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Easy, Gluten Free, Instant Pot, Lunch, Nut free, Oil free, Side dishes, Soups, Stews & Chili, Under 400 calories, Vegan Recipes

Instant Pot Vegan Tomato Soup

This Instant Pot Vegan Tomato Soup is ridiculously easy to make, with very little effort required. It’s also packed with hidden veggies, and oil free!

Instant Pot Vegan Tomato Soup | via veggiechick.com #glutenfree #oilfree

Just the other day, my husband mentioned how much he wanted a grilled cheese sandwich and tomato soup, and it got me inspired to make this recipe. Since I’m a huge fan of easy vegan recipes, I became determined to make it in the Instant Pot. Oh how easy it was! The first time I made it, it was perfect. But I still made it two more times just to be really sure. =)

And yes, we did eventually have that grilled cheese/tomato soup combo (I had dairy-free Chao cheese– the BEST!). =)

Instant Pot Vegan Tomato Soup | via veggiechick.com #glutenfree #oilfree

To make this soup, first set your Instant Pot to the Sauté function. Next add 2 tablespoons of unsalted vegetable broth (or water), then the garlic cloves, yellow onion and red pepper. Sauté for 5 minutes, until softened, stirring occasionally.

Turn off the Instant Pot, and add the cans of tomatoes, water, cauliflower florets and oregano. Stir well so the liquid is covering the veggies and coating the bottom of the pan (otherwise, it may burn).

Set the Instant Pot back to Manual (or Pressure Cook on newer models) for 15 minutes. Set to “Sealing”, cover and let cook for 15 minutes, then let set for another 20 minutes (may vary) to release pressure. Open and add nutritional yeast, fresh basil and black pepper. Stir.

Next, we’ll blend the soup. You can blend this soup 2 ways…

  • If you have an immersion blender-*carefully blend until chunks are gone and the soup is smooth. I prefer this soup to have some texture so I only blend until the large chunks are gone.
  • Or transfer the soup (carefully) in batches to a blender and process until desired consistency. Add salt to taste, roughly 1/2 to 1 teaspoon per batch. Note that some cans of tomatoes may have added salt so in that case, this soup will require less.

Makes 8 cups. Serving size is 1 cup. I hope you enjoy it! =)

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Instant Pot Vegan Tomato Soup

Instant Pot Vegan Tomato Soup | via veggiechick.com #glutenfree #oilfree

This Instant Pot Vegan Tomato Soup is ridiculously easy to make, with very little effort required. It’s also packed with hidden veggies, and oil free!

  • Author: Christin McKamey
  • Prep Time: 10
  • Total Time: 10
  • Yield: 8 servings

Ingredients

  • 2 tablespoons unsalted vegetable broth (or water)
  • 3 garlic cloves, minced
  • 1 small yellow onion, diced (about 1 cup)
  • 1 small red bell pepper (about 1 cup)
  • 28-ounce can crushed tomatoes, organic if possible
  • 28-ounce can whole peeled tomatoes, organic if possible
  • 1 cup water
  • 1 small head cauliflower, cut into florets (about 3 1/2 cups)
  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
  • 3 tablespoons nutritional yeast
  • 1/2 cup packed fresh basil, chopped
  • 1/4 teaspoon black pepper
  • 1/2-1 teaspoon salt, to taste

Instructions

Set Instant Pot to Sauté. Add 2 tablespoons unsalted vegetable broth (or water), garlic cloves, yellow onion and red pepper. Sauté for 5 minutes, until softened, stirring occasionally.

Turn off Instant Pot, and add cans of tomatoes, water, cauliflower florets and oregano. Stir well so the liquid is covering veggies and coating bottom (otherwise, it may burn).

Set the Instant Pot back to Manual (or ‘Pressure Cook” on some newer models) at 15 minutes. Set to “Sealing”, cover and let cook for 15 minutes, then let set for another 20 minutes to release pressure. Open and add nutritional yeast, fresh basil and black pepper.

If you have an immersion blender-*carefully blend until chunks are gone and soup is smooth. I prefer this soup to have some texture so I only blend until the large chunks are gone.

Or, if you don’t have an immersion blender, transfer the soup (carefully) batches to a blender and process until desired consistency. Add salt to taste, 1/2 to 1 teaspoon per batch. Note that some cans of tomatoes may have added salt so in that case, this soup will require less.

Makes 8 cups. Serving size is 1 cup.

Notes

The flavor of this recipe may vary a little depending on the types of tomato cans you use.

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

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