This creamy Instantpot Vegan Tomato Soup will take you right back to your childhood! Pair with a gooey grilled cheese sandwich for a perfect winter lunch!
In the last few months, I’ve been partnering with Compass Real Estate company in Chicago. We’ve collaborated in bringing a personal touch and a lifestyle element to different real estate listings in the city. It’s been a blast coming up with beautiful dishes and creating a story line for each shoot.
Because this particular listing was located right next to Maggie Daley Park, the team spent a couple hours ice skating and then came back to the condo to have a warm bowl of tomato soup and some grilled cheese. I knew this was a perfect opportunity to make a creamy and delicious vegan Instantpot tomato soup!
Why should I cook soup in my Instantpot?
An Instant Pot does more than just cook food quickly. Because it uses pressure to cook, it concentrates all the different flavors in your soup. You can really taste all the different spices and flavors in all of your ingredients when the soup is cooked in a pressure cooker.
How do I make soup in my Instantpot?
Start by using the sauté function on the Instant Pot, heat olive oil. Add onion and garlic and cook till tender but not browned. Stir in tomato paste.
Add tomatoes with liquid, broth, turmeric, thyme, bay leaf and coconut aminos.
Cook on Manual for 7 minutes. Let the pressure release naturally for 15 minutes.
Remove lid and remove bay leaf. Blend with an immersion blender or in batches with a regular blender. Season to taste with salt and pepper. Garnish and serve!
Can I freeze this soup?
This soup is perfect for freezing! You can easily thaw it and reheat in the microwave or on the stove top.
How do I garnish my soup?
I love to garnish all my soups to really add that extra touch and make it beautiful. My favorite garnish tricks involve a little cream (in this case, coconut milk) and olive oil. I always add fresh herbs as well (I added thyme to this one).
For this creamy vegan tomato soup, I topped my bowl with some homemade garlic croutons, which really gave it that extra bit of delicious flavor.
To make sure that the olive oil and cream or coconut milk doesn’t sink to the bottom and you really get that beautiful swirl, you want to make sure that both the soup and garnishes are the same temperature. So you’ll want to warm up the coconut milk and olive oil before drizzling. Lastly, I added some sliced baby heirloom tomatoes.
How beautiful does that look? 
Create a new favorite lunch time tradition with this easy Instantpot vegan tomato soup! So warm and comforting for a chilly winter day.
If you loved this post, be sure to check out my spicy chicken corn chowder!
Print
Creamy Vegan Instantpot Tomato Soup
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
- 1 tbsp olive oil extra virgin
- 1/2 cup yellow onion chopped
- 3 cloves garlic roughly chopped
- 1 tbsp tomato paste
- 1 28 oz can stewed tomatoes with garlic chopped
- 1/4 cup grape tomatoes
- 2 cups vegetable broth
- 1 1/2 tsp dried thyme
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 2 tbsp coconut aminos
- 1 14 oz can full-fat coconut milk
- 1 1/2 tsp sea salt
- 1/2 tsp black pepper freshly ground
- fresh basil leaves for garnish
Instructions
-
Using the sauté function on the Instant Pot, heat olive oil. Add onion and garlic and cook till tender but not browned. Stir in tomato paste.
-
Add tomatoes with liquid, broth, turmeric, thyme, bay leaf and coconut aminos.
-
Cook on Manual for 7 minutes. Let the pressure release naturally for 15 minutes.
-
Remove lid and remove bay leaf, add coconut milk. Blend with an immersion blender or in batches with a regular blender. Season to taste with salt and pepper.
-
Garnish with freshly chopped basil.
Want to pin this for later? Click on the image below!
2 Comments
When should I add the coconut milk?
Right before using the immersion blender after cooking!