This Instant Pot vegan tomato basil soup is pure comfort in a bowl. It’s rich, silky, and satisfying without a drop of dairy. With just a few simple pantry staples and fresh basil, you’ll have a homemade soup that’s healthier, tastier, and faster than anything from a can.
Why This Vegan Tomato Soup Works
- ✅ Creamy texture with zero dairy
- ⏱️ Ready in under 30 minutes
- 🧊 Freezer-friendly and meal-prep approved
- 💸 Budget-friendly ingredients
- 🌿 Fresh basil adds brightness and depth
Whether you’re meal prepping for the week or craving a cozy dinner, this Instant Pot vegan tomato basil soup will hit the spot.
Ingredients You’ll Need
- 1 tbsp olive oil (or ¼ cup veggie broth for oil-free)
- 1 medium onion, chopped
- 3–4 garlic cloves, minced
- 1 can (28 oz) crushed or whole tomatoes
- 1 tsp dried basil (or ¼ cup fresh, chopped)
- ½ cup raw cashews (or ¾ cup canned coconut milk)
- 2 cups vegetable broth
- ½ tsp salt, pepper to taste
- 1 tsp maple syrup or pinch of sugar (optional)
How to Make Vegan Tomato Basil Soup in the Instant Pot
1. Sauté the Base
Set Instant Pot to “Sauté.” Add olive oil (or broth), onions, and garlic. Cook until softened about 3–4 minutes.
2. Add Remaining Ingredients
Toss in tomatoes, basil, cashews (or coconut milk), and broth. Stir to combine.
3. Pressure Cook
Close the lid and cook on High Pressure for 6 minutes. Allow a Natural Release for 5 minutes, then quick release.
4. Blend Until Creamy
Use an immersion blender directly in the pot or transfer to a blender (careful, it’s hot!) until smooth and creamy.
5. Taste & Adjust
Add salt, pepper, and maple syrup if your tomatoes are too acidic.
Optional Add-Ins & Pairings
- Add roasted red peppers for depth
- Stir in a splash of balsamic vinegar
- Serve with vegan grilled cheese or garlic toast
- Add cooked lentils or orzo for a heartier meal
Storage & Meal Prep Tips
- Fridge: Keeps 4–5 days in a sealed container
- Freezer: Freeze in portions up to 3 months
- Reheat: Gently warm on stove or microwave; thin with broth if too thick
FAQs
Can I use fresh tomatoes?
Yes! Roast or sauté them first for better flavor. You’ll need about 2.5–3 lbs.
How do I make this nut-free?
Use canned coconut milk instead of cashews.
Will coconut milk curdle under pressure?
No, it holds up well in the Instant Pot just stir gently after cooking.
Related Vegan Instant Pot Recipes
- Browse our Easy Vegan Instant Pot Recipes Guide
- Try this Hearty Vegan Lentil Stew for a protein-packed dinner
- Need a plant protein boost? Check out our Quick Vegan Seitan Recipe
Creamy Vegan Tomato Basil Soup (Instant Pot Method)
A silky, rich vegan tomato basil soup made in the Instant Pot with pantry staples and fresh basil. No dairy, all comfort.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: Vegan Comfort
Ingredients
1 tbsp olive oil (or 1/4 cup vegetable broth for oil-free)
1 medium onion, chopped
3–4 garlic cloves, minced
1 can (28 oz) crushed or whole tomatoes
1 tsp dried basil (or 1/4 cup fresh basil, chopped)
1/2 cup raw cashews (or 3/4 cup canned coconut milk)
2 cups vegetable broth
1/2 tsp salt
Pepper to taste
1 tsp maple syrup or a pinch of sugar (optional)
Instructions
1. Set Instant Pot to “Sauté.” Add olive oil or broth, then onions and garlic. Cook for 3–4 minutes until softened.
2. Add tomatoes, basil, cashews or coconut milk, broth, salt, and pepper. Stir well.
3. Close lid. Pressure cook on High for 6 minutes.
4. Let pressure release naturally for 5 minutes, then quick release.
5. Use an immersion blender to puree the soup in the pot (or carefully transfer to a blender).
6. Taste and adjust seasoning. Add maple syrup if tomatoes are too acidic.
7. Serve warm with toast or vegan grilled cheese.
Notes
Add roasted red pepper or balsamic vinegar for depth.
Include cooked orzo or lentils for a heartier version.
Freezes beautifully—great for batch cooking.
Thin with extra broth when reheating if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg