Vegan Tomato Soup Recipe Instant Pot

To make this soup, first set your instant pot to the sauté function. Just core the tomatoes, remove any bad spots and dice them up.

Instant Pot Tomato Soup Recipe Tomato soup, Vegan

You’ll need to blend the final product in either a blender (i use this high speed blender) or by using a hand immersion blender, another appliance that i highly recommend.

Vegan tomato soup recipe instant pot. This easy delicious instant pot tomato basil soup recipe is a panera bread copycat. If you prefer a thinner soup, boil some water in a kettle and add it gradually until you get the thickness you like. Stir in crushed canned tomatoes, chicken stock and seasonings.cook in manual for 8 minutes and then in warm mode for 5 minutes.

Instant pot tomato soup is the perfect first recipe to make. Close and lock the lid. No one would ever guess it's whole30 or vegan, either!

Garnish the tomato soup with parmesan cheese, oregano, and/or basil. As a bonus, it can be made whether you use the duo or the lux. Set timer for 5 minutes.

Vegan creamy tomato soup made easy in the instant pot. Unless it is the height of summer and i’m making gazpacho, i prefer to use canned tomatoes in my tomato soup. Combine tomatoes, vegetable broth, basil, salt, ground black pepper, and italian seasoning in the pot.

How to make tomato soup in the instant pot. Transfer soup to a blender and blend until smooth, or use a stick blender in the instant pot (the soup will be creamier if you use a blender). If you're looking for comfort food, look no further.

Label the bags and then lay them flat in the freezer. Squeeze out all the extra air and seal the bags. Turn off the instant pot for a moment, and add the carrots, canned tomatoes, vegetable, basil and salt.

Select high pressure according to manufacturer's instructions; Press the manual or pressure cook button and cook on high pressure for 10 minutes with the pressure valve in the sealing position. So it shouldn’t come as a surprise that my take on this classic soup will ensure that it’s not only loaded with flavor and packed with oodles of veggies in every bite, but that it’ll also be a breeze to make while keeping it healthy at the same time!

Hot and creamy, with bright tomato flavor, it warms you up on a cool day. Store your instant pot tomato soup in the freezer for 3 months. Serve with grilled cheese for the ultimate cozy meal and enjoy!

How to make this instant pot vegan tomato soup: Add chopped carrots, seasoning (salt, pepper, oregano, basil, and optional sugar) along with canned tomatoes and tomato paste. Pour in 2 tbsp (30ml) fish sauce and remaining unsalted chicken stock.

Add roasted/browned tomatoes, 2 tbsp (30g) jasmine rice, a pinch of dried basil, and a pinch of dried thyme in instant pot. An instant pot or multifunctional pressure cooker makes this a quick and easy soup to prepare. Creamy and tangy, instant pot tomato soup is so delicious and easy to make that you’ll find yourself wondering why you ever bought a can of boring tomato soup.

Tomato soup is comfort food. Use any croutons and spices of choice. How to make instant pot tomato soup?

Saute onions and garlic in the hot oil until onions are translucent. This right here is the perfect whole30 instant pot tomato soup (vegan) recipe. Cook on manual/pressure cook on high pressure for 5 minutes.

Enjoy this recipe and please use my affiliate links where you pay the same you would otherwise but i may earn a percentage for referring you. Add all the ingredients except for the maple syrup, salt and pepper to your instant pot. Next add 2 tablespoons of unsalted vegetable broth (or water), then the garlic cloves, yellow onion and red pepper.

Let the pressure release naturally or you can do a quick pressure release after 10 minutes. Smooth, creamy, naturally thickened & freezer friendly this fall comfort soup is great way to use that harvest of fresh tomatoes. Next, add the minced garlic and stir for about 30 seconds.

Gluten free + vegan + paleo Then add water and close the lid. Bursting with flavors of fresh tomatoes, basil and garlic.

Let the soup release naturally for 10 minutes, then release the pressure manually until completely released. Mix in 1/2 of the minced garlic and 1/2 of the spice mixture, saute 1 min. Use a hand held immersion blender to puree until fabulously smooth.

This creamy and delicious instant pot® tomato soup recipe warms the soul from the inside out. Return to the instant pot. Add cubed potatoes, red lentils, shredded cabbage, sliced mushrooms, salt and pepper, and 6 cups of vegetable broth or water.

Place the diced tomatoes in the instant pot with the onions and garlic and stir. To make this vegetarian tomato soup at home, first, heat a little bit of oil in the instant pot on saute mode and 'normal' setting. Set to high pressure for 15 minutes and allow to come to pressure, allowing a natural pressure release for about 10 minutes.

Instant pot tomato soup with cornmeal crusted tofu croutons. Items to help you make this healthy vegan tomato soup. Using immersion blender, puree mixture until smooth (if you do not own one, puree everything in a blender and transfer back into the instant pot.

However, the best part about making this tomato soup recipe, is that there is no need to peel or remove the seeds from the tomatoes before cooking. There is no added sugar in this tomato soup because it gets natural sweetness from the carrots. It’s very forgiving, and you don’t have to worry about meat drying out.

Use an immersion blender or traditional blender to puree the soup into a light, smooth and comforting soup. Saute chopped onion, garlic in butter and olive oil. Sauté for 5 minutes, until softened, stirring occasionally.

Allow 10 to 15 minutes for pressure to build. Push the saute button on the instant pot (affiliate link, this is the one i have). Give a quick stir and add salt, black pepper pepper.

Easy 1 pot vegan tomato soup with crispy croutons.

Instant Pot Tomato Soup Recipe Real + Vibrant Recipe