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.
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.
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!
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 with a Surprise Ingredient!
Equipment
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.
Jules Shepard says
Tomato soup reminds me of my childhood! This looks so yummy!
Nicole Dawson says
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.
Alisa Fleming says
I’m with you – I love using cashews in soup! It’s a brilliant pairing with tomato since they add a little sweetness.
Leslie says
Tomato soup is a must have. So interesting that you used cashews. I’ll have to try it!
Dianne says
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!
Kristina says
Mmm, tomato soup is one of my favorites in the cold months – I am intrigued by the oats, definitely have to try this!
Becky Striepe says
Ooh Darrol and I are both obsessed with tomato soup right now. I have got to make this for him!
Kortney says
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.
Cadry says
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!
Donna Steward says
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
Andrea Tersigni says
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
Kathy Hester says
So glad you like it!
Marge says
This looks gooooood! I won\’t use maple syrup. Will report back!
J says
How much cooking time is needed to make the soup on the stovetop? In the slow cooker?
Kathy Hester says
I have all that in this post on HealthySlowCooking.com https://healthyslowcooking.com/quick-and-easy-creamy-tomato-soup/
Blanster says
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!
Kathy Hester says
So glad you like it and that you made it your own!
Kelly Vollmer says
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.
Suee33 says
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.