Tomato Soup For The Soul

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DESCRIPTION:

Tomato Soup For The Soul is a comforting, easy vegan soup that is outrageously addicting and delicious. You would never know it was dairy free since it’s so creamy, flavorful and perfect on a chilly night. Best part you can quickly make this in your instant pot and have dinner on the table in no time at all.

INGREDIENTS:

1 cup celery, chopped
1 cup onions, chopped
1 cup carrots, chopped
5-7 garlic cloves
1-28oz. fire roasted crushed tomatoes, salt free
1-6oz. can salt free tomato paste
1-12oz. bag raw cauliflower
1 Tablespoon dried basil
1 Teaspoon dried oregano
1/2 Teaspoon ground black pepper
2 Tablespoons salt free seasonings
1 Teaspoon red chili flakes, optional
1-12oz. jar roasted bell peppers, in water
6 cups low sodium vegetable broth
2 Tablespoons potato starch

PREPARATION:

1-Using the sauté function on your Instant Pot, sauté onion, celery and carrots until onions are translucent and caramelized.
2-Turn off the Instant Pot and add all the ingredients except the potato starch. Lock the lid and close the pressure valve to seal. Cook on high pressure for 10 minutes and let the pressure come down naturally.
3-Remove the lid carefully and add 2 Tablespoons potato starch. Using a wire whisk make sure to whisk in the potato starch.
4-Using a hand held immersion blender, blend until the soup is very smooth. You may also blend it all in a regular blender if you like.
5-Taste and adjust seasonings.
6-Leave in Instant Pot for an extra 30 minutes. The soup will thicken up a bit more.
7-Top the soup with some fresh basil and nutritional yeast. Enjoy

CHEF´S NOTE:

Check out my YouTube video to see how I make this delicious soup: Click Here

Please leave your comments questions here and Shayda will reply.

3 thoughts on “Tomato Soup For The Soul”

  1. This sounds amazing Shayda! I love tomato soup but haven’t found a WFPB one I like until now I think!
    Is there something else that could be used in place of the potato starch do you think?

    1. Susan Johnston

      I had the same question and found this online: You can use cornstarch in place of potato starch in a 1:1 ratio. This works especially well in soups, sauces, and gravies.

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