The Best Instant Pot Tomato Soup - Creamy, smooth, and vegan!
This homemade tomato soup is both creamy, smooth and super easy to make - the perfect solution for those cold winter nights!
Servings: 6 Servings
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
Allergy Notes: This is naturally vegan, gluten free and soy free but does contain nuts. If nuts are an issue for you then I'd suggest skipping the nuts and reducing the stock by about 125ml and instead sub in your favourite vegan cream (oat cream works well!). Add in the cream just after blending and make sure the soup is still at the perfect temperature before serving.
If you have any allergies to the ingredients in this dish or have questions on substitutions, leave me a comment below