Warming, comforting, spicy, and tasty Tomato Coconut Soup made in your Instant Pot or pressure cooker. This Vegan Tomato Soup will have you experience Indian food like you’ve never had before!
What Makes This Vegan Tomato Soup So Good?
- Fast. Made in your Instant Pot in under 30 minutes .
- Easy. A simple pour and cook recipe .
- Low Carb . While this isn’t something you would want to overindulge on (and believe me, that will be hard) it has only 10 net carbs per serving.
- Vegan . An easy meal to make for any of your Vegan friends.
- Vegetarian . A great option for Meatless Monday.
What Is the Difference Between Tomato Soup and Tomato Bisque?
Tomato Soup doesn’t contain any seafood or dairy to make it creamy. However, in this recipe, I used coconut milk to enhance the flavors of the gluten free tomato soup .
Bisque is generally made with a stock from some sort of seafood. Such as lobster or crab.
If you would like to try a bisque and aren’t living a Vegetarian or Vegan lifestyle, you can try my Lobster Bisque . It’s quite tasty too.
What Is In This Vegan Tomato Soup?
I’m cheating with the tubes of ginger and garlic. I usually use fresh but I like these on hand for the days I’m running too fast to stop to savor the chopping and the mincing.
But here is what you’ll need to round up before you start cooking:
- 1 can Full-Fat Coconut Milk - Adds creamy richness and a silky texture while balancing the acidity of the tomatoes. The full-fat version also provides a subtle sweetness and depth without using dairy.
- 1 Red Onion - Forms the flavorful base of the soup, adding mild sweetness and body that complement the tartness of the tomatoes.
- 6 Tomatoes - The star ingredient that gives the soup its vibrant color, fresh acidity, and natural sweetness once cooked down in the Instant Pot.
- 1/4 cup Cilantro - Adds a fresh, herbal brightness that lifts the rich flavors of the coconut milk and spices, making the soup more aromatic.
- 1 teaspoon Garlic - Infuses the soup with savory depth and enhances the overall flavor balance.
- 1 teaspoon Minced Ginger - Provides warmth and a subtle spicy freshness that pairs beautifully with the coconut milk and tomatoes.
- 1 teaspoon Salt - Brings out the natural sweetness of the tomatoes and enhances all the other flavors in the soup.
- 1/2 teaspoon Cayenne Pepper - Adds a gentle heat that balances the creaminess of the coconut milk and keeps the flavor vibrant.
- 1 teaspoon Turmeric - Contributes earthy undertones and a golden hue while boosting the soup’s anti-inflammatory benefits.
- 1 tablespoon Agave Nectar - Adds a touch of sweetness to round out the acidity of the tomatoes and create a smooth, well-balanced flavor profile.
How Do You Make Vegan Tomato Soup From Scratch?
You absolutely will not believe how easy this recipe is to make. You simply throw everything in your Instant Pot and cook. Need more detailed instructions? Find them below:
- Pour and Cook. Put all ingredients into the Instant Pot and cook on for 5 minutes.
- NPR . Allow the pot to sit undisturbed for 10 minutes. After that, release pressure. If you start to see sputtering and spewing from the valve, close the valve and try again in 5 minutes.
- Blend. Remove from the pot and use an immersion blender to mix all the ingredients together and get a smooth soup.
Tips and Tricks
Making Instant Pot Vegan Tomato Soup is one of the easiest ways to enjoy a cozy, flavorful, and dairy-free comfort dish with minimal effort. The Instant Pot helps extract deep flavor from fresh tomatoes and spices, while the coconut milk adds creamy richness without cream. Here are some helpful tips and tricks to make your soup perfectly smooth, balanced, and delicious every time:
- Want to add protein to this soup? Throw some boneless chicken in with the other ingredients and cook for 12 minutes under high pressure. Puree all ingredients like the recipe states and enjoy.
- You can use a 14-oz can of tomatoes instead of fresh tomatoes if you prefer.
