• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Hunger Thirst Play

Delicious Recipes for Every Season

  • Recipe Index
  • About
  • eBooks
  • Work with Me
  • Subscribe
menu icon
go to homepage
  • Recipe Index
  • About
  • eBooks
  • Work with Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • eBooks
    • Work with Me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Hunger

    Instant Pot Creamy Vegan Tomato Soup

    By Lauren on January 15, 2018, Updated April 27, 2021 14 Comments

    Jump to Recipe Print Recipe

    Blended raw cashews provide creamy, silky texture while crushed tomatoes and fresh basil bring bright flavors to this Instant Pot version of Creamy Vegan Tomato Soup.

    Instant Pot Creamy Vegan Tomato Soup

    Oh hello Monday, we meet again. I see her, with those judgy eyes peering through cat-eye glasses. Per usual, she's expecting me not to be prepared. Another week of scrambling for lunches and quick meals.

    She looking at you too? Well, for the first time in what feels like forever we tell her, "Monday, go mind your own damn business, we're prepared. We've got fridges full of Creamy Vegan Tomato Soup to eat." She walks away like she's offended, but secretly she's smirking with pride.

    The very best part of it all - pleasing imaginary Monday figures aside - this is soup is a simple three step process to good eating. Less steps means more time for the 5,000 other things you have to do today. Well thank goodness for that.

    Instant Pot Creamy Vegan Tomato Soup

    You don't have to be a devout vegan to enjoy vegan soup

    Truth. Does the term 'vegan' have you worried about lack luster flavors? Let me ask you this. Do you have a window or a door near you? Go ahead and open it, then throw that skepticism right out. Slam it shut. Let's make tasty creamy vegan tomato soup, that's just happens to be plant based.

    Instant Pot Creamy Vegan Tomato Soup is simple, quick and loaded with bright, plant based flavors.

    While the full truth is that this girl occasionally acts like pancetta should be a it's own food group, I also really love incorporating a vegan day into my routine. Whether it's pasta, or a hearty quinoa bowl with lots of roasted veggies or soul warming Creamy Vegan Tomato Soup with crunchy vegan croutons, I think it's good to reset every now and then.

    If you tried this recipe and loved it, or if you're looking for more delicious vegan soups to try this Creamy Vegan Butternut Squash Soup. Same idea, different veggies.

    Instant Pot Creamy Vegan Tomato Soup

    That being said, there are certain skeptics ::cough:: husband ::cough:: in this household that need convincing....or maybe  some innocent tricking. Creamy Vegan Tomato Soup FTW folks.

    The option of throwing these ingredients in the Instant Pot with a borderline 'set it, forget it' mentality is my favorite path to travel, you can also make this on the stove top with identical results. It just requires a little more attention and stirring.

    To blend up smooth, a hand blender is my favorite gadget. This Cuisinart Handblender is my favorite, but you can use a standard countertop blender if that's your only option. Just be sure to blend in two batches so you don't overfill the blender and end up with soup everywhere and 2nd degree burns. Please folks, Mondays are hard enough, we don't need any extra paperwork.

    Instant Pot Creamy Vegan Tomato Soup

    That's really all there is to Instant Pot Creamy Vegan Tomato Soup. Just a few steps away from that pot full of tomato soup goodness and keeping the anxiety of having quick, easy meals at bay. Well, what are you waiting for? Go tell your Monday Lady, however she manifests herself,  to mind and Ps and Qs. You're ready to battle this week with silky, plant based creamy soup bursting with bright tomato basil flavor.

    This post may contain affiliate links that won’t change your price but I may earn a commission.

    Instant Pot Vegan Creamy Tomato Soup

    Instant Pot Creamy Vegan Tomato Soup

    Silky, rich texture and bright tomato basil flavor pop in this easy, no fuss Instant Pot Creamy Tomato Soup.
    No ratings yet
    Print Pin SaveSaved! Rate
    Course: Soup
    Cuisine: American
    Keyword: creamy vegan tomato soup, instant pot soup, instant pot vegan soup
    Prep Time: 10 minutes mins
    Cook Time: 20 minutes mins
    Pressure Release: 10 minutes mins
    Total Time: 40 minutes mins
    Servings: 8 servings
    Calories: 272kcal
    Author: Lauren
    Prevent your screen from going dark

    Ingredients

    • ¼ cup extra virgin olive oil
    • 1 large yellow onion (diced)
    • 2 28-ounce cans crushed tomatoes
    • 6 cups vegetable stock
    • 1 teaspoon salt
    • ¼ teaspoon black pepper
    • ½ cup fresh basil
    • 1 ½ cup whole raw cashews

    Instructions

    • In the instant pot, add olive oil and onions on 'Sauté' setting.  Sauté until translucent, 4 to 5 minutes.
    • Add remaining ingredients to the pot.   Seal the pot with the lid and set the steam valve to 'sealing' position.  Press the 'Soup' or 'Manual' button and cook high pressure for 20 minutes.
    • Let the pot naturally depressurize for 10 minutes before moving the steam valve to vent.  Once the red toggle button is down, remove the lid.
    • Using a hand blender or carefully transferring the soup to a standing blender.  Blend on high for 5 minutes until smooth and creamy.
    • Optional:  Brush pieces of your favorite hearty vegan bread with vegan butter and cut into squares.  Sprinkle with vegan parmesan cheese and toast in the oven on 375°F for 5 minutes or until slightly brown and crunchy.

