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!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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.