- Agave can be replaced by your sweetener of choice including honey, maple syrup, Splenda , xylitol, Stevia , Truvia , etc. Not sure which to choose? See my list of the best low carb sweeteners .
Variations
Here are some delicious and creative ways to customize your Instant Pot Vegan Tomato Soup, whether you want to make it richer, spicier, or packed with extra veggies. These variations will keep your soup fresh and exciting every time:
- Roasted Tomato Soup - Roast the tomatoes, onions, and garlic in the oven at 400°F for 20–25 minutes before adding them to the Instant Pot. This adds smoky depth and natural sweetness.
- Spicy - Add extra cayenne pepper, red chili flakes, or a diced jalapeño before pressure cooking for a bold, spicy kick.
- Tomato Lentil Soup - Add ½ cup of red lentils before pressure cooking to create a thicker, protein-packed version with a slightly earthy flavor.
What To Eat With Vegan Tomato Soup
Instant Pot Vegan Tomato Soup is smooth, creamy, and comforting, making it the perfect base for a cozy meal. Whether you’re looking for something light and fresh or hearty and filling, here are some delicious ideas for what to enjoy with it:
- Vegan Croutons - Add crunch and texture by topping your soup with homemade or store-bought croutons tossed in olive oil and herbs.
- Avocado Toast - Creamy mashed avocado with lime and chili flakes on toasted bread makes a fresh, satisfying side that pairs perfectly with tomato soup.
- Roasted Vegetables - Serve alongside roasted carrots, cauliflower, or sweet potatoes for a nutrient-rich and colorful meal.
How Long Does It Last?
Instant Pot Vegan Tomato Soup lasts for about 4 to 5 days when stored properly in an airtight container in the refrigerator. The flavors actually deepen as it sits, allowing the coconut milk, tomatoes, and spices to blend together beautifully over time.
To store, let the soup cool completely before refrigerating to avoid excess condensation, which can water it down.
When ready to reheat, warm it gently on the stovetop over medium heat or in the microwave, stirring occasionally to maintain its creamy texture.
Can You Freeze It?
For longer storage, you can freeze it for up to 2 months. Just thaw overnight in the fridge before reheating for a comforting, flavorful meal anytime.
Want MoreSoup Recipes?
- Shrimp Saganaki
- Brazilian Moqueca
- Instant Pot Sambar
- Italian Kale Soup
- Keto Taco Soup
- Miso Soup With Salmon
If you try this Vegan tomato soup recipe and fall in love with it like I did, make sure you share it with your friends on Facebook and Pinterest so they can try it too.
Tomato Coconut Soup | Vegan Tomato Soup
Ingredients
- ▢ 1 can Full-Fat Coconut Milk , full fat
- ▢ 1 Red Onion. chopped , diced
- ▢ 6 Tomatoes , chopped in quarters
- ▢ 1/4 cup Cilantro , chopped
- ▢ 1 teaspoon Garlic , minced
- ▢ 1 teaspoon Minced Ginger , minced
- ▢ 1 teaspoon Kosher Salt
- ▢ 1/2 teaspoon Cayenne Pepper
- ▢ 1 teaspoon Turmeric
- ▢ 1 tablespoon agave nectar , (see list of subs in Notes)
Instructions
For the Instant Pot
- Put all ingredients into the Instant Pot and cook on High for 5 minutes. Allow the pot to sit undisturbed for 10 minutes. After that, release pressure. If you start to see sputtering and spewing from the valve, close the valve and try again in 5 minutes.
- Remove from the pot and use an immersion blende r to mix all the ingredients together and get a smooth soup.
For Stove Top
Cook all ingredients together until the tomatoes are soft and bursting.
Remove from the pot and use an immersion blender to mix all the ingredients together and get a smooth soup.
You can use a 14-oz can of tomatoes instead of fresh tomatoes if you prefer.
