Instant Pot Vegan Tomato Soup

Prep Time: 5 minutes Cook Time: 5 minutes Servings: Yield: 6 servings Source:

Ingredients

2- 28 ounce cans tomatoes

3 cups water

1/4 cup cashew pieces

1/3 cup rolled oats

1 bouillon cubes

1 tablespoon dried basil

4 cloves garlic

1 tablespoon maple syrup

salt and pepper, to taste

Directions

Add all the ingredients EXCEPT for the maple syrup, salt and pepper to your Instant Pot.

Cook on manual/pressure cook on high pressure for 5 minutes.

Let the soup release naturally for 10 minutes, then release the pressure manually until completely released.

You can either use an immersion blender or a regular blender to puree the soup.

If using an immersion blender add the maple syrup and blend until smooth. Taste and season to taste.

But if you are using a blender, carefully pour the cooked mixture into a blender and blend until smooth. You may need to do this in 2 batches. Add maple syrup if using and salt and pepper to taste.

Add extra water if the soup too thick and blend again.

Notes

You can halve this recipe and cook in a a 3 quart Instant Pot.

Also you can use diced, whole, or crushed tomatoes depending on what you have in your pantry.

Nutrition

Amount Per Serving Calories 113 Total Fat 4g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 3g Cholesterol 0mg Sodium 186mg Carbohydrates 19g Fiber 4g Sugar 10g Protein 4g