Instant Pot tomato soup is a great way to enjoy the flavors of summer in the middle of winter. This vegan tomato soup recipe is so delicious that even the carnivores in your life won’t complain! Use fresh tomatoes when in season or if you need to watch your sodium. Otherwise, canned tomatoes are just fine in this vegan tomato soup. It makes a delicious “pantry meal” when you opt for canned tomatoes and just might save your sanity on a weeknight.
Hubs isn’t a fan of soup in the hot Southern summer so I try to make soup multiple nights per week in the winter just because I can. Leftovers are easy to heat up and send with him for lunch the next day. Maybe I need to convince him that chilled soups are the way to go so that I can continue being this
lazy efficient into the warmer months.
If you like your Instant Pot tomato soup to have a creamy taste, add a little cream once it’s finished cooking or a little coconut milk to keep it vegan. Want a tomato basil soup? Just add fresh or dried after cooking. I love the versatility of this recipe!
If you are doing Weight Watchers, this recipe has 4 points per 2 cup serving (without cream or coconut milk)
Instant Pot Tomato Soup (Vegan)
- 1 Tablespoon olive oil
- 1 onion, minced
- 3 cloves garlic, minced
- 5 cups chopped tomatoes (fresh or canned)
- 2 Tablespoons tomato paste
- 6 cups vegetable broth
- Salt and pepper, to taste
- Basil (optional)
- Coconut Milk (optional)
Use fresh tomatoes if you are watching your sodium intake. 4 Weight Watchers Points per 2 cup serving (without using cream or coconut milk)
Serving Size: 1
Amount Per Serving:Calories: 107 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 1090mg Carbohydrates: 16g Fiber: 3g Sugar: 9g Protein: 3g
Use fresh tomatoes if you are watching your sodium intake.
4 Weight Watchers Points per 2 cup serving (without using cream or coconut milk)