Agave can be replaced by your sweetener of choice including honey, maple syrup, Splenda, xylitol, stevia, Truvia, etc.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
Warming, comforting, spicy, and tasty Tomato Coconut Soup made in your Instant Pot or pressure cooker. This Vegan Tomato Soup will have you experience Indian food like you’ve never had before!
What Makes This Vegan Tomato Soup So Good?
- Fast. Made in your Instant Pot in under 30 minutes .
- Easy. A simple pour and cook recipe .
- Low Carb . While this isn’t something you would want to overindulge on (and believe me, that will be hard) it has only 10 net carbs per serving.
- Vegan . An easy meal to make for any of your Vegan friends.
- Vegetarian . A great option for Meatless Monday.
What Is the Difference Between Tomato Soup and Tomato Bisque?
Tomato Soup doesn’t contain any seafood or dairy to make it creamy. However, in this recipe, I used coconut milk to enhance the flavors of the gluten free tomato soup .
Bisque is generally made with a stock from some sort of seafood. Such as lobster or crab.
If you would like to try a bisque and aren’t living a Vegetarian or Vegan lifestyle, you can try my Lobster Bisque . It’s quite tasty too.
What Is In This Vegan Tomato Soup?
I’m cheating with the tubes of ginger and garlic. I usually use fresh but I like these on hand for the days I’m running too fast to stop to savor the chopping and the mincing.
But here is what you’ll need to round up before you start cooking:
- 1 can Full-Fat Coconut Milk - Adds creamy richness and a silky texture while balancing the acidity of the tomatoes. The full-fat version also provides a subtle sweetness and depth without using dairy.
- 1 Red Onion - Forms the flavorful base of the soup, adding mild sweetness and body that complement the tartness of the tomatoes.
- 6 Tomatoes - The star ingredient that gives the soup its vibrant color, fresh acidity, and natural sweetness once cooked down in the Instant Pot.
- 1/4 cup Cilantro - Adds a fresh, herbal brightness that lifts the rich flavors of the coconut milk and spices, making the soup more aromatic.
- 1 teaspoon Garlic - Infuses the soup with savory depth and enhances the overall flavor balance.
- 1 teaspoon Minced Ginger - Provides warmth and a subtle spicy freshness that pairs beautifully with the coconut milk and tomatoes.
- 1 teaspoon Salt - Brings out the natural sweetness of the tomatoes and enhances all the other flavors in the soup.
- 1/2 teaspoon Cayenne Pepper - Adds a gentle heat that balances the creaminess of the coconut milk and keeps the flavor vibrant.
- 1 teaspoon Turmeric - Contributes earthy undertones and a golden hue while boosting the soup’s anti-inflammatory benefits.
- 1 tablespoon Agave Nectar - Adds a touch of sweetness to round out the acidity of the tomatoes and create a smooth, well-balanced flavor profile.
How Do You Make Vegan Tomato Soup From Scratch?
You absolutely will not believe how easy this recipe is to make. You simply throw everything in your Instant Pot and cook. Need more detailed instructions? Find them below:
- Pour and Cook. Put all ingredients into the Instant Pot and cook on for 5 minutes.
- NPR . Allow the pot to sit undisturbed for 10 minutes. After that, release pressure. If you start to see sputtering and spewing from the valve, close the valve and try again in 5 minutes.
- Blend. Remove from the pot and use an immersion blender to mix all the ingredients together and get a smooth soup.
Tips and Tricks
Making Instant Pot Vegan Tomato Soup is one of the easiest ways to enjoy a cozy, flavorful, and dairy-free comfort dish with minimal effort. The Instant Pot helps extract deep flavor from fresh tomatoes and spices, while the coconut milk adds creamy richness without cream. Here are some helpful tips and tricks to make your soup perfectly smooth, balanced, and delicious every time:
- Want to add protein to this soup? Throw some boneless chicken in with the other ingredients and cook for 12 minutes under high pressure. Puree all ingredients like the recipe states and enjoy.