    Notes

    Stove Top Directions:  After incorporating all ingredients to the pot, bring to a boil over medium-high heat.  Reduce the heat to low and simmer for 35 minutes, stirring frequently to ensure the tomatoes don't stick to the bottom of the pot.
    Note about blending:  If you don't have a hand blender, a regular standing blender can be substituted.  You may have to transfer the soup in two batches, leaving about 4 inches of space from the top of the blender.  Don't forget to be super careful, as the soup and the pot will be very very hot!

    Nutrition

    Calories: 272kcal | Carbohydrates: 25g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Sodium: 1261mg | Potassium: 767mg | Fiber: 5g | Sugar: 12g | Vitamin A: 882IU | Vitamin C: 20mg | Calcium: 83mg | Iron: 4mg
    « Oven Baked Cheesy Mozzarella Meatballs
    Roasted Butternut, Kale and Wild Rice Soup »
    368 shares
    • Share4
    • Tweet

    Reader Interactions

    Comments

    1. Jessa says

      January 22, 2018 at 12:27 am

      I'm making this!!!

      Reply
    2. Mackenzie says

      January 21, 2018 at 10:56 pm

      I've been digging on the blended cashews recently since I just went dairy-free, and I've been missing cramy tomato soup (especially this time of year!). This is just the ticket!!!

      Reply
    3. Rachel says

      January 21, 2018 at 9:47 pm

      Your tomato soup looks so creamy and satisfying. I've never used cashews as a replacement for cream before, but never in tomato so. I'm going to have to give this a try!

      Reply
    4. Jessica Pinney says

      January 21, 2018 at 9:26 pm

      I'm always on the hunt for new Instant Pot soups. I love that this one is vegan and so healthy! Guilt-free recipes are the best.

      Reply
    5. Lois. O says

      January 21, 2018 at 6:55 pm

      Just what the doctor ordered for this dragging winter! Love the addition of cashews!

      Reply
    6. Carol Borchardt says

      January 21, 2018 at 6:28 pm

      Few things are more comforting than a good homemade tomato soup. Love that the creaminess comes from cashews rather than heavy cream. Going to give this a try!

      Reply
    7. Stacey says

      January 21, 2018 at 11:45 am

      I love a tasty, cozy tomato soup! This sounds amazing!

      Reply
    8. Julie says

      January 20, 2018 at 6:42 pm

      I've never tried adding cashews to soup before, but it sounds amazing - what a great way to get that creamy, rich texture!

      Reply
    9. Marisa Franca @ All Our Way says

      January 20, 2018 at 11:08 am

      I've got to get an Insta-pot. I thought I'd hinted enough at Christmas but to no avail. Your soup looks and sounds delicious -- I bet Hubby was a believer once you served it to him. Can't beat quick and easy.

      Reply
      • Lauren says

        January 21, 2018 at 11:22 pm

        I never even told him it was vegan! There are some things I just have to keep to myself ????

        Reply
    10. Shannon says

      January 19, 2018 at 1:12 pm

      This recipe looks super delish and a perfect way to help me to gain a better understanding on how to instant pot (which can be a verb and a noun, right? ????)

      Reply
    11. Ashima says

      January 19, 2018 at 7:05 am

      I love cashew creaminess 🙂 I use it ever so often in my curries when I need to cook a vegan meal. The soup looks delicious and thank you for stove top instructions too as I don't have an instant pot.
      Marking this one for the next soup night.

      Reply
    12. Amanda says

      January 18, 2018 at 9:56 pm

      Tomorrow is the day when I'm finally getting an Instant Pot! It's ridiculously cold here, so I can't wait to make warming soups like this one. I love how creamy cashews can make recipes. I'd never guess there wasn't dairy in this! Will be making soon.

      Reply
    13. Jenni says

      January 18, 2018 at 9:21 pm

      This looks so creamy and delicious! You would never know it was vegan!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Lauren! This is my slice of the internet to share seasonally-inspired recipes. I live in the heart of New England with my two kiddos. Life is busy AND delicious!

    Trending Recipes

    • overhead photo of thai peanut dressing and a salad dressed
      Low-Calorie Spicy Thai Peanut Dressing
    • green kale gnocchi over spicy red tomato sauce
      Trader Joe's Kale Gnocchi with Arrabbiata
    • overhead of pumpkin shaped sourdough bread
      Whole Wheat Sourdough Pumpkin Bread
    • Earthy green tea matcha whisked with sweet floral lavender and creamy milk. #greentea #matcha #matcharecipes #lavender #cookingwithlavender
      Iced Lavender Matcha Latte

    Get my Thanksgiving eCookbook!

    Footer

    About

    • About Me
    • Privacy Policy
    • Inquiries + Collabs
    • Subscribe for updates!

    Recipes

    • All Recipes
    • Dinner Recipes
    • Dessert Recipes
    • Instant Pot Recipes

    Our Restaurants

    • Bonefish Harrys
    • Portsmouth Feed Company
    • Thirsty Butcher Hospitality
    • Restaurant Photography

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hunger Thirst Play

    Copyright© 2025 Hunger Thirst Play · Privacy Policy ·

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required