Instant Pot Creamy Tomato Soup (paleo, whole30, dairy-free, vegan) – Real Food Whole Life Print
Instant Pot Creamy Tomato Soup (paleo, whole30, dairy-free, vegan)

Instant Pot Creamy Tomato Soup (paleo, whole30, dairy-free, vegan)

  • Yield: 4-6 1x

Description

Instant Pot Creamy Tomato Soup comes together in a matter of minutes and is creamy, dreamy, sweet and savory. Say hello to your new favorite paleo, whole30, vegan soup recipe!


Scale

Ingredients

½ cup raw, unsalted cashews

2 tablespoons olive oil

1 medium yellow onion, diced

2 large garlic cloves, minced or grated

1½ teaspoon kosher salt, divided

4 cups vegetable or chicken stock

1 (28-oz can) crushed or diced tomatoes

⅓ cup sun-dried tomatoes

1 6-oz can tomato paste

1 teaspoon Italian seasoning

1 teaspoon honey (optional)

1/4 cup chopped basil (optional)


Instructions

  1. Place the cashews in a small bowl and cover with boiling or very hot water. Set aside.
  2. Set the saute function in a 6-quart electric pressure cooker for 8 minutes.
  3. Add the olive oil, onions, garlic, ¼ teaspoon salt, and saute for 8 minutes, stirring occasionally.
  4. Add the stock, crushed tomatoes, sun-dried tomatoes, tomato paste, Italian seasoning, and 1 ¼ teaspoon salt, stirring to combine.
  5. Secure the lid, select the manual setting, and set it to high pressure for 15 minutes.
  6. When the pressure cooker timer is done, quick release the pressure.
  7. Drain and rinse the cashews. Place into the pressure cooker, along with the honey (if using) stirring to combine.
  8. Using an immersion blender, blend until well combined and very smooth, about 2 minutes. If you don’t have an immersion blender, carefully ladle the cooked tomato mixture into a blender, working in batches. Make sure the lid is on tightly, cover with a towel, and blend until well combined and very smooth.
  9. Taste and add additional salt if desired. Serve hot, topping with scallions and basil if you like.

Notes

Looking for a nut-free alternative? Swap in a half cup of heavy cream or full-fat coconut milk for the cashews.

I love serving this soup with One-Bowl Cornbread Muffins.