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Instant Pot® vegan tomato and basil soup recipe

Instant Pot® vegan tomato and basil soup recipe


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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Tomato soup
  • Tomato basil soup

Make this smooth, comforting tomato, garlic and basil soup in your electric pressure cooker in an instant!

2 people made this

IngredientsServes: 4

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic
  • 2 (400g) tins plum tomatoes
  • 475ml vegetable stock
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon Italian herb seasoning

MethodPrep:15min ›Cook:25min ›Extra time:5min resting › Ready in:45min

  1. Turn on a multi-functional pressure cooker (such as an Instant Pot®) and select 'Saute' function. Heat olive oil and add onion; cook until softened, about 7 minutes. Add garlic and cook for 1 minute more.
  2. Combine tomatoes, vegetable stock, basil, salt, black pepper and Italian herb seasoning in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
  4. Blend with an immersion blender until creamy.

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Recipes Using Fresh Basil Leaves in the Instant Pot

Posts may be sponsored. This post contains affiliate links, which means I will make a commission at no extra cost to you should you click through and make a purchase. As an Amazon Associate I earn from qualifying purchases.

If you’re looking for recipes using fresh basil leaves, check out the suggestions below that you can make in the Instant Pot. I always plant a few pots of fresh basil in our garden because it’s used in so many different recipes. Basil is just one of those herbs that I prefer fresh rather than dried.


Ingredients & Substitutions

This vegan tomato soup with cashews is easy to make with a combination of pantry staples and fresh ingredients. Let's talk about the most important ingredients and substitutions if you need them.

  • Canned Tomatoes - I used canned diced tomatoes for convenience, but you can also use fresh tomatoes. I included instructions on how to do so in the "FAQ" section.
  • Red Bell Pepper - The red pepper adds the perfect amount of sweetness to balance the acidity of the tomatoes. You can substitute an orange or yellow pepper, but not green because it will change the overall color and flavor of the soup.
  • Cashews - Blended cashews naturally thicken the soup and make it taste extra creamy! If you need to, you can substitute ½ cup raw sunflower seeds, 1 medium peeled and diced russet potato, or ½ cup of canned coconut milk.
  • Basil - Use fresh herbs if possible, it adds so much flavor! If you don't have fresh herbs, you can substitute 1 tsp dried basil.

Get the complete ingredients list and instructions from the recipe card below.

  1. Add all of the ingredients to the Instant Pot insert.
  2. Place lid on the Instant Pot, lock, and turn the valve to the sealing position.
  3. Select Pressure Cook or Manual, high pressure for 5 minutes.
  4. When finished, allow for a full natural pressure release (NPR).
  5. Allow soup to cool, then stir and serve as is, or if you prefer a smoother soup, blend by using either an immersion blender or transfer the soup to a blender.
  6. Dish up into bowls and top with toasted nuts (if desired), and serve.

Notes, Tips and Variations

  • Freezer Friendly?- Yep! You can freeze this soup for later if needed. Just make sure to cool it completely before putting it in a freezer bag or freezer-safe container. Thaw it out overnight and reheat it over a low-medium heat on the stovetop.
  • Toppings– Putting some yummy toppings on your Instant Pot Tomato Soup can really make it pop! We love fresh basil, some big and crunchy croutons, parmesan cheese or even crispy chickpeas.
  • Be Careful Blending- Just be careful if you are using an immersion blender. The soup is HOT and we don’t want it spraying everywhere!
  • Vegan and Vegetarian Friendly– You can sub 1/2 cup of Coconut Milk for the Half and Half. You can also use Vegetable Stock instead of Chicken Stock.
  • Canned Tomatoes?- Yep! Don’t be afraid that we used canned tomatoes in this recipe. This mom will use a shortcut wherever she can find one, right? You can often find some really high quality canned tomatoes in your grocery store that can taste even better than underripe, watered down ones you may see in the produce section.

I hope you enjoy this recipe for our “Chunky” Instant Pot Tomato Soup. Please let me know how it works out for you in the comments section!


How to make tomato soup in the Instant Pot

  1. Push the saute button on the Instant Pot (affiliate link, this is the one I have).
  2. Add the onions and cook for 2-3 minutes, stirring constantly.
  3. Turn off the Instant Pot for a moment, and add the carrots, canned tomatoes, vegetable, basil and salt.
  4. Stir, then place the lid on, turn the valve to “seal” and cook on high for 5 minutes. Let the pressure release naturally for 10 minutes once it beeps, then carefully release any remaining pressure.

