Easy Instant Pot Vegan Tomato Soup Using 4-Ingredients!
Prep time
Cook time
Total time
Soups are the best especially during the cold-winter days! Even better when it takes you less than 15-mins to create it.
Author: The Edgy Veg
Recipe type: Lunch
Cuisine: American
Ingredients
- ¼ cup dairy-free butter or olive oil
- 1 cooking onion, finely chopped
- 4 garlic cloves, minced
- 1 tsp sea salt
- 1-28oz can of crushed tomatoes
- 2 cups vegetable broth or water
- 1 tsp dried oregano (optional)
- 1½ teaspoons dried basil (optional)
- 1½ teaspoons dried parsley (optional)
- Black pepper,to taste (optional)
- ½ cup unsweetenedsoy cream, or soy milk (for creamier texture) (optional)
Instructions
- Set your Instant Pot or pressure cooker to saute mode and heat butter and/or oil. Add onion, garlic and salt, and cook until translucent, about 3 mins.
- Add tomatoes, water or broth, and spices if using, and mix well.
- Close the Instant Pot and seal the pressure value.
- Pressure Cook for 10 minutes, and then allow the pressure to release naturally, about 15 mins.
- Release the pressure value and open the Instant Pot. Puree the soup using an immersion blender or by transferring it to a blender.
- Stir in the cream or milk, if using, and season to taste with salt and pepper.
- Ladle into bowls, sprinkle with some parsley and serve with grated Parmesan, croutons, bread, or grilled cheese (optional).
Nutrition Information
Serving size: 4
Recipe by The Edgy Veg at https://www.theedgyveg.com/2023/01/03/the-easiest-instant-pot-tomato-soup/