The Absolute Best Creamy Vegan Tomato Soup (in the Instant Pot!)

There’s something magical about a bowl of tomato soup. It’s a taste of childhood, a warm hug on a chilly day, and a simple, honest meal all in one.

But what if you could capture that deep, slow-simmered flavor in under 30 minutes, using only a handful of pantry staples? And what if it could be unbelievably creamy without any dairy?

With the power of the Instant Pot, this isn’t just possible—it’s incredibly easy. This recipe transforms humble canned tomatoes into a velvety, nourishing soup that’s packed with flavor and health benefits.

We’ll go beyond just the steps, diving into the why behind the ingredients and techniques, so you can make a perfect bowl every single time.

Why This Will Be Your Go-To Soup Recipe

This recipe is a game-changer for busy weeknights and a staple in my kitchen for a few key reasons:

• Incredible Flavor, Fast: The Instant Pot is a master at developing flavor. It uses pressure to infuse the sweet notes of the onion, carrots, and basil deep into the tomatoes, creating a taste that seems like it simmered for hours.
• Pantry-Friendly Perfection: You likely have everything you need to make this right now. It relies on canned goods and basic vegetables, making it the perfect “what’s for dinner?” solution.
• Nutrient-Packed Comfort: Tomatoes are a nutritional powerhouse, especially when cooked. Cooking increases the bioavailability of lycopene, a powerful antioxidant linked to reduced risk of certain diseases. A 2017 study in Food and Chemical Toxicology confirmed that heat processing of tomatoes enhances their antioxidant properties.
• Effortlessly Creamy & Dairy-Free: Whether you use coconut milk or blended cashews, this soup achieves a luxurious, velvety texture that rivals any dairy-based cream of tomato soup.
• One-Pot Wonder: From sautéing the onions to blending the final soup, everything happens in the Instant Pot. That means minimal cleanup and maximum enjoyment.

A Closer Look at the Ingredients

The beauty of this soup is its simplicity. Here’s a closer look at the key players and how you can adapt them to what you have on hand.

• Canned Tomatoes: This is the heart of the soup, so quality matters. I recommend using San Marzano or fire-roasted crushed or diced tomatoes. As Cook’s Illustrated has noted in their taste tests, San Marzano tomatoes tend to have a sweeter, less acidic flavor profile that is ideal for sauces and soups. Fire-roasted tomatoes add a wonderful smoky depth.
• Carrots: Don’t skip these! Carrots provide a natural, earthy sweetness that is crucial for balancing the acidity of the tomatoes. It’s a culinary technique that allows you to reduce or even eliminate the need for added sugar.
• Onion & Olive Oil: This duo creates the foundational aromatic base of the soup. Sautéing them first releases their sugars and builds a layer of savory flavor that you can’t get by just dumping everything in at once.
• Vegetable Broth: Use a low-sodium vegetable broth to control the final saltiness of the soup. This also helps the immersion blender move freely to create that silky-smooth texture.
• Full-Fat Coconut Milk: For the richest, creamiest result, use full-fat coconut milk from a can, not the beverage kind in a carton. If you’re concerned about a coconut flavor, don’t be—it’s very subtle and primarily adds richness.
  • Substitution: For a coconut-free version, use Cashew Cream. Simply soak 1/2 cup of raw cashews in hot water for 20 minutes, then drain and blend them with 1 cup of fresh water until completely smooth. Add this to your soup instead of coconut milk.

How to Make the Perfect Instant Pot Tomato Soup

Making this soup is as simple as a few key steps. Following this order ensures you build layers of flavor for the best possible result.

1. Sauté the Aromatics: Set the Instant Pot to the “Sauté” function. Add the olive oil and chopped onion. Cook for 2-3 minutes, stirring frequently, until the onions soften and become translucent. This step mellows the onion’s raw bite and brings out its natural sweetness.
2. Deglaze and Add Ingredients: Turn off the Sauté function to prevent scorching. Pour in a splash of the vegetable broth and scrape the bottom of the pot with a wooden spoon to lift any browned bits—this is pure flavor! Then, add the remaining broth, chopped carrots, canned tomatoes, dried basil, and salt. Give everything a good stir.
3. Pressure Cook: Secure the lid, ensure the steam release valve is set to “Sealing,” and cook on High Pressure for 5 minutes. The pot will take about 10-15 minutes to come to pressure before the cooking time begins.
4. Natural Pressure Release (NPR): Once the cooking cycle is complete, let the pressure release naturally for 10 minutes. This is a crucial step for soups, as a quick release can cause hot liquid to spray from the valve. The gentle natural release also allows the flavors to meld further. After 10 minutes, carefully turn the valve to “Venting” to release any remaining steam.
5. Blend Until Silky: Once the pin has dropped, open the lid. Use an immersion blender to blend the soup directly in the pot until it’s completely smooth and velvety. Alternatively, you can carefully transfer the soup in batches to a traditional blender (be sure to vent the lid to allow steam to escape).
6. Finish and Season: Stir in the full-fat coconut milk or cashew cream. Taste the soup and adjust the seasoning. If it still tastes a bit sharp, you can add 1-2 teaspoons of sugar or maple syrup to balance the acidity, but the carrots often make this unnecessary. Add more salt if needed. Serve hot and enjoy!

