Instant Pot Tomato Soup
Super rich, insanely creamy Instant Pot Tomato Soup. Made with canned tomatoes for convenience, it's really quick & easy to make & involves minimal washing up. Dinner win!
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Servings: 11 cups
- 1 medium onion chopped finely
- 4 cloves garlic , chopped
- 796mls / 27oz / 3⅓ cups canned crushed tomatoes , or passata
- 156mls / 5.5oz / 1 heaping ½ cup tomato paste , NOT sauce or ketchup (tomato puree in the UK)
- 2 teaspoons salt
- 70g / ½ slightly heaping cup raw cashew nuts , not roasted
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 -2 tablespoons sugar *
- 1200mls / 5 cups water
In an Instant Pot (mine is the 6 quart)
Saute the onions in a couple tablespoons of water in the Instant Pot. Once starting to go golden, add the garlic and cook stirring frequently for another minute then turn off the Instant Pot.
Add all of the other ingredients. 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, or use a stick blender in the Instant Pot (the soup will be creamier if you use a blender). Return to the Instant Pot. If you prefer a thinner soup, boil some water in a kettle and add it gradually until you get the thickness you like. Check seasoning and add more salt, pepper or sugar if necessary before serving.
On the stove top
Saute the onions in a couple tablespoons of water in a large pan. Once they are starting to go golden, add the garlic and continue to cook for another minute.
Add all of the other ingredients and cook over a medium heat for about 20 minutes, stirring occasionally.
Transfer soup to a blender and blend until smooth, or use a powerful stick blender in the pan (the soup will be creamier if you use a blender). Return to the pan. If you prefer a thinner soup, boil some water in a kettle and add it gradually until you get the thickness you like. Check seasoning and add more salt, pepper or sugar if necessary before serving.
Leftovers will keep for up to a week in the fridge and also freeze well.
This soup is amazing served with my No Knead Focaccia Bread
DID YOU MAKE THIS RECIPE?
- Sugar brings out the flavour of the tomatoes and really helps the overall flavour of the soup. I like to use 2 tablespoons in this recipe. If you aren't sure add 1 tablespoon at the beginning, then taste when cooked and add another tablespoon if necessary.
If you did, be a ☆ and let me know what you think by rating it and commenting below. Tag me on Instagram too. I am @avirtualvegan and my hashtag is #avirtualvegan
Serving: 1cup | Calories: 90kcal | Carbohydrates: 11g | Protein: 4g | Fat: 3g | Sodium: 440mg | Fiber: 3.3g | Sugar: 6g | Vitamin A: 650IU | Vitamin C: 9.9mg | Calcium: 40mg | Iron: 2.5mg