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Healthy Vegan Creamy Tomato Soup

5 from 1 vote
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Servings 6

Equipment

  • Pressure cooker
  • Blender or Hand Mixer

Ingredients
  

  • 1 Large Yellow Onion
  • 4 Cloves Garlic
  • 1-2 Whole Carrots
  • 1/2 Cup Raw & Unsalted Cashews
  • 1 tbsp Tomato Paste
  • 4 Cans of Tomatoes 400g or 15oz each.
  • 1 tbsp Soy Sauce or Bragg Liquid Aminos. Check labels to make sure they are vegan and gluten-free varieties.
  • 1-1.5 Liters Water or Vegetable Broth If using water, add a vegetable bouillon cube. Check labels to make sure they are vegan and gluten-free varieties.
  • 1 Whole Bay Leaf
  • 1 tsp Thyme
  • 2-3 tbsp Nutritional Yeast
  • 1/4 tsp Black Pepper
  • Salt to taste
  • Fresh Basil

Instructions
 

  • Chop your onions, carrots, and garlic.
  • Set your pressure cooker to saute mode, once heated add in the onions, carrots, and garlic. Add a splash of water to prevent burning/sticking, repeat as needed.
  • Add in your tomato paste, canned tomatoes, vegetable stock or water & bouillon cube, cashews, and seasonings.
  • Set pressure cooker to 10 minutes and allow a natural release.
  • Once the floating valve has dropped, remove the bay leave and carefully transfer soup to a blender. Add additional spices and seasonings to taste, especially salt and pepper.
  • Top with fresh ground black pepper, fresh basil, and enjoy!