- You can use a 14-oz can of tomatoes instead of fresh tomatoes if you prefer.
- Agave can be replaced by your sweetener of choice including honey, maple syrup, Splenda , xylitol, Stevia , Truvia , etc. Not sure which to choose? See my list of the best low carb sweeteners .
Variations
Here are some delicious and creative ways to customize your Instant Pot Vegan Tomato Soup, whether you want to make it richer, spicier, or packed with extra veggies. These variations will keep your soup fresh and exciting every time:
- Roasted Tomato Soup - Roast the tomatoes, onions, and garlic in the oven at 400°F for 20–25 minutes before adding them to the Instant Pot. This adds smoky depth and natural sweetness.
- Spicy - Add extra cayenne pepper, red chili flakes, or a diced jalapeño before pressure cooking for a bold, spicy kick.
- Tomato Lentil Soup - Add ½ cup of red lentils before pressure cooking to create a thicker, protein-packed version with a slightly earthy flavor.
What To Eat With Vegan Tomato Soup
Instant Pot Vegan Tomato Soup is smooth, creamy, and comforting, making it the perfect base for a cozy meal. Whether you’re looking for something light and fresh or hearty and filling, here are some delicious ideas for what to enjoy with it:
- Vegan Croutons - Add crunch and texture by topping your soup with homemade or store-bought croutons tossed in olive oil and herbs.
- Avocado Toast - Creamy mashed avocado with lime and chili flakes on toasted bread makes a fresh, satisfying side that pairs perfectly with tomato soup.
- Roasted Vegetables - Serve alongside roasted carrots, cauliflower, or sweet potatoes for a nutrient-rich and colorful meal.
How Long Does It Last?
Instant Pot Vegan Tomato Soup lasts for about 4 to 5 days when stored properly in an airtight container in the refrigerator. The flavors actually deepen as it sits, allowing the coconut milk, tomatoes, and spices to blend together beautifully over time.
To store, let the soup cool completely before refrigerating to avoid excess condensation, which can water it down.
When ready to reheat, warm it gently on the stovetop over medium heat or in the microwave, stirring occasionally to maintain its creamy texture.
Can You Freeze It?
For longer storage, you can freeze it for up to 2 months. Just thaw overnight in the fridge before reheating for a comforting, flavorful meal anytime.
Want MoreSoup Recipes?
- Shrimp Saganaki
- Brazilian Moqueca
- Instant Pot Sambar
- Italian Kale Soup
- Keto Taco Soup
- Miso Soup With Salmon
If you try this Vegan tomato soup recipe and fall in love with it like I did, make sure you share it with your friends on Facebook and Pinterest so they can try it too.
Tomato Coconut Soup | Vegan Tomato Soup
Ingredients
- ▢ 1 can Full-Fat Coconut Milk , full fat
- ▢ 1 Red Onion. chopped , diced
- ▢ 6 Tomatoes , chopped in quarters
- ▢ 1/4 cup Cilantro , chopped
- ▢ 1 teaspoon Garlic , minced
- ▢ 1 teaspoon Minced Ginger , minced
- ▢ 1 teaspoon Kosher Salt
- ▢ 1/2 teaspoon Cayenne Pepper
- ▢ 1 teaspoon Turmeric
- ▢ 1 tablespoon agave nectar , (see list of subs in Notes)
Instructions
For the Instant Pot
- Put all ingredients into the Instant Pot and cook on High for 5 minutes. Allow the pot to sit undisturbed for 10 minutes. After that, release pressure. If you start to see sputtering and spewing from the valve, close the valve and try again in 5 minutes.
- Remove from the pot and use an immersion blende r to mix all the ingredients together and get a smooth soup.
For Stove Top
Cook all ingredients together until the tomatoes are soft and bursting.
Remove from the pot and use an immersion blender to mix all the ingredients together and get a smooth soup.
You can use a 14-oz can of tomatoes instead of fresh tomatoes if you prefer.
