Instant Pot Tomato Bisque
Creamy Tomato Bisque - A Vegan Tomato Soup recipe made with fresh tomatoes and herbs in an Instant Pot. Serve with baguette or sourdough and enjoy a hearty bowl of this soup on a cold winters evening.
Servings 6 servings
Equipment
- Instant Pot
Ingredients
- 1 tbsp Olive Oil
- 2 Onions medium size, finely chopped OR 1 cup
- 3 Garlic Cloves finely chopped
- 4 Tomatoes Roughly chopped (Read notes below)
- 3 Carrots OR 1 cup diced carrots
- 2 cups Vegetable Broth Or use Vegetable Stock / Plain Water
- ½ tbsp Dried Oregano
- ½ tbsp Dried Basil
- ¼ tsp Black Pepper Powder
- 1 ½ tsp Salt
- 1 tsp Coconut Sugar
- 2 tbsp Cashew Cream + Extra for garnish
Instructions
- Switch on Instant Pot "SAUTE MODE". Once it displays On or Hot, add Olive oil.
- Then add finely chopped onions and garlic. Saute for a couple of seconds.
- Now add roughly chopped tomatoes and diced carrots, herbs and salt. Mix well
- Add Vegetable Stock, mix well. Close the Instant Pot Lid. Pressure Cook on "HIGH" for 6 minutes. Once the IP beeps, Quickly release the pressure (NPR). Open the lid.
- With an immersion blender, blend the soup until thick and creamy. Press Saute Mode.
- Add the cashew cream and coconut sugar. Mix well and let the soup simmer for a couple of seconds. Cancel Sauté Mode.
- Serve the soup with bread, pasta or salad.
Notes
- Tomatoes - I have used fresh tomatoes for this recipe. You can use canned tomatoes in case you are unable to source fresh ones or hard-pressed for time.
- 1 & 1/2 14.5 oz can of tomatoes can be used for this recipe. Reduce the quantity of stock to 1 & 1/2 cups. Some canned tomatoes are quite acidic so adjust the quantity of sugar in the end to balance the taste.
- Instead of Carrots, you can add 1/2 cup mashed potatoes or 1 large potato (diced). If using mashed potato, blend it with the rest of the ingredients after the soup has cooked.
- If you are not using carrots or potato to thicken the soup naturally, you may use 1/2 a cup of cashew cream instead.
- I have used immersion blender to blend the soup directly in the Instant Pot. However, if you are using regular blender or mixer grinder jar, cool the ingredients completely to avoid mishaps (hot liquid pouring out of the blender)
- Herbs - If using fresh herbs, just double the quantities and add.
- The soup thickens with time. The consistency can be adjusted with some warm water or plant based milk (if you prefer a rich taste).
- Adding sweetener (coconut sugar) is totally optional. However, it helps in reducing the acidity from tomatoes.
- Quantity of cream depends on personal preference. In this case, the soup is naturally thickened using carrots (which also lends sweet taste) and hence the quantity of cream used is just 2 tablespoons for 6 servings.
- Stove Top Instructions - If cooking this recipe on a stove top (open pan) or Stove top pressure cooker, you can follow Instructions 1 to 3. In case of Stove Top, it will take about 30 minutes for the vegetables to cook, stirring occasionally whereas if you are using Pressure cooker, allow 1 whistle on high, reduce the flame and cook for 5-7 minutes on low heat. Release the pressure naturally, remove the whistle, cool and blend.