Looking for an easy recipe to warm you up this winter? This Vegan Instant Pot® Tomato Bisque is creamy, healthy, and way too easy!
Warm Me Up, Buttercup
I do not like the cold. I’m indifferent about snow, because it’s stunning and fun to play in. However, I would rather be on a beach in Florida, or hiking in San Diego. One of the few things I do enjoy about the wintertime and cold weather is that it is soup season! Before I bought our Instant Pot®, I hardly made soups. They take a long time in the slow cooker, and are a pain to transfer the hot ingredients into a blender. One pressure cooker and an emulsion blender later, soups have become a staple in our household!
Reduce Food Waste 2020
What does tomato soup have to do with reducing food waste? If you follow me on Instagram, you should have seen my recent conversations about some of my 2020 goals. I’m not usually one for New Year’s resolutions. People create unattainable, selfish goals, that ultimately make them feel like crap when they aren’t completed. The goals are usually weight or diet related, so they end up body shaming themselves, and are worse off than they were before. However, in 2020 I am determined to create a reasonable goal that creates lasting change in my life, and hopefully inspires you. Over the last (almost) 2 years of blogging, I have created cooking habits that contribute to food waste. I over shop at the grocery store and I say I’m going to make something, and then I don’t.
Making soup out of leftover vegetables is one of my favorite ways to reduce food waste. No matter how soft, wrinkly, or ugly the vegetable is, it can be used to make soup. That is exactly how I came up with this recipe. I had overshopped at the grocery store and bought way too many tomatoes. Cherry tomatoes are a staple for my salads, so I use them often. However, I don’t use many other kinds, unless a recipe with tomatoes is planned. For some reason I bought Romas, and I received beefsteak tomatoes in my Misfits Market box. Before I knew it, I was about to throw out two pounds of wilting tomatoes. Instead, I decided to finalize my tomato soup recipe, and this Vegan Instant Pot® Tomato Bisque was born!
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Misfits Market Box
Did you know that grocery stores are picky when purchasing their produce? There are “beauty standards” and produce that is too big, too small, or too ugly doesn’t cut it. Half of the produce that is grown is not eaten because it never makes it to a grocery store. Meanwhile, there are people starving because they do not have access to (affordable) food. Misfits Market purchases the “ugly” produce from local farmers, and sells it at a reduced cost. By subscribing to a box, you are helping to reduce food waste by consuming produce that otherwise would be thrown out. Use the code COOKWME-BB4OXT for a discount off your first box. Help reduce food waste in 2020 with me!
Vegan Instant Pot® Tomato Bisque
Equipment
- Pressure cooker
- Emulsion blender
Ingredients
- 2 lbs tomatoes any kind
- 2 peppers sliced
- 2 medium yellow onions quartered
- 2 large carrots sliced thick
- 15 oz coconut milk canned
- 2 Tbs basil 1 Tbs if fresh, 2 if dried
- 1 Tbs oregano
- 1 Tbs garlic powder
- 2 Tbs red wine vinegar
- 1/2 cup almond yogurt
- salt
- pepper
Instructions
- Place all diced/chopped vegetables into the pressure cooker pot
- Pour over the coconut milk, and dump in the red wine vinegar and spices, except for the salt and pepper
- Set the pressure cooker to high, NP and cook for "0" zero minutes on manual pressure cook
- When the timer goes off, turn the pressure cooker off and allow the soup to Natural Release for 10 minutes
- After 10 minutes, Quick Release until the pot is depressurized
- Remove the lid carefully and blend the vegetables until a soup is formed, and there are no solid vegetables left
- Add the almond yogurt and blend for another 1 minute. Add more yogurt if a creamier texture is desired. Salt and pepper to taste.
- Serve immediately, or store in the refrigerator for approximately 1 week
Nutrition
All images and text ©Alexis Stambaugh for Passport Flavor™
So super tasty! Not your typical tomato soup but packed with so many nutrients and good flavor making it so much better. I made it with toasted cheese sandwiches the first night and then used the leftovers as a sauce over chicken and rice.
Thank you Becky! I’m glad you enjoyed it. What a great idea using the soup as a sauce. That sounds tasty!