Agave can be replaced by your sweetener of choice including honey, maple syrup, Splenda, xylitol, stevia, Truvia, etc.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Tomato Coconut Soup | Vegan Tomato Soup
Ingredients
- 1 can Full-Fat Coconut Milk full fat
- 1 Red Onion. chopped diced
- 6 Tomatoes chopped in quarters
- 1/4 cup Cilantro chopped
- 1 teaspoon Garlic minced
- 1 teaspoon Minced Ginger minced
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Cayenne Pepper
- 1 teaspoon Turmeric
- 1 tablespoon agave nectar (see list of subs in Notes)
Instructions
For the Instant Pot
- Put all ingredients into the Instant Pot and cook on High for 5 minutes. Allow the pot to sit undisturbed for 10 minutes. After that, release pressure. If you start to see sputtering and spewing from the valve, close the valve and try again in 5 minutes.
- Remove from the pot and use an immersion blende r to mix all the ingredients together and get a smooth soup.
For Stove Top
Cook all ingredients together until the tomatoes are soft and bursting.
Remove from the pot and use an immersion blender to mix all the ingredients together and get a smooth soup.
You can use a 14-oz can of tomatoes instead of fresh tomatoes if you prefer.
Agave can be replaced by your sweetener of choice including honey, maple syrup, Splenda, xylitol, stevia, Truvia, etc.
Tomato Coconut Soup | Vegan Tomato Soup https://twosleevers.com/tomato-coconut-soup/
Here’s a super easy, delicious and highly customizable Creamy Chicken Soup recipe for your Instant Pot that you can make with whatever you have in your pantry, freezer, or fridge. It’s the perfect weeknight dinner for those nights when you need something quick and easy.
What Makes This Creamy Chicken Soup Recipe Your New Favorite Weeknight Dinner Option
I’ve been making this Creamy Chicken Soup in my pressure cooker since my kids were little. I also call it my “Whatever you have in the freezer” soup . Or my “I can’t be bothered soup”. Or, “How can this taste so good each time?” soup. No matter what you decide to call it, one thing is certain: it’s crazy good.
I make this Creamy Chicken Soup differently each time (and I’m going to list some variations in how I’ve made this). What’s the one thing all the variations have in common? Delicious. Actually two things in common, maybe four.
Delicious , easy , creamy , and cheap because you can use whatever you have lying around without having to make a special trip to the store for ingredients.
The only things you need are chicken , some kind of frozen vegetables , some kind of seasoning , and either evaporated milk, or half and half, or cream to add to it. This Creamy Chicken Soup is the perfect recipe for those nights where you just want a quick and delicious meal without having to think or work too hard for it.
And since this recipe is so open-ended, you could easily get away with making it on a weekly basis without your family getting tired of it. Just mix it up with the ingredients and presto, you have a refreshingly new tasting soup with minimal effort! Now let’s get to cooking…
Ingredients You’ll Need
- Boneless Skinless Chicken Thighs
- Frozen Mixed Vegetables
- Poultry seasoning
- Better than Bouillion
- Kosher Salt
- Ground Black Pepper
- Evaporated Milk
How To Make Creamy Chicken Soup
- Add ingredients. Place all ingredients except for the evaporated milk into the inner liner of your Instant Pot or pressure cooker.
- Cook. Cook for 2 minutes on high pressure and release pressure immediately, being careful to do this in short bursts so as to not get soup all over your kitchen (not that I’ve ever done that before ?).
- Serve. Add in the evaporated milk, stir, and serve.
Variations
Think of this Creamy Chicken Soup recipe as a “base soup” recipe that you can customize to your heart’s content and give it your own flair. Here are some other ways I make this soup.
- Choose Chicken + corn + black beans + taco seasoning + evaporated milk
- Chicken + Italian seasoning + swiss chard + cream
- Chicken + Rotel + Gumbo vegetables + half and half
Tips And Tricks
- You can also make this with leftover cooked chicken. In that case, reduce cook time to 1 minute at high pressure.
