Soups, Vegan, Vegetarian

Instant Pot Tomato Mushroom Soup (Stovetop Too)

0 comments This post may contain affiliate links. We may earn a commission from the items recommended in this post.

How do you make tomato soup? Well you’re about to find out. This is a simple tomato mushroom soup that you can make in your instant pot or on the stovetop, instructions are provided for both, that comes together in just a few minutes. This is a dairy free tomato soup option that you can eat in one sitting or store in the fridge to develop more flavor (yum) for future meals. 

Instant Pot Tomato Mushroom Soup
  • Save

Tomato soup is a childhood favorite that people often still long for in their adulthood. I actually was not one of those children. When I grew up I hated tomatoes, except for in ketchup form of course, and I especially hated tomato soup. I only ever had it canned though in the red and white label. Nothing against it, I just didn’t like it. Perhaps it was the flavor, as Samantha describes it so well in our Roasted Tomato-Basil Soup recipe.  

As I grew and matured, somehow I started longing for what you all are nostalgic about, fond memories of tomato soup and grilled cheese. In this case I served this soup on its own for a healthy lunch. Other healthy alternatives that could have made it onto the plate would have been a side salad or a hearty piece of whole wheat bread or sourdough. Again I say, yum to these options. 

As you can see I added mushrooms to this version because I wanted an earthy meaty flavor, I enjoy mushrooms so much and I thought they would be a good compliment to balance out the acidity of the tomatoes. For those that are vegan, they will appreciate this soup right out of the gate. For those who are not, I believe this will still satisfy even those most voracious meat lovers. Let me know what you think in the comments, of course. 

Mushrooms also contain protein and B12, according to On Food and Cooking, an added bonus for us when we’re trying to improve our mental health and wellness by eating healthy. Since mushrooms contain large quantities of water I did not saute them with the onion and garlic, I wanted to have them cook down in the soup and add their liquid to the soup. Our cooking time was 1 minute, natural release 5 minutes, this left the mushrooms with a little bite left – which I thoroughly enjoyed. If you want your mushrooms cooked so they are really, really done, I would let the natural release go a little longer, perhaps 7-10 minutes. I just prefer having them with a little firmness left in them. As I mentioned above, I think most will appreciate the flavors that come through, especially the longer this soup is around. 

Now the real star of this show is the instant pot. I got one over the holidays this year and I could not wait to try it out. I made a few test recipes and decided to try my hand at creating some of my own – so here we have my first official instant pot recipe. I’m using the Instant Pot Ultra for this recipe, but I’ve tried to make the notes on adjustments where necessary as I know not all of the settings are the same across all of the models. Please let me know in the comments if I’ve missed any. 

Let me tell you, soup in a minute was unbelievable. It was cooked perfectly, piping hot, and ready to go. I couldn’t believe my taste buds. I was even treated to the pleasant smells that I am able to get from my slow cooker or stovetop cooking – what a bonus! 

I used the instant pot to do all the cooking – making clean up a breeze. I saute the onion and garlic on low for a few minutes in olive oil until it was translucent, right in the pot. Then I placed the sliced mushrooms on top, added in the rest of the ingredients, gave a quick stir. Sealed the lid on tightly and adjusted the settings – viola! I was ready to sit back and watch it preheat, cook, and keep warm for 5 minutes. 

Instant Pot Tomato Mushroom Soup
  • Save

Here’s what it looked like right after. The picture is a little blurry because it was piping hot, bubbling, and steam coming right out after I released the pressure, following the instructions. The mushrooms were cooked to perfection, the flavors were spot on, and the soup was immediately ready to be devoured. I was so pleased. 

We saved some for the next day to give it time to develop, and it was just as delicious, if not more so. I made it again for a dinner party and it was a hit – though we had smaller portions. The recipe serves 4 really nice sized portions. Since mushrooms provide you with some protein, you can certainly make a meal out of this soup. 

I know I have raved about the instant pot here, but I’m just excited (with good reason!). If you do not have an instant pot, or do not want to drag it out from your cupboard (though I suspect some of you have made room for this invention on your countertops by now), you can easily whip this soup up in a single pot on the stovetop in 25 minutes or less. I’ll tell you how in the recipe below. It’s just as easy, it just takes a little more time. 

As always, let us know what you think of this recipe in the comments below, and definitely let us know what you serve it with. We’re always curious to know so we can eat it different ways next time we make it. Enjoy, friends. 

Related Recipes

Print

Instant Pot Tomato Mushroom Soup (Stovetop Too)

Instant Pot Tomato Mushroom Soup
  • Save

A hearty and easy to make instant pot tomato mushroom soup that comes together in a minute and won’t disappoint. Come and find out how to enjoy an earthy take on an old childhood classic with our vegan soup, stovetop instructions included!

  • Author: Chester
  • Prep Time: 5
  • Cook Time: 6
  • Total Time: 11 minutes
  • Yield: 4 1x
  • Category: Soups, Vegetarian, Vegan
  • Method: Instant Pot
  • Cuisine: American
Scale

Ingredients

  • 1 tablespoon extra-virgin olive oil 
  • 1 medium sweet onion, peeled and diced  
  • 4 garlic cloves, peeled and minced 
  • 10 ounces white button mushrooms, stems removed, cleaned and sliced (approx. 1/4 inch.)
  • 28 ounces can pureed tomatoes 
  • 2 cups low sodium vegetable broth 
  • 1 teaspoon sea salt 
  • 1/2 teaspoon basil, dried 
  • Fresh cracked pepper

Instructions

Instant Pot 

  1. Add oil and start on Saute, Low/Less. Add in the garlic and onion while it is coming up to temperature and coat with oil. 
  2. Saute until translucent, no more than 5 minutes. 
  3. Turn off instant pot, add in the ingredients in this order: mushrooms, tomatoes, broth, salt, basil, 3 grinds of fresh pepper. Then stir to incorporate. Seal the lid and choose Manual or Pressure Cook on High for 1 minute with Keep Warm turned on. 
  4. Let the soup Natural Pressure Release for 5 minutes then release the pressure safely following the instructions. Remove lid when safe to do so. 
  5. Season with salt and pepper as necessary.  
  6. Serve immediately or store in the refrigerator. 

Stovetop 

  1. In a large pot over low-medium heat saute the onion and garlic with the oil for approximately 5 minutes until translucent. 
  2. Add in remaining ingredients: mushrooms, tomatoes, broth, salt, basil, 3 grinds of fresh pepper. Stir to incorporate. Place a lid on the pot and simmer until the mushrooms are al dente, approximately 15 minutes. 
  3. Season with salt and pepper as necessary. 
  4. Serve immediately or store in the refrigerator.

Keywords: tomato, mushroom, easy

  • Save

Leave a Comment

Your email address will not be published. Required fields are marked *

*