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+ servings
5 from 3 votes
Vegan Instant Pot Tomato Soup - A healthy tomato soup recipe
Instant Pot Vegan Tomato Soup
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course: Dinner, Lunch, Side, Soup
Cuisine: American
Keyword: soup, Vegan
Servings: 4
Calories: 185 kcal
  • 3 tbsp coconut oil if not vegan, try ghee or butter
  • 1 medium onion , diced
  • 4 cloves garlic peeled and diced
  • 4 tbsp gluten free 1:1 replacer flour
  • 5 cups vegetable broth
  • 1 28 oz can peeled tomatoes, with juice
  • 1 8 oz can tomato paste
  • 1 tsp thyme
  • 1/2 - 1 tsp salt
Optional toppings:
  1. Set Instant Pot to saute and add coconut oil/ghee/butter. Let warm until melted and add onion. Saute for 1-2 minutes. 

    Add garlic and cook for 30 more seconds. Add flour and mix vigorously for 30-60 seconds, not allowing it to burn. Hit the Cancel button and add vegetable broth.

  2. Add remaining ingredients (not the toppings), seal the lid and set to Manual for 5 minutes. After time is up, let pressure release on its own for 10 minutes before adjusting valve to release remaining pressure. 

  3. Dump soup (be careful it's not too hot!!) in a blender and blend until smooth. Alternatively, use a hand immersion blender to blend soup until creamy.

  4. Add toppings of choice; I like to add sunflower seeds and chickpeas, but my kids love it with cooked pasta. 

Nutrition Facts
Instant Pot Vegan Tomato Soup
Amount Per Serving
Calories 185 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 8g50%
Cholesterol 0mg0%
Sodium 672mg29%
Potassium 52mg1%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 3g3%
Protein 2g4%
Vitamin A 625IU13%
Vitamin C 26.4mg32%
Calcium 16mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.