Instant Pot Tomato Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan tomato soup made in the Instant Pot with coconut milk for creaminess, topped with crispy cornmeal-crusted tofu croutons. It's rich, tangy, and surprisingly satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 7 oz tofu (pressed for 10 minutes and cubed)
- 1 tablespoon fine cornmeal (, or use rice flour or breadcrumbs as sub)
- 1/2 teaspoon oregano
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1 teaspoon oil
- 1/2 onion chopped
- 4 cloves of garlic chopped
- 1/4 cup carrots
- 15 ounces diced tomatoes
- 1/4 cup tomato paste
- 1 cup water or broth
- 1/2 teaspoon each oregano (basil)
- 1/2 tsp fresh dill or 1/4 tsp dried
- 1/2 teaspoon salt
- 1/4 teaspoon each onion powder ( and garlic powder)
- 1/4 teaspoon pepper flakes
- 3/4 cup cashew milk or thick full fat coconut milk (, 1/2 to 3/4 cup based on preference)
- Black pepper for garnish (, sugar/sweetener for flavor (optional))
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 868mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 169mg
- Calcium
- 304mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 868MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.