Cozy and comforting tomato soup is SO easy to make with pantry staples. It’s full of tomato rich flavors, perfectly creamy and ready in less than 30 minutes! Serve tomato soup with salad, croutons, vegan parmesan cheese, with a scoop of cooked rice added in, or make a batch of stretchy vegan mozzarella cheese for the best grilled cheese sandwiches. This post contains affiliate links. Read my full disclosure here.
How to make tomato soup in the Instant Pot
Remove the lid, and use an immersion blender to blend until smooth. You could also use a regular blender, and blend in batches. Add 1-2 teaspoons of sugar to cut down on any acidity, and more salt to taste. Then stir in 1/2-1 cup of full fat coconut milk/cream (from a can). For a really creamy soup, you could even use the whole can, but I found anywhere from 1/2 to 1 cup is perfect. If you don’t like coconut or can’t eat it, you could substitute cashew cream. Or simply blend the soup with a cup of raw cashews until smooth. You can also leave out any kind of cream altogether, it just won’t be as creamy of course.
Make sure to check out my Vegan Instant Pot Recipes category for more easy and quick recipes.
More vegan soups you might enjoy
Easy Vegan Tomato Soup Vegan Cauliflower Soup Instant Pot Butternut Squash Soup Everyday Vegan Lentil Soup Easy Vegan Potato Soup
*This recipe was originally published in April 2018, and has been updated with new photos and an improved recipe.
