A bowl of Instant Pot Tomato Soup topped with golden croutons
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4.82 from 11 votes

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
Course: Entree, Soup
Cuisine: Instant Pot, oil-free, vegan
Servings: 11 cups
Calories: 90kcal
Author: Melanie McDonald

Ingredients

  • 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

Instructions

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.

Notes

  • 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. 
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
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Nutrition

Serving: 1cup | Calories: 90kcal | Carbohydrates: 11g | Protein: 4g | Fat: 3g | Sodium: 440mg | Fiber: 3.3g | Sugar: 6g | Vitamin A: 13% | Vitamin C: 12% | Calcium: 4% | Iron: 14%