Super rich and creamy Instant Pot Tomato Soup. Made with canned tomatoes for convenience, it's quick & easy to make with minimal washing up. Dinner win!
I absolutely adore my Easy Tomato Basil Soup but it's made using fresh tomatoes and I don't always have enough on hand to make it. I always have canned tomatoes though, which means that I can make this Instant Pot Tomato Soup any time I get a tomato soup craving. Bonus points for being really quick and easy with minimal clearing up.
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Using an Instant Pot is so convenient. One pot, no watching, just throw it all in, walk away and forget about it. It will even keep the soup warm if you aren't quite ready to eat. And don't worry if you don't have an Instant Pot because I have a regular stove top Vegan Tomato Soup recipe too!
How To Make Instant Pot Tomato Soup
Start by sautéing the onions and garlic right there in the Instant Pot. No extra washing up is going on here today!
Then you quite literally throw everything else in, give it a quick stir, and cook on high pressure for 7 minutes. Let the pressure release naturally, then blend it in a blender (in batches if necessary) until silky smooth.
The cashews soften while cooking in the Instant Pot, making them really easy to blend. This produces a really rich and creamy tomato soup without the need to add any cream or milk.
Success Tip - For the very best flavor use good quality canned tomatoes. If you are able to, spending a little more makes a huge difference. San Marzano tomatoes are my favorite.
Tips For Storing
Store leftover soup in an airtight container in the fridge for up to 5 days or the freezer for up to 3 months. Reheat gently in a pan on the stovetop or in a microwave.
Serving Suggestions
I love to serve my Instant Pot Tomato Soup in a deep bowl with crispy crunchy croutons, a sprinkle of vegan parmesan cheese, a little fresh basil if there's some in the garden, and a thick slice of sourdough bread or a vegan grilled cheese sandwich to mop it all up.
I have a couple of no yeast quick bread recipes too that work great with soup and can be whipped up really quickly: No Yeast White Bread and Yeast-Free Spelt Bread.
Recipe FAQs
Roasted cashews are harder than raw cashews and don't blend as easily. This means they won't work as well in the recipe.
The sugar is used as a seasoning in this recipe and is a really important addition to tomato-based recipes. It brings out the flavour of the tomatoes, balances the acidity, and really enhances the overall flavour of the soup. I like to use 2 tablespoons. If you aren't sure though, add 1 tablespoon at the beginning, then taste when cooked and add another tablespoon if necessary to balance the flavors.
More Cozy Instant Pot Recipes
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Recipe
Instant Pot Tomato Soup
Author:Ingredients
- 1 tablespoon olive oil , or water for oil-free
- 1 medium onion , diced
- 4 cloves garlic , minced
- 1 x 28oz (796mls) can crushed tomatoes , (3⅓ cups or 800ml)
- 1 x 6oz (156ml) can tomato paste , (about 10 tablespoons)
- 2 teaspoons fine sea salt
- ½ a heaping cup (70 grams) raw cashew nuts , (do not use roasted)
- 2 teaspoons dried basil , (or switch the basil & oregano for Italian seasoning)
- 2 teaspoons dried oregano
- ½ teaspoon freshly ground black pepper
- 1 to 2 tablespoons white or cane sugar *
- 5 cups (1200 ml) water
RECOMMENDED EQUIPMENT
INSTRUCTIONS
My Instant Pot is a 6 quart. If yours is a different size you will need to scale the recipe up or down accordingly.
- Turn on the Instant Pot's saute function and add the olive oil or a few tablespoons of water if you want to make the recipe oil-free. Saute the onions until just starting to turn golden on the edges.
- Turn the Instant Pot off, then add the garlic and allow it to cook in the residual heat for one minute.
- Chop the cashews into small pieces and add them along with all of the other ingredients. Scrape the bottom really well with a metal spoon to get any crusty onions off it, then put the lid on and seal the vent. Set to high pressure for 7 minutes then allow the pressure to release naturally.
- Transfer soup to a blender and blend until smooth (you might need to do this in batches). Return the soup to the Instant Pot after blending.
- If you prefer a thinner soup, add hot water gradually until you get the thickness you like. Check seasoning and add more salt, pepper, or sugar if necessary before serving.
Janette says
I forgot to mention, I had an abundant crop of tomatoes. I use Tham to make the soup, leaving the skins on. Once blended, one doesn't know the skins are included. This provides extra fiber.
Janette
calgal says
This was absolutely delicious! I followed the recipe exactly and it was a hit with my family. This is going in my favorites folder for sure! Such a warming and cozy soup for winter. The cashews are a brilliant addition to make it creamy without actual cream.
Melanie McDonald says
So pleased you enjoyed it. Thank you for taking the time to leave a review. It's much appreciated!
Valerie says
Can I sub fresh uncooked tomatoes & if so what amount/weight?
Erin says
The best tomato soup and so easy in my pressure cooker. Thank you!
Martha says
Wonderful soup and so easy and quick to make. I love it and even my non-vegan, finicky eater husband likes it too!
Anna says
This was so delicious and easy to make - definitely a keeper. I made this with vegan grilled cheese sandwiches. Thank you so much for the recipe!
Pete says
This is our families favorite recipe! I’ve made it maybe 10 times and it keeps getting better! I add a can of Hatch green Chiles and it is great. You French Toast is also a favorite
Melanie McDonald says
Thank you Pete! I'm really pleased you're enjoying it. This and the French toast are favourites of mine too!
Dianna says
Best tomatoe soup ever IMO! I added 2 grated carrots leftover from another recipe, and only used 4 cups of water for a little thicker soup, but otherwise did everything as directed and it was rich and satisfying with wonderful flavor. Thank you for this recipe!
Aileen says
Absolutely fabulous, I can’t believe we have tomato soup back in our life! Many thanks. I added nutritional yeast to each bowl and it was beyond delicious.
A Virtual Vegan says
Thank you. I'm really pleased you enjoyed it!
Liz says
Just made this soup and it was FANTASTIC!!! Thank you! I included the 2 Tablespoons of sugar. It was perfect and really easy to make!
A Virtual Vegan says
I'm really pleased you enjoyed it Liz! Thanks for taking the time to come back and leave a rating/review!
Michelle says
Any no but subs for cashews that would work?
Michelle says
I mean no nut subs, good grief
A Virtual Vegan says
Ha ha! Your typos are as bad as mine. Hemp seeds work well as a sub for cashews in recipes like this. If you don't have any though you could use 1.5 cups less water to cook the soup with, and then once its cooked, add 1.5 cups of creamy plant-based milk or light coconut milk from a can (it must be light so the soup doesn't taste of coconut)and just let it simmer for a few minutes until heated through again.Hope that helps!