Vegan Creamy Tomato Soup (Instant Pot)

Name: Vegan Creamy Tomato Soup (Instant Pot)
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup cashews (raw and unsalted); hot water to soak (discard after soaking); 1 cup water (for blending); 1 Tablespoon lemon juice; 1 Tablespoon nutritional yeast; 1 teaspoon onion powder; 1./2 teaspoon garlic powder; 1/2 teaspoon salt; 56 ounces whole tomatoes peeled (2 - 28 ounces cans); 29 ounces tomato sauce (1- 29 ounce can); 2 Tablespoons tomato paste; 1 cup vegetable broth; 1 ½ cups carrots (sliced - thick is fine); 1½ Tablespoons soy sauce; 1/2 teaspoon garlic powder; 1/2 teaspoon celery seed; 1/8 teaspoon ground black pepper; 10 basil leaves; All but the reserved cashew cream (about 1 1/4 cup will be remaining); 1/2 teaspoon baking soda (only add after tasting. See instructions and notes.); 1/4 - 1/2 teaspoon salt ( taste first); sliced basil leaves for garnish; cashew parm (see notes for link to recipe); croutons; extra cashew cream for garnish

Instructions

Prep:10minCook:12min

Creamy Tomato Soup made easy in the Instant Pot. This tomato soup is creamy but it is dairy-free because it uses a delicious garlic cashew cream - not dairy. There is no added oil or sugar either in this tomato soup because it gets natural sweetness from the carrots.

Updated at: Fri, 22 Nov 2024 02:25:16 GMT