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4.93 stars (14 ratings)

Instant Pot Tomato Soup (Vegan)

Easy Instant Pot Tomato Soup with a handful of ingredients and made quick in the Instant Pot. It's so smooth and creamy, without any dairy!
Prep Time10 mins
Cook Time8 mins
Total Time15 mins
Course: Soup
Cuisine: American
Servings: 8 servings
Calories: 145kcal
Author: Nora Taylor


  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 medium carrots, peeled and chopped
  • (2) 28-ounce cans diced or crushed tomatoes
  • 3/4 cup vegetable broth
  • 2 teaspoons dried basil OR 1/4 cup fresh chopped basil
  • 1 teaspoon salt, or more to taste
  • 1-2 teaspoons sugar
  • 1/2-1 cup full fat coconut milk, optional


  • Select the "saute" function on Instant Pot. Add the olive oil and onion and cook for 2-3 minutes, until the onions become translucent.
  • Turn off the Instant Pot for a moment. Add in the carrots, canned tomatoes, vegetable broth, basil and salt. Lock the lid and close the pressure valve to seal. Cook on high pressure for 5 minutes.
  • Once it beeps, allow the pressure to naturally release for 10 minutes, then manually release any pressure carefully by turning the pressure valve to "venting".
  • Remove the lid from Instant Pot. Using an immersion blender, blend until the soup is very smooth. You may also blend it all in a regular blender if desired.
  • Taste and adjust, adding more salt if desired, or 1-2 teaspoons sugar to cut down on any acidity. 
  • Now stir in 1/2-1 cup of full fat coconut milk, to add creaminess and richness to the soup. You can leave it out if desired, or use Cashew Cream instead. Serve immediately and enjoy!


  1. This soup freezes well. Freeze in individual small containers or in large ziplock bags to freeze flat.
  2. Use quality canned tomatoes for best results.


Serving: 1serving | Calories: 145kcal | Carbohydrates: 20g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Sodium: 678mg | Potassium: 747mg | Fiber: 5g | Sugar: 12g | Vitamin A: 4326IU | Vitamin C: 22mg | Calcium: 86mg | Iron: 3mg