Pressure Cooker Fire-Roasted Tomato Soup

Image of Hannah Kaminsky
Hannah Kaminsky Website
Rated 5.0 based on 2 customer reviews
Pressure Cooker Fire-Roasted Tomato Soup
Pressure Cooker Fire-Roasted Tomato Soup
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  • 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
  • 1/2 cup sun-dried tomatoes
  • 1/2 cup raw cashews
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon ground black pepper
  • 1/2 cup thinly sliced fresh basil


For best results, we recommend using:


  1. Heat oil in a pressure cooker set to Sauté function. Cook and stir the onion and garlic in hot oil until softened, about 5 minutes; add salt and continuing cooking until the onions begin to caramelize, about 10 minutes more.
  2. Pour vegetable stock into the cooker; add diced tomatoes, sun-dried tomatoes, cashews, red wine vinegar, and black pepper.
  3. Seal the lid onto the cooker and cook on High Pressure for 8 minutes.
  4. Relieve pressure using the quick-release valve.
  5. Blend the mixture in batches in a blender until smooth; ladle soup into bowls and garnish with basil to serve.
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!


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Laura Griffin
November 18, 2017 at 10:46pm

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.

Image of Jessica Scott
November 17, 2017 at 6:01pm

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.