Tomato soup is the ideal comfort food. As we head into February, weather predictions are that we’re going to hit minus temperatures again here in London. So, when you come home from this cold, an easy but comforting tomato soup is just what you need to warm you up.
There are probably as many recipes for tomato soup as there are fish in the sea at this point, and I’m sure everyone will claim theirs is the best. Recipes will vary wildly from using cream, spices, to using a vegetable base such as carrots and celery. Some people only use fresh tomatoes while others will swear that you only need tinned. Then comes the debate about whether is should be smooth and creamy, or chunky and interesting.
Personally, I love a good creamy tomato soup on a cold day. I like to roast my tomatoes first so fresh are a must, paired with some roasted garlic and a good vegetable base and you’ll have a winner every time. To great that great creamy taste while staying vegan, I add cashews to the mix. Cooking them with the rest of the soup negates the need to soak them and they blend well with the rest of the soup.
What to serve with it?
This is an easy question. The traditional pairing with tomato soup is a good grilled cheese, the creaminess of the cheese really compliments the acidity of the tomatoes. Want to go a little bit fancy? Why not make some grilled cheese croutons for a fun option. As for toppings, a generous lump of basil pesto (vegan of course), or a swirl of vegan crème fraiche both pair very well here.
Ingredient tips?
This is one of the most accessible recipes and I imagine most items will be easily found in your local supermarket. The perhaps oddest item may be the vegan fish sauce, I use this one but you can substitute some gluten free soy sauce if you’d prefer.
The Best Instant Pot Tomato Soup - Creamy, smooth, and vegan!
Ingredients
- 1.4 Kg Tomatoes best you can find
- ½ tbsp Balsamic Vinegar
- 900 ml Vegetable Stock
- 1 Head of Garlic top sliced off
- 1 Large Onion chopped
- 1 Small Celery rib chopped
- 1 tbsp Tomato Puree
- 1 Large Carrot chopped
- 75 grams Cashews
- 3 tbsp Oil
- 2 tbsp Vegan Fish Sauce
- 2 tbsp Rice
- ½ tbsp Dried Thyme
- ½ tbsp Dried Basil
- Salt & Pepper to taste
Optional toppings
- Basil Pesto
- Vegan Creme Fraiche
- Homemade Croutons
Instructions
- Preheat the oven to 200°C (180 Fan/400°F).
- If you've gone for large tomatoes then halve them before putting all the tomatoes and garlic on to a baking tray. Toss them in 2 tbsp of the oil and the vinegar before sprinkling with salt and vinegar. Place in the oven and roast until the garlic is soft and the tomatoes are caramelised around the edges.1.4 Kg Tomatoes, 1 Head of Garlic, ½ tbsp Balsamic Vinegar
- Heat up the instant pot on the sauté setting, with the remaining oil. When heated through, add the onions and cook until softened. Add in the carrots, celery, and tomato puree and continue to sauté until the puree has roasted and darkened in colour.1 Large Onion, 1 Small Celery rib, 1 Large Carrot, 1 tbsp Tomato Puree
- Deglaze the pot with half a cup or so of the stock, making sure to scrape up any brown bits on the bottom of the pot. When fully deglazed, turn off the instant pot.900 ml Vegetable Stock
- Squeeze the roasted garlic cloves out of their skins and add to the pot along with the tomatoes, and the rest of the ingredients, stirring well before sealing the lid. Cook at high pressure for 3 minutes and allow a natural release, opening the lid carefully.75 grams Cashews, 2 tbsp Vegan Fish Sauce, 2 tbsp Rice, ½ tbsp Dried Thyme, ½ tbsp Dried Basil
- When cooked, very carefully (it's hot - please don't burn yourself!) blend the soup until completely smooth with your best blender. Strain with a mesh strainer to filter out any bits left before tasting. Season as needed, I like a lot of black pepper in my soup and depending on the season the tomatoes were picked, you might need to add a pinch or two of sugar to balance the acidity. Serve and enjoy!
Notes
