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