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Plant Based Instant Pot

November 22, 2019 · 19 Comments

Instant Pot Vegan Tomato Soup

Fall· Recipes· Recipes by Course· Recipes By Seasons· Soups· Vegetable Recipes· Winter

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Nothing is more comforting that a hot bowl of soup. My Instant Pot Vegan Tomato Soup is made creamy with a surprise – rolled oats!

I add in a handful of cashews too, but you can just leave those out to make this rich soup nut-free.

Instant Pot Vegan Tomato Soup Made Creamy with a Surprise Ingredient!

Eating Tomato Soup is an American Tradition

I don’t know of anyone who grew up without it ever appearing on the dinner table.

It was the perfect thing to have with a grilled cheese sandwich and both always showed up when it snowed.

But you can have a version of that even if you are vegan!

The default is a canned version that’s full of corn syrup and who knows what else. It’s really much better to make your own and you can still use canned tomatoes.

This soup recipe is indeed quick and easy. That means a pot of soup is always waiting in your pantry!

My Instant Pot Vegan Tomato Soup is made mainly with tomatoes, oats, and cashews. You can doctor it up as needed.

Try leaving out the basil and add a smaller amount of Indian spice blend, to taste in its place.

Instant Pot Vegan Tomato Soup Made Creamy with a Surprise Ingredient!

How Can I Make a Soup Creamy and Dairy Free?

This is the easiest question I get asked. In this soup, we use a combination of rolled oats and cashews that are cooked soft in the soup and then pureed.

You can also puree in some cooked potato or cauliflower instead. Both give that white and creamy appearance and make the soup thick.

Cashews make it richer, but add fat and calories with them, so it’s up to your diet if you will use those or not.

Try the same tricks with broccoli, carrots, or butternut squash for even more creamy fall goodness.

Why Do You Use Canned Tomatoes in this Recipe?

If you are making this during tomato season you could use fresh diced tomatoes in place of canned tomatoes.

Use 6 cups of fresh tomatoes to replace the two large cans of tomatoes. But I doubt you’ll be making this soup during the summer.

I make this recipe with canned tomatoes because I can have the ingredients to make Instant Pot Vegan Tomato Soup on hand all the time. That makes it an easy treat!

Instant Pot Vegan Tomato Soup Made Creamy with a Surprise Ingredient!

Can I Make This Nut Free?

Of course, you can! The soup will be a little less rich, but the oats will keep it creamy. If it’s not thick enough for you, add an extra handful of rolled oats next time.

More Recipes to Try

  • Slow Cooker Jackfruit Tom Kha Gai Recipe
  • Instant Pot Carrot Cake Sweetened with Dates
  • Instant Pot Tempeh Breakfast Bowl – Pot in Pot Method
  • Instant Pot Apple Spice Steel Cut Oats for 2
Instant Pot Vegan Tomato Soup Made Creamy with a Surprise Ingredient!

Instant Pot Vegan Tomato Soup with a Surprise Ingredient!

Kathy Hester
This soup is as easy as the condensed soups but free of the corn syrup and preservatives. You need a few things from your pantry, then you can make it in your slow cooker, Instant Pot or on the stove-top. Please note that you can easily halve this recipe and just use 1 can of either type tomatoes you happen to have on hand.
4.94 from 32 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 5 mins
Additional Time 10 mins
Total Time 20 mins
Course Soup
Cuisine American
Servings 6 servings
Calories 62 kcal

Equipment

  • Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats, 32 Ounce
  • Raw Cashews- Large Cashew Pieces, 3 lb
  • 365 Everyday Value, Organic Crushed Tomatoes with Basil, 28 Ounce

Ingredients
  

  • 2 28 ounce can tomatoes
  • 3 cups water
  • 1/4 cup cashew pieces
  • 1/3 cup rolled oats
  • 1 bouillon cubes
  • 1 tbsp dried basil
  • 4 cloves garlic
  • 1 tbsp maple syrup
  • salt and pepper to taste

Instructions
 

  • Add all the ingredients EXCEPT for the maple syrup, salt and pepper to your Instant Pot.
  • Cook on manual/pressure cook on high pressure for 5 minutes.
  • Let the soup release naturally for 10 minutes, then release the pressure manually until completely released.
  • You can either use an immersion blender or a regular blender to puree the soup.
  • If using an immersion blender add the maple syrup and blend until smooth. Taste and season to taste.
  • But if you are using a blender, carefully pour the cooked mixture into a blender and blend until smooth. You may need to do this in 2 batches. Add maple syrup if using and salt and pepper to taste. 
  • Add extra water if the soup too thick and blend again.

Video

Notes

You can halve this recipe and cook in a a 3 quart Instant Pot.
Also you can use diced, whole, or crushed tomatoes depending on what you have in your pantry.