My Expert Tips for Unforgettable Tomato Soup

From years of making this recipe, I’ve gathered a few tips that can elevate your soup from great to absolutely unforgettable.

• Don’t Rush the Sauté: Giving the onions a few minutes to soften and sweeten is the first and most important layer of flavor. It makes a noticeable difference in the final product.
• To Balance Acidity, Think Beyond Sugar: While a little sugar can help, the carrots are your first line of defense against acidic tomatoes. For a powerful, sugar-free alternative, you can stir in a tiny pinch (less than 1/4 teaspoon) of baking soda after blending. According to On Food and Cooking by Harold McGee, the alkaline baking soda chemically neutralizes some of the acid. It will fizz a bit—this is normal!
• Embrace the Natural Release: For liquids like soup, a 10-minute natural pressure release is non-negotiable. It prevents a “volcano” of hot soup from spewing out of the steam valve and allows the soup to cool slightly, which makes it safer to blend.
• For the Creamiest Texture: If you’re using a traditional blender, let the soup cool for a few minutes before transferring it. Blending it for a full 60-90 seconds will emulsify the ingredients beautifully, resulting in an even silkier texture.
• Taste, Then Taste Again: Canned tomatoes and broths vary wildly in their salt and acid levels. The final seasoning is up to you. Taste before adding the cream, and then taste again after. It might need another pinch of salt to make the flavors pop.

Creative Serving and Topping Ideas

A great soup deserves great companions. While a classic vegan grilled cheese is a perfect match, here are a few other ideas to turn your soup into a full-blown feast.

• Crispy Roasted Chickpeas: For a crunchy, protein-packed topping, toss a can of drained chickpeas with olive oil, smoked paprika, and garlic powder. Roast at 400°F (200°C) for 20-25 minutes until crispy. They’re a fantastic gluten-free alternative to croutons.
• Pesto Swirl: A spoonful of vegan basil pesto swirled into the soup just before serving adds a fresh, herbaceous kick and a beautiful visual contrast.
• Garlic & Herb Croutons: Cube some day-old bread, toss with olive oil, dried oregano, and garlic powder, and bake at 375°F (190°C) for 10-15 minutes until golden and crunchy.
• Toasted Seeds: A sprinkle of toasted pumpkin or sunflower seeds adds a delightful crunch and a boost of healthy fats.
• Fresh Herbs: Never underestimate the power of fresh basil or a little chopped parsley to brighten up the finished bowl.

How to Store, Freeze, and Reheat Your Soup

This soup is fantastic for meal prep. Make a big batch on Sunday to enjoy for lunches all week long. Here’s how to store it properly to maintain its flavor and texture.

• Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 5 days. The flavors will actually continue to meld and may taste even better the next day.
• Freezing: This soup freezes exceptionally well. I recommend freezing it before adding the coconut milk or cashew cream, as dairy-free creams can sometimes change texture upon thawing. Let the soup cool completely, then pour it into freezer-safe containers, leaving about an inch of space at the top for expansion. It can be frozen for up to 3 months.
• Reheating: Thaw frozen soup in the refrigerator overnight. Reheat it gently in a saucepan over medium heat, stirring occasionally until hot. Once heated, stir in your coconut milk or cashew cream. If reheating from the fridge, you can do so in a saucepan or in the microwave.

Frequently Asked Questions

Here are answers to some of the most common questions about making this recipe.

• Can I make this on the stovetop?

  Absolutely. In a large pot or Dutch oven, follow the sautéing instructions. Then, add the remaining ingredients (except the coconut milk), bring to a boil, reduce the heat, and simmer for at least 20-30 minutes to allow the flavors to develop. Blend and finish the soup as directed.

• Can I use fresh tomatoes instead of canned?

  Yes, but it requires a bit more work. You’ll need about 4 pounds of fresh tomatoes. Roasting them first at 400°F (200°C) with some garlic and olive oil for 30-40 minutes will concentrate their flavor and give you a much better result than using them raw.

• My soup tastes too acidic. What did I do wrong?

  You didn’t do anything wrong! The acidity of canned tomatoes can vary greatly by brand and harvest time. The carrots should help, but if it’s still too sharp, try one of my expert tips: add a teaspoon of maple syrup or a tiny pinch (less than 1/4 tsp) of baking soda to neutralize the acid.

• Is this recipe gluten-free and nut-free?

  Yes, as long as you use coconut milk, this recipe is naturally gluten-free and nut-free. If you use the cashew cream substitution, it will contain nuts. Always check the label on your vegetable broth to ensure it’s certified gluten-free if you have a severe intolerance.

Conclusion

This Instant Pot Tomato Soup is more than just a quick meal; it’s a bowl of nourishing comfort you can feel good about. By using simple pantry staples and understanding a few key techniques, you can create a soup with incredible depth and a luxuriously creamy texture, all without a drop of dairy.

It’s a testament to the fact that wholesome, vegan cooking can be both incredibly easy and deeply satisfying. So, grab your Instant Pot and get ready to enjoy what might just become your new favorite soup.