

  4. Laura,
    I made your tomato soup using my home dried tomatoes and fresh home grown grape size tomatoes instead of canned tomatoes and paste. I stemmed, washed and cut the tomatoes in half before I mashed them thoroughly. Then cut the dried tomatoes into small pieces with kitchen shears and covered them with water until I was ready to use them. Then followed your recipe for the rest. The flavor was rich and mellow and wonderful!! The fresh vegies added much flavor. fantastic!! Thank you for the recipe……

    1. Marge, that sounds DELICIOUS! I love the use of fresh tomatoes with this. I live in an area that when tomatoes are in season you don’t even want to think about soup. But when it gets cold that’s all you want – so that’s why this recipe is using all canned products. I’m so glad that you’ve had the opportunity to use fresh ingredients with this. Did you reduce the liquid from the rest of the recipe at all? In general canned and chopped tomatoes can be substituted 1:1 – puree starts to get tricky since it’s usually concentrated tomatoes.



      P.S. Post a picture of your next batch! ; )

  5. Laura, I basically used the recipe as is, with the exception of using about a quart of fresh chopped/mashed fresh tomatoes instead of canned, and about 1 cup of home dried tomatoes, packed, which I cut into pieces with kitchen shears and covered with water. I let them sit in the water until it was mostly absorbed, then added it all to the pot. I used this in place of the tomato paste.
    The taste is pure and lovely. Will soon be picking the last of our tomaoes, but will have enough to enjoy a few more times of this tasty recipe.


  6. I made this yesterday. Extremely fuss-free and quick.
    Tasty too!

    Definitely a keeper.

  7. Heaping – does it mean a spoon with “mountain”?

  8. Yum! I was desperate for some quick tomato soup so I didn’t bother sauteeing the veggies, just melted the butter, stirred in the veg and tossed everything in. I’ll make it properly next time, promise. Was good just like that though!!

  9. This was delicious! Just what my son and I needed today. We both have a terrible chest cold.

  10. This soup was delicious. It’s easy to make (I did not modify the recipe), healthy and has a simple pure tomato flavor. Total win, thank you!

    1. Wow, bright and beautiful. Thanks for sharing a picture of how your soup turned out!!



  11. I love this soup and make it constantly. One of the first recipes I tried upon getting my pressure cooker.

    I’m curious, recently I’ve begun keeping track of my nutritional intake. Does anyone have the nutritional information for this recipe?

    1. So glad to hear you enjoy this recipe! I have added the Nutritional Info for you – it does not include the yogurt/cream since they are optional. If you get a chance, please come back to leave a rating for this soup!!



      1. P.S. Leave a comment on any of the recipes that you regularly make that does not include the nutritional info. That way I can prioritize adding it there!

  12. Perfect! Thanks so much Laura for adding the nutrition info. :)

  13. Simple recipe, good flavor. I agree with the philosophy that adding herbs would turn the dish into pasta sauce. I thought that adding the swirl of sourcream would make the flavor too acidic, but it wasn’t, it really tasted great! Using the potato as a thickener is genius.

  14. Oh my goooodness! This soup!

    Added my own touch by adding a bit of bacon and mushrooms. I make a big batch each weekend now and use the leftovers as a sauce for casseroles and pastas. I scoop it into airtight containers with a clean spoon while still hot and it keeps in the fridge about a week. Freezes well too. Thanks Laura!

    A big hello from South Africa!

  15. Best tomato soup ever and all natural, have made this many times and it is always great. Thank You for this fine recipe.

  16. Excellent recipe. Reduced salt content for personal preference but apart from that stuck with the original. Definitely saute the veg, important for releasing the flavour. Delicious, will definitely make it again.

  17. Amazing, this soup is my favorite tomato soup of all time ( sorry Campbells’s). It is a sublime tomato soup and it pulls off flavor even without the sun dried tomatoes which I sometimes don’t have on hand. The carrot, onion and potato are essential. And the plenty o’ pepper and butter. Thank you for creating something special.

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