Nutrition

Serving: 1/6 recipeCalories: 62kcalCarbohydrates: 8gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 168mgPotassium: 88mgFiber: 1gSugar: 3gVitamin A: 6IUVitamin C: 1mgCalcium: 31mgIron: 1mg
Keyword cream of tomato soup, creamy tomato soup, instant pot soup, plant based tomato soup, tomato soup, vegan tomato soup
Tried this recipe?Let us know how it was!
Instant Pot Vegan Tomato Soup Made Creamy with a Surprise Ingredient!
« Fall Spice Infused Maple Syrup
Instant Pot Jackfruit White Bean Chili »

Comments

  1. Jules Shepard says

    September 13, 2018 at 12:53 pm

    5 stars
    Tomato soup reminds me of my childhood! This looks so yummy!

    Reply
  2. Nicole Dawson says

    September 13, 2018 at 2:30 pm

    I’m excited to try this version in my new instant pot. Typically, I make a stove-top version and since we are a nut-free house, I use cannellini beans in place of cashews, for a nice, creamy texture.

    Reply
  3. Alisa Fleming says

    September 13, 2018 at 3:25 pm

    I’m with you – I love using cashews in soup! It’s a brilliant pairing with tomato since they add a little sweetness.

    Reply
  4. Leslie says

    September 13, 2018 at 9:40 pm

    5 stars
    Tomato soup is a must have. So interesting that you used cashews. I’ll have to try it!

    Reply
  5. Dianne says

    September 14, 2018 at 12:23 am

    Grilled cheese with tomato soup is a snowy day must have for me, so I’m bookmarking this for the snowy weather! I love the secret ingredient!

    Reply
  6. Kristina says

    September 14, 2018 at 3:15 am

    Mmm, tomato soup is one of my favorites in the cold months – I am intrigued by the oats, definitely have to try this!

    Reply
  7. Becky Striepe says

    September 14, 2018 at 11:47 am

    5 stars
    Ooh Darrol and I are both obsessed with tomato soup right now. I have got to make this for him!

    Reply
  8. Kortney says

    September 14, 2018 at 1:28 pm

    What a cool way to use oats and to give the soup a little more body. Sometimes I feel like tomato soup needs a little extra something. Love this idea.

    Reply
  9. Cadry says

    September 16, 2018 at 2:35 am

    What a good idea to use rolled oats for creaminess! I used to buy a vegan cheese made with oats, and it was so good. But it’s not something I ever think about using when cooking at home. Very smart!

    Reply
  10. Donna Steward says

    September 18, 2018 at 2:21 am

    5 stars
    I made this for lunch this past weekend and the hubs loved it. Froze the leftovers in individual one serving plastic freezer bags. Also froze the leftover cashew cream in individual small containers, that way each serving of soup will have 1/8 cup of cashew cream to go with it. Next weekend we will have tomato soup with cashew cream and grilled cheese sandwiches. yum yum

    Reply
  11. Andrea Tersigni says

    December 29, 2018 at 10:39 pm

    5 stars
    Just made a half recipe. Wanted to use cashews, but had some cauliflower that needed to be used. Added about 2 cups of cauliflower florets and followed the remainder of the recipe exactly as written minus cashews. The tomato soup was quick and easy to make using an immersion blender. and the flavor was OUTSTANDING. I had made some “everything bagel” croutons to put on top, but the soup was devoured before the croutons made it to the table. This will be a snow day favorite

    Reply
    • Kathy Hester says

      December 29, 2018 at 11:01 pm

      So glad you like it!

      Reply
  12. Marge says

    November 23, 2019 at 4:46 am

    This looks gooooood! I won\’t use maple syrup. Will report back!

    Reply
  13. J says

    December 3, 2021 at 6:49 am

    How much cooking time is needed to make the soup on the stovetop? In the slow cooker?

    Reply
    • Kathy Hester says

      December 3, 2021 at 7:21 pm

      I have all that in this post on HealthySlowCooking.com https://healthyslowcooking.com/quick-and-easy-creamy-tomato-soup/

      Reply
  14. Blanster says

    February 3, 2023 at 8:49 pm

    I just made this and it’s delish! I added riced cauliflower (per another comment) and only used 2 cups of water. Otherwise, I followed the recipe. Next time, I’ll throw in some red lentils for more nutrition. Thanks for this recipe, it’s going in my “best recipes” file!

    Reply
    • Kathy Hester says

      February 3, 2023 at 8:56 pm

      So glad you like it and that you made it your own!

      Reply
  15. Kelly Vollmer says

    March 7, 2023 at 5:50 pm

    5 stars
    OMG this soup is delicious. So close to the Tomato soup I remember with no additives. I added two small sweet potatoes I had that I didn’t know How I was going to use them.

    Reply
  16. Suee33 says

    March 12, 2023 at 11:43 pm

    This tomato soup is fast, easy and very good. I followed the recipe, then added vegan sour cream, a bit on non fortified nooch, salt and pepper and did use the maple syrup. The MS added a nice touch, another layer to the taste. I think this is good and will keep this one.

    Reply

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