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Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons. Easy 1 Pot Tomato Soup with Crispy Croutons. Use other croutons and spices of choice. #Vegan #Glutenfree #Recipe. can be #nutfree. | VeganRicha.com
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4.91 from 11 votes

Instant Pot Tomato Soup

Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons. Easy 1 Pot Vegan Tomato Soup with Crispy Croutons. Use any croutons and spices of choice. Vegan Gluten-free Recipe. can be nut-free.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main
Cuisine: Gluten-free, Vegan
Servings: 3
Author: Vegan Richa

Ingredients

For the Tofu Croutons:

  • 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

For The Soup:

  • 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)
US Customary - Metric

Instructions

  • Tofu Croutons: Combine all the herbs, spices in a bowl. Add tofu cubes and toss to coat. Spread on parchment lined baking sheet. Spray oil (optional). Bake at 400 degrees F for 15 to 20 mins (depends on your preference of crispy, chewyness).
  • Soup: Blend carrots, tomato paste diced tomatoes and water into a smooth purée.
  • Put the Instant Pot on Sauté. Add oil. When the oil is hot, add onion and garlic, cook for two minutes stirring frequently. Deglaze with some water if needed.
  • Add the herbs, salt, onion and garlic powder, and pepper flakes and mix in. Add the blended tomato mixture and mix in.
  • Close the Instant Pot and pressure cook for five minutes. Let the pressure release naturally or Quick release after 10 minutes.
  • Add in the cashew milk and black pepper if using. Bring to a boil on saute. Taste and adjust salt, herbs, tang with lemon. Add some sweetener if needed.
  • Serve with the crispy tofu croutons. Add a drizzle of cashew milk/cream and some fresh basil or dill for garnish (optional).

Video

Notes

Use Any other Croutons of choice such as garlic bread, garlicky roasted chickpeas etc to make soy-free. 
Nut-free: Use coconut milk
Oil-free: Saute onion and garlic in 2 tbsp water or broth, deglaze if needed. 
 
Saucepan: Follow step 1 and 2. Saute onion and garlic in a saucepan over medium heat, add the blended tomato mixture and herbs and bring to a boil. Cook for 10 mins partially covered. Then add the cashew milk and bring  to a boil. Adjust taste and consistency (add more broth if needed). Simmer for 5 mins and serve. 
 
To make cashew milk: Soak 1/4 cup cashews in hot water for 15 mins, drain and blend with 3/4 cup water until smooth. 
 
Nutrition is for 1 of 3 serves, using coconut milk

Nutrition

Calories: 176kcal | Carbohydrates: 20g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Sodium: 755mg | Potassium: 693mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2415IU | Vitamin C: 21.2mg | Calcium: 93mg | Iron: 3mg