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!
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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.
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!
Want more hearty vegan Instant Pot recipes? Give my Instant Pot Spaghetti Bolognese and Instant Pot Black Bean Soup a try!
Mel x
Success Tip
For the very best flavour, use good quality canned tomatoes. If you are able to, spending a little more makes a huge difference. San Marzano tomatoes are my favourite.
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, a vegan grilled cheese sandwich, or some vegan garlic bread 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 flavours.
Recipe
Instant Pot Tomato Soup
Author:Ingredients
- 1 tablespoon olive oil , or water for oil-free
- 1 medium onion , diced
- 4 cloves garlic , minced
- ½ a heaping cup (70 grams) raw cashew nuts , (do not use roasted)
- 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
- 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.
NOTES
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