Nora Cooks · by Nora★ 5.0 (19)
Instant Pot Tomato Soup (Vegan)
NUTRITION · PER SERVING15M COOK
CAL 4%·PRO 4%
CARBS 12G53% OF CAL
3G FIBER1G ADDED9G INTRINSIC0G OTHER10G TOTAL SUGAR
FAT 4G46% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, creamy tomato soup made in the Instant Pot without any dairy. Coconut milk replaces cream while maintaining silky texture and rich flavor. It's quick, easy, and perfect as a warming main course or light lunch.
mainamericansoup🌀 blender🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Nora Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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
At a glance
PER SERVING · TIME 15M
CAL 4%·PRO 4%
CARBS 12G53% OF CAL
3G FIBER1G ADDED9G INTRINSIC0G OTHER10G TOTAL SUGAR
FAT 4G46% OF CAL
1G SAT4G UNSAT
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
- 8m
- Sodium
- 617mg
- Total sugar
- 10g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 501mg
- Calcium
- 76mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 617MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.