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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)

Ingredients

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)

Directions

Place the oil in the Instant Pot on the Saute setting.

Once the oil is hot, add the onion and saute two minutes, then add the garlic for one minute.

Turn off the saute setting and add in all other ingredients.

vegan tomato soup sauteing in the instant pot

Secure the lid and select the stew/soup setting for 10 minutes.

Allow the pressure to release naturally before removing the lid

Puree soup in batches or use an immersion blender

Add coconut milk to taste if you prefer a more creamy vegan tomato soup option and basil if you like the flavor

Serve warm (or chilled if you’re feeling adventurous!)

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Yield: 8 cups

Vegan Tomato Soup in the Instant Pot

Name: Vegan Tomato Soup in the Instant Pot
Cook time: 10 min
Total time: 10 min
Yield: 8 cups
Ingredients: 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)

This vegan Instant Pot soup recipe will give you a dinner so delicious even carnivores will love it!

Cook Time 10 minutes

Total Time 10 minutes

Ingredients

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)

Instructions

Place the oil in the Instant Pot on the Saute setting.
Once the oil is hot, add the onion and saute two minutes, then add the garlic for one minute.
Turn off the saute setting and add in all other ingredients.
Secure the lid and select the stew/soup setting for 10 minutes.
Allow the pressure to release naturally
Puree soup in batches or use an immersion blender
Serve warm or chilled if you are feeling adventurous!

Notes

Use fresh tomatoes if you are watching your sodium intake.

4 Weight Watchers Points per 2 cup serving (without using cream or coconut milk)

Nutrition Information:

Yield:

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

While you’re giving your pressure cooker a workout, you might like to try this Instant Pot Keto Cauliflower soup too or these Whole30 Vegetarian Recipes.

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