Explore Your Tastebuds

Vegan Instant Pot® Tomato Bisque

Looking for an easy recipe to warm you up this winter? This Vegan Instant Pot® Tomato Bisque is creamy, healthy, and way too easy!

Vegan Instant Pot® Tomato Bisque with naan in the background

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!

tomato bisque with naan in the background

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!

tomato soup with naan on a cutting board in the picture

This post may contain affiliate links, though all items are 100% recommended and used by myself personally. This means that at no extra cost to you, minimal compensation may be earned from any items purchased while visiting this site. This is to provide the ability for me to maintain the blog at no extra cost to you! 

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!

tomato bisque in a bowl with naan on the side

Vegan Instant Pot® Tomato Bisque

Creamy, full of flavor, and WAY too easy to make!
5 from 1 vote
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Course Soup
Servings 6
Calories 139 kcal

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

Calories: 139kcalCarbohydrates: 17gProtein: 3gFat: 5g
Keyword soup, tomato bisque
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All images and text ©Alexis Stambaugh for Passport Flavor™



2 thoughts on “Vegan Instant Pot® Tomato Bisque”

  • 5 stars
    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.

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