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Soup • American

Instant Pot Creamy Vegan Tomato Soup Recipe

Silky, rich texture and bright tomato basil flavor pop in this easy, no fuss Instant Pot Creamy Tomato Soup.

4.5 from 141 votes
30 mins
Total Time
8
servings
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Instant Pot Creamy Vegan Tomato Soup

How to Make the Best Instant Pot Creamy Vegan Tomato Soup

This Instant Pot Creamy Vegan Tomato Soup is the perfect weeknight dinner solution when you need something warm, comforting, and delicious without spending hours in the kitchen. The rich, silky texture comes from a surprising ingredient—raw cashews—that blend into the tomato and basil broth to create an unexpectedly decadent soup that’s completely plant-based.

The Instant Pot makes this recipe incredibly convenient, cutting down on both prep and cooking time. In less than an hour from start to finish, you’ll have a restaurant-quality soup that tastes like it simmered for hours. The combination of fresh basil, crushed tomatoes, and vegetable stock creates bright, garden-fresh flavors that work beautifully with the creamy cashew base.

Serve this soup with crusty bread, vegan croutons, or a side salad for a complete meal. It reheats beautifully, making it perfect for meal prep throughout the week.

Instant Pot Creamy Vegan 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.

4.5 from 141 votes
CourseSoup
CuisineAmerican
Keywordcreamy vegan tomato soup, instant pot soup, instant pot vegan soup
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings8 servings
Calories272kcal
AuthorRare Ivy
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Ingredients

Main Ingredients

Instructions

Cooking

  1. In the instant pot, add olive oil and onions on 'Sauté' setting. Sauté until translucent, 4 to 5 minutes.
  2. 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.
  3. 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.
  4. Using a hand blender or carefully transferring the soup to a standing blender, blend on high for 5 minutes until smooth and creamy.

Optional Croutons

  1. 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

  • The cashews are essential for creating the creamy texture in this vegan soup.
  • Serve immediately for the best flavor and texture.
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