Creamy Tomato Soup made easy in the Instant Pot. This tomato soup is creamy but it is dairy-free because it uses a delicious garlic cashew cream - not dairy. There is no added oil or sugar either in this tomato soup because it gets natural sweetness from the carrots.
All but the reserved cashew cream about 1 1/4 cup will be remaining
After Cooking and Blending
1/2teaspoonbaking sodaonly add after tasting. See instructions and notes.
1/4 - 1/2teaspoonsalt taste first
sliced basil leaves for garnish
cashew parmsee notes for link to recipe
extra cashew cream for garnish
Creamy Cashew Garlic Sauce
Soak the cashews in very hot water for 30 minutes. Drain.
Add soaked and drained cashews, along with 1 cup water, lemon juice, nutritional yeast, salt, garlic and onion powders to a high-speed blender.
Blend/process till smooth and creamy - about 2 minutes
Pour out 1/2 cup cashew cream and reserve for garnishing the soup when finished.
Tomato Soup in the Instant Pot
Add to the inner pot of your pressure cooker, the 2 cans of undrained whole tomatoes - juices and all, the tomato sauce, vegetable broth, sliced carrots, soy sauce, tomato paste, garlic powder, celery seed, pepper, basil leaves, and all BUT the reserved (1/2 cup) cashew cream. (It will be about 1 1/4 cup cashew cream that you add to the IP.)
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.)
After coming to pressure, your pressure cooker will count down for 12 minutes. After it is finished, allow for a 10 minute natural release.
With a long-handled spatula or some similar item, turn the release valve and finish with a quick release.
Open pressure cooker as per manufacturer's directions.
With a hand-held immersion blender, blend the soup for about 3-5 minutes until it is creamy and smooth.
After Cooking and Blending
Taste the soup and determine if the flavor is too acidy. It will be extra strong and may be sharp to the tongue. Add in 1/2 teaspoon baking powder. Allow to foam and stir in. Saute for about 3 minutes till the bubbles are gone. This should take away the strong acid taste.
Drizzle on about 1 Tablespoon of creamy garlic sauce to the top of each serving for garnish and flavor.
Serve with vegan cashew parm (see notes), fresh basil, or croutons.
If you don't have an immersion blender, you can blend the soup in your blender 2 cups at a time. Wait until has cooled down slightly so that you can handle it.
Why the baking soda? Foods like tomato soup and pasta sauce tend to get a little acidy. Normally we would just add in a little sugar to combat the acid. This is a no-sugar recipe however so we won't be doing that. Baking soda will also neutralize the acidity. After the soup has finished cooking and is smooth and blended, taste and determine if it is too acidy for you. It will be extra strong tasting and feel sharp in your mouth. Add in 1/2 teaspoon baking soda. It will foam a little. Stir and cook on saute for about 2-3 minutes until foam goes down. This should help.
If you don't want to use cashews you can use another nut/seed of choice. I can't guaruntee the outcome. Or you could use 2 cups of your favorite plant milk instead. It won't be as right and creamy but will still taste good.