Remove the lid, and use an immersion blender to blend until smooth. You could also use a regular blender, and blend in batches.

Add 1-2 teaspoons of sugar to cut down on any acidity, and more salt to taste. Then stir in 1/2-1 cup of full fat coconut milk/cream (from a can). For a really creamy soup, you could even use the whole can, but I found anywhere from 1/2 to 1 cup is perfect.

If you don’t like coconut or can’t eat it, you could substitute cashew cream. Or simply blend the soup with a cup of raw cashews until smooth. You can also leave out any kind of cream altogether, it just won’t be as creamy of course.

Make sure to check out my Vegan Instant Pot Recipes category for more easy and quick recipes.


How to make Instant Pot Tomato Basil Soup

Turn on your Instant Pot and press the "Saute" button. When the inner pot is HOT, add the oil. Add the carrots and onion, and cook until they are tender.

Add the garlic and tomato paste, cook and stir until hot and aromatic.

Add the chicken stock, tomatoes, basil, cayenne, and bay leaf.

Press the "Cancel" button. Place the lid on the pressure cooker and twist to lock. Double check to make sure the venting knob is in the "Sealing" position.

Press the "Manual" button, High Pressure, and use the + and - buttons to adjust the time to 5 minutes.

When the pot beeps allow the pressure to release Naturally, it will take about 10 minutes.

Remove the lid and then remove the bay leaf. Use an immersion blender to puree until smooth.

Adjust seasonings, then ladle soup into bowls and garnish with chopped basil.

If you are not following a Whole 30 or Paleo diet, sprinkle on some shaved Parmesan.


What are Instant Pots?

Instant Pots are fantastic kitchen gadgets that can be used to make a huge variety of dishes from stews and soups to desserts and yoghurts.

They are essentially pressure cookers that cook food by creating a high temperature under a tight seal so that steam can’t escape. As the food is steam-cooked, it cooks much more quickly than it would if you were to cook the same meal on the hob. This means Instant Pots are great for those days when you’re in a hurry but don’t want to compromise on having a nutritious dinner.

They even have a slow cooker function so you can make your dinner in the morning ready for your evening meal.

If you find yourself cooking a lot of vegan storecupboard staples like lentils and beans then an Instant Pot might just be your new best friend!

There’s no pre-soaking of pulses and legumes required, and the pulses pressure-cook in just 30 minutes. You can even use your instant pot as a rice cooker to make mountains of perfectly fluffy rice.


Table of contents

Rich in flavors yet super easy for a quick lunch or dinner idea. This is probably the best thing I've done in my instant pot so far. Made with fresh ingredients right out of your garden and it can be a great way to use some of those veggies in your crisper.

This is a super easy tomato soup that requires hardly any prepping. You do not have to finely chop or roast your vegetables ahead. This is the kind of recipes you can serve your family year round. You'll feel so much better about yourself giving them something loaded with vegetables and actually tasty.


The Blending

I’ve mentioned an immersion blender a couple of times already, and if you don’t have one, you can absolutely use a regular blender for this soup. Just transfer it in stages to your blender jug and then transfer in stages back to your pot.

It is a bit more effort though to do it like that and an immersion blender is a super useful kitchen tool to have. You can use it to blend your soup directly in the pot, and to make your own vegan mayo and all sorts of cool things! So I recommend you get one if possible, they are really inexpensive too.

You can get an immersion blender from Amazon.

So I think you’ll really love this vegan tomato basil soup! It is:

  • Super easy
  • Creamy
  • Packed with tomato and basil flavor
  • A fabulous appetizer!

Leftovers keep very well and can be reheated the next day!

This soup would go fabulously well with some homemade whole wheat bread for dipping! Or with some delicious vegan dinner rolls or even some vegan cornbread! Or any delicious bread for that matter. We just went with some toasted ciabatta which was delicious.

For more fabulous vegan soup recipes, check out these great options:

So what do you think of this vegan tomato basil soup? Let us know in the comments and please rate the recipe too! Thank you!

Sign up to our email list before you go, you’ll get a fabulous (and free) recipe ebook containing 10 delicious vegan dinner recipes and you’ll be the first to know when new recipes are posted to the blog.



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