Instant Pot Creamy Tomato Soup (paleo, whole30, dairy-free, vegan)
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!
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 stock 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
- Place the cashews in a small bowl and cover with boiling or very hot water. Set aside.
- Set the saute function in a 6-quart electric pressure cooker for 8 minutes.
- Add the olive oil, onions, garlic, ¼ teaspoon salt, and saute for 8 minutes, stirring occasionally.
- Add the stock, crushed tomatoes, sun-dried tomatoes, tomato paste, Italian seasoning, and 1 ¼ teaspoon salt, stirring to combine.
- Secure the lid, select the manual setting, and set it to high pressure for 15 minutes.
- When the pressure cooker timer is done, quick release the pressure.
- Drain and rinse the cashews. Place into the pressure cooker, along with the honey (if using) stirring to combine.
- 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.
- 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.
