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Creamy Plant Based Tomato Soup

Makes 7 cups
Author: Molly Patrick of Clean Food Dirty Girl

Ingredients

Instant Pot Directions

  • 1 cup diced yellow onion (130g)
  • 6 cups tomatoes, chopped (about 6 medium tomatoes / 1.15kg)
  • 1 red bell pepper, chopped (about 1 cup / 150g)
  • 3/4 cup raw cashews (105g)
  • 2 garlic cloves, minced
  • 1/2 tablespoon dried basil
  • 1/2 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper (about 10 turns)
  • 1 1/2 cups water (355ml)
  • 1/2 cup loosely-packed chopped parsley (15g)

Stove Top Directions

  • 3/4 cup raw cashews, soaked in water for about 10 minutes (105g)
  • 1 cup diced yellow onion (130g)
  • 6 cups tomatoes, chopped (about 6 medium tomatoes / 1.15kg)
  • 1 red bell pepper, chopped (about 1 cup / 150g)
  • 2 garlic cloves, minced
  • 1/2 tablespoon dried basil
  • 1/2 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper (about 10 turns)
  • 3 cups water (710ml)
  • 1/2 cup loosely-packed chopped parsley (15g)

Instructions

Instant Pot Directions

  • Press the saute button on your Instant Pot (IP) and heat up the inner pot for about 2 minutes (without the lid). Add the onion and saute for 5 minutes, stirring frequently and adding a splash of water when it starts to stick or looks dry.
  • Add the tomatoes, bell pepper, cashews, garlic, basil, oregano, salt, pepper and water. Turn off the IP and lock the lid into place, making sure the nozzle is in the sealing position. Use the Manual (or Pressure Cooking) mode and set the timer for 5 minutes. When the time is up, use the natural release method. When all of the pressure is out of the IP, take off the lid and allow to cool for about 15 minutes. 
  • Blend the soup in batches, until creamy and smooth. Transfer each batch to a container after blending. When all the Soup has been blended and transferred to the container, add the parsley and stir. Cool completely then store in your fridge.

Stove Top Directions

  • Soak the cashews in water while you start the Soup. 
  • Heat a large pot over medium heat for 2 minutes. Add the onion and saute for 5 minutes, stirring frequently and adding a splash of water when the onion starts to stick or look dry. 
  • Add the tomatoes, bell pepper, garlic, basil, oregano, salt and pepper and stir. Add the water, stir again and bring to a boil. 
  • Place a lid on the pot at an angle and lower the heat to medium-low. Simmer for 20 minutes, stirring occasionally. Turn off the heat and allow the Soup to cool for about 15 minutes. 
  • Drain the cashews and discard the soaking water. Place the cashews in the pot and stir. Blend the Soup in batches, until creamy and smooth. Transfer each batch to a container after blending. When all of the Soup has been blended and transferred to the container, add the the parsley and stir. Cool completely then store in your fridge.