Instant Pot Vegan Tomato Soup

VEGAN • EASY PREP

VEGGIE FUN KITCHEN

Vegan Tomato Soup made easy in the Instant Pot. This vegan tomato basil soup is creamy but it is made without dairy because it uses a delicious dairy-free garlic cashew cream.

There is no added sugar in this tomato soup because it gets natural sweetness from the carrots. No added oil either! Just pure whole-food plant-based ingredients.

1. Soak cashews in hot water for 30 minutes, then drain. Blend soaked cashews with water, lemon juice, nutritional yeast, salt, garlic, and onion powders until smooth. Reserve 1/2 cup for soup garnish.

PREP THE SAUCE

2. Add whole undrained tomatoes, tomato sauce, vegetable broth, sliced carrots, soy sauce, tomato paste, garlic powder, celery seed, pepper, and basil leaves to the pressure cooker pot. Exclude the reserved 1/2 cup cashew cream; add the rest (about 1 1/4 cup cashew cream) to the pot.

MAKE THE SOUP

3. In the manual mode, set for 12 minutes high pressure. (Read your IP directions and understand how to use your pot. The lid should be properly sealed and the vent should be closed.)

SET THE IP

READ MORE:

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