Pressure Cooker Fire-Roasted Tomato Soup

Name: Pressure Cooker Fire-Roasted Tomato Soup
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon olive oil; 1 yellow onion, diced; 3 cloves garlic, minced; 1 teaspoon salt; 4 cups vegetable stock; 1 (28 ounce) can fire-roasted diced tomatoes; ½ cup sun-dried tomatoes; ½ cup raw cashews; 1 tablespoon red wine vinegar; ½ teaspoon ground black pepper; ½ cup thinly sliced fresh basil

Hannah Kaminsky Website

Pressure Cooker Fire-Roasted Tomato Soup

Share This Recipe

Could there be anything more comforting than a big bowlful of velvety tomato soup? How about a creamy option without a single drop of dairy? Whole cashews are cooked right into the mix, blending to an impossibly luscious consistency. Fire-roasted and sundried tomatoes join forces to lend a robust, full-bodied tomato flavor that tastes like it spent all day simmering on the stove, but only you need to know it needed just a few minutes in the pressure cooker! Everyone will love this vegetarian/vegan soup that is also dairy-free.

Print recipe

Appliances

For best results, we recommend using:

Directions

Mealthy Tip

Be patient while caramelizing the onions. The more golden-brown they get, the more-flavorful your soup will be. Do not rush through this!

Nutrition Facts

Per Serving: 116 calories; 7g fat; 10.6g carbohydrates; 4g protein; 0mg cholesterol; 841mg sodium.

Full nutrition

Amount Per Serving
Calories 116		Calories from Fat 66
% Daily Value*
Total Fat 7g		11%
	Saturated Fat 1g	6%
	Trans Fat 0.0g
	Polyunsaturated Fat 1.2g
	Monounsaturated Fat 4.3g
Cholesterol 0mg		0%
Sodium 841mg		35%
Total Carbohydrate 10.6g		4%
	Dietary Fiber 2g	7%
	Sugars 4.7g
Protein 4g

Vitamin A 14%		Vitamin C 13%
Calcium 3%		Iron 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

Multipot Italian American Lunch Soups And Stews Vegetarian Dairy-free Vegan Pressure Cooker No Meat Tomatoes Canned Tomatoes Cashews Whole 30 8 Quart Pressure Cooker Paleo Immersion Blender Ready In 30

Reviews

5.0out of 5 Stars

(7 Reviews)

How would you rate this recipe?

What others are saying

Randall Hauk says:

Used a 14.5-ounce can of fire-roasted and another can of tomatoes with green chiles. It was the BOMB! Of course, I also made grilled cheese for dipping. Everyone thought this was much better than plain ol' tomato soup. I'm not replacing my other recipes, but this one will get some repeat business.

Jessica Scott says:

This fire roasted tomato soup was delicious. The cashews also gave this it a creamy consistency without actually using dairy. Very simple and easy to make.

Laura Griffin says:

Amazing soup and it's vegan! Using fire roasted tomatoes makes a huge difference and adds much better flavor. This is my new go to tomato soup recipe.

Jazzy Brewer says:

I added some fire roasted bell peppers to this soup as well, it was amazing. I just topped it with crunchy grilled croutons, obsessed.

Garcia B says:

Kid friendly recipe that goes great with a cheesy grilled cheese sandwich. Probably one of the easiest recipes I’ve made. Don’t have an immersion blender but the stand blender worked well.

Andrea Walker says:

So easy and so good!! I added extra basil to the blender. Will definitely make this often.

Sara Caro says:

Very easy and delicious!