Instant Pot Vegan Tomato Soup with a Surprise Ingredient!
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.
Prep Time5 minutesmins
Cook Time5 minutesmins
Additional Time10 minutesmins
Total Time20 minutesmins
Course: Soup
Cuisine: American
Keyword: cream of tomato soup, creamy tomato soup, instant pot soup, plant based tomato soup, tomato soup, vegan tomato soup
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.