[Instant Pot] Roasted Tomato Soup
Print Recipe

[Instant Pot] Roasted Tomato Soup

Ripe, firm, juicy roma or plum style tomatoes are ideal for this recipe. The roasting step can be prepared 1-2 days ahead, which can be convenient if you find yourself heating your oven for another meal; the cooked tomatoes, onions and garlic can be left to chill covered in the refrigerator until ready to resume. If you wish to make this without a pressure cooker, it can be cooked just as easily on the stovetop by bringing to a boil and reducing to a simmer until the desired consistency and flavor is reached.


  • 3 lbs fresh tomatoes halved
  • 2 medium onions peeled and sliced into 6 wedges each
  • 1 head of garlic
  • 3 tablespoons olive oil
  • salt & pepper to taste
  • optional: a handful of fresh dill, thyme, rosemary, or other fresh herb of your choice (very tender/leafy herbs like basil, parsley, and cilantro do not take as well to high-heat roasting)
  • 4 cups vegetable or chicken broth
  • optional: for a creamy soup, cashew cream (cashews soaked overnight, drained and blended) or heavy cream to taste


  • Preheat oven to 400 F. Line a large sheet pan with aluminum foil and arrange (cut side uthe halved tomatoes, onion wedges, and the whole unpeeled garlic head in a single layer. If desired, scatter a few sprigs of fresh herbs on top. Drizzle everything with olive oil, and season generously with salt and pepper. Roast for 1 hour, until the tomatoes are soft and juicy, and the onions begin to brown around the edges.
  • When the garlic is cool enough to handle, separate the cloves and squeeze each roasted center out of its skin. If the tomatoes were roasted with fresh herbs that have woody stems, discard the stems after stripping the tender leaves over the tomatoes. Transfer the peeled garlic, tomatoes and onions into the pressure cooker and blend with an immersion blender until smooth (or alternately, transfer to a standard blender to puree before transferring to the cooker). Stir in the broth, then taste and adjust seasoning if desired.
  • Cover the pressure cooker with the lid, ensuring that the valve is in sealed position. Cook under high pressure for 5 minutes (with Instant Pot, press ‘Manual’ mode, and adjust time to 5 minutes).
  • When the cooking time is complete, allow the pot to de-pressurize naturally for at least 10 minutes before opening the lid. Serve hot, finishing each bowl with your favorite fresh herbs, and dairy or cashew cream, if desired.