Servings
Font
Back
Instant Pot Tomato Soup
4.9 from 33 votes

Instant Pot Tomato Soup

Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons. Easy 1 Pot Vegan Tomato Soup with Crispy Croutons. Use any croutons and spices of choice. Vegan Gluten-free Recipe. can be nut-free.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 3
Calories: 176 kcal
Course: Main Course
Cuisine: Vegan, gluten-free

Ingredients

For the Tofu Croutons:
  • 7 oz tofu pressed for 10 minutes and cubed
  • 1 tablespoon cornmeal or use rice flour or breadcrumbs as sub, fine
  • 1/2 teaspoon oregano
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
For The Soup:
  • 1 teaspoon neutral cooking oil generic cooking oil
  • 1/2 onion chopped
  • 4 cloves garlic chopped
  • 1/4 cup carrot
  • 15 ounces diced tomatoes
  • 1/4 cup tomato paste
  • 1 cup water or broth
  • 1/2 teaspoon oregano basil
  • 1/2 tsp dill fresh or 1/4 tsp dried
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder and garlic powder, each
  • 1/4 teaspoon pepper flakes
  • 3/4 cup cashew milk 1/2 to 3/4 cup based on preference, or thick full fat coconut milk
  • black pepper sugar/sweetener for flavor (optional, for garnish

Instructions

    Cup of Yum
  1. Tofu Croutons: Combine all the herbs, spices in a bowl. Add tofu cubes and toss to coat. Spread on parchment lined baking sheet. Spray oil (optional). Bake at 400 degrees F for 15 to 20 mins (depends on your preference of crispy, chewyness).
  2. Soup: Blend carrots, tomato paste diced tomatoes and water into a smooth purée.
  3. Put the Instant Pot on Sauté. Add oil. When the oil is hot, add onion and garlic, cook for two minutes stirring frequently. Deglaze with some water if needed.
  4. Add the herbs, salt, onion and garlic powder, and pepper flakes and mix in. Add the blended tomato mixture and mix in.
  5. Close the Instant Pot and pressure cook for five minutes. Let the pressure release naturally or Quick release after 10 minutes.
  6. Add in the cashew milk and black pepper if using. Bring to a boil on saute. Taste and adjust salt, herbs, tang with lemon. Add some sweetener if needed.
  7. Serve with the crispy tofu croutons. Add a drizzle of cashew milk/cream and some fresh basil or dill for garnish (optional).

Notes

  • Use Any other Croutons of choice such as garlic bread, garlicky roasted chickpeas etc to make soy-free. 
  • Nut-free: Use coconut milk
  • Oil-free: Saute onion and garlic in 2 tbsp water or broth, deglaze if needed. 
  •  
  • Saucepan: Follow step 1 and 2. Saute onion and garlic in a saucepan over medium heat, add the blended tomato mixture and herbs and bring to a boil. Cook for 10 mins partially covered. Then add the cashew milk and bring  to a boil. Adjust taste and consistency (add more broth if needed). Simmer for 5 mins and serve. 
  •  
  • To make cashew milk: Soak 1/4 cup cashews in hot water for 15 mins, drain and blend with 3/4 cup water until smooth. 
  •  
  • Nutrition is for 1 of 3 serves, using coconut milk

Nutrition Information

Calories 176kcal (9%) Carbohydrates 20g (7%) Protein 7g (14%) Fat 7g (11%) Saturated Fat 4g (20%) Sodium 755mg (31%) Potassium 693mg (15%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 2415IU (48%) Vitamin C 21.2mg (24%) Calcium 93mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 176

% Daily Value*

Calories 176kcal 9%
Carbohydrates 20g 7%
Protein 7g 14%
Fat 7g 11%
Saturated Fat 4g 20%
Sodium 755mg 31%
Potassium 693mg 15%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 2415IU 48%
Vitamin C 21.2mg 24%
Calcium 93mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.