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+ servings

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

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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!
Servings 4 -6


  • ½ cup raw unsalted cashews
  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 2 large garlic cloves minced or grated
  • teaspoon kosher salt divided
  • 4 cups vegetable or chicken stock
  • 1 28-oz can crushed or diced tomatoes
  • cup sun-dried tomatoes
  • 1 6- oz can tomato paste
  • 1 teaspoon Italian seasoning
  • 1 teaspoon honey optional
  • 1/4 cup chopped basil optional


  • 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.


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.