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.
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.
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 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.
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.
Can I Leave Out the Cashews?
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.
Instant Pot Vegan Tomato Soup with a Surprise Ingredient!
- 2- 28 ounce cans tomatoes ,diced, whole, or crushed
- 3 cups water
- 1/4 cup cashew pieces , leave out to make nut-free
- 1/3 cup rolled oats
- 1 bouillon cubes , 2 if using homemade
- 1 tablespoon dried basil
- 4 cloves garlic
- 1 tablespoon maple syrup ,optional or sweetener of choice to taste
- salt and pepper ,to taste
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.
You can halve this recipe and cook in a a 3 quart Instant Pot.
More Recipes to Try
- Instant Pot Carrot Cake Sweetened with Dates
- Instant Pot Tempeh Breakfast Bowl – Pot in Pot Method
- Instant Pot Refried Mayacoba Beans