- If you prefer, you can use chicken thighs, chicken breasts, etc. as long as the meat is diced into small pieces so it cooks in the same amount of time as the vegetables.
- If you want to use fresh vegetables in this Creamy Chicken Soup Recipe, you will have to substitute cooked chicken, and reduce time to 1 minute at high pressure.
- Cooked chicken + fresh vegetables = 1 minute high pressure.
- Raw, diced chicken + frozen vegetables = 2 minutes high pressure.
- I sometimes mash up the chicken with the back of a wooden spoon to break up the chicken into shreds, but this is of course entirely optional. Also, fiddly.
How Long Does It Last?
This is a great meal prep recipe if you like to cook on the weekends to prepare for busy nights throughout the week. Once you cook this creamy chicken soup, it will last 4-6 days if kept in an air-tight container in the refrigerator.
More Great Instant Pot Soup Recipes?
- Low Carb Cream of Mushroom Soup - A delicious and low carb soup.
- Instant Pot Clam Chowder with Shrimp - A truly comforting dish, filling you with warmth and deliciousness.
- Broccoli Cheese Soup recipe - An effortlessly easy take on a deliciously classic and satisfying soup!
- Pork Belly Cabbage Soup - A delightfully hearty and warming soup.
- Chicken Pot Pie Soup - Low carb and super easy to make.
- Italian Sausage Soup - A low carb Zuppa Toscana recipe!
- Tuscan Ribollita Soup - A nice, hot, filling and easy meal.
- Instant Pot Tortellini Soup With Spinach - Delectably simple to make.
- Miso Soup With Salmon - Savory, delicious and low carb.
- Instant Pot Harira Soup - A deliciously authentic Morrocan stew
- Tomato Eggplant Soup - A great vegan soup recipe.
- Easy Beef Daube Recipe - A delicious French-style beef stew.
Creamy Chicken Soup
Equipment
- Instant Pot
Ingredients
- ▢ 1 pound ( 453.59 g ) Boneless Skinless Chicken Thighs , diced small
- ▢ 10 ounces ( 80 g ) Frozen Mixed Vegetables , (usually one small bag of frozen veg)
- ▢ 2 cups ( 470 g ) Water
- ▢ 1 teaspoon ( 1 teaspoon ) poultry seasoning
- ▢ 1 tablespoon Better than Bouillion
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1-2 teaspoons ( 1 teaspoons ) Ground Black Pepper
- ▢ 4 ounces ( 113.4 g ) Evaporated Milk
Instructions
- Place all ingredients except for the evaporated milk into the inner liner of your Instant Pot or pressure cooker.
- Cook for 2 minutes on high pressure and release pressure immediately, being careful to do this in short bursts so as to not get soup all over your kitchen (not that I’ve ever done that before 😅).
- Add in the evaporated milk, stir, and serve.
- I sometimes mash up the chicken with the back of a wooden spoon to break up the chicken into shreds, but this is of course entirely optional. Also, fiddly.
Creamy Chicken Soup Variations
- Chicken + corn + black beans + taco seasoning + evaporated milk
- Chicken + Italian seasoning + swiss chard + cream
- Chicken + Rotel + Gumbo vegetables + half and half
Tips And Tricks For Making Creamy Chicken Soup
- You can also make this with leftover cooked chicken. In that case, reduce cook time to 1 minute at high pressure.
- You can use chicken thighs, chicken breasts, etc. as long as the meat is diced into small pieces so it cooks in the same amount of time as the vegetables.
- If you want to use fresh vegetables, you will have to substitute cooked chicken, and reduce time to 1 minute at high pressure.
- Cooked chicken + fresh vegetables = 1 minute high pressure.
- Raw, diced chicken + frozen vegetables = 2 minutes high pressure.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
This post was originally published on Sept 13, 2017, at 7:40 AM.
