Instant Pot Tomato Soup Recipe – Cashews & Carrots

Last Updated on 2 months by Neha Deshmukh

Instant Pot Tomato Soup Recipe – Cashews & Carrots

Hey everyone! If you’re anything like me, a cozy bowl of soup is the ultimate comfort food. And this Instant Pot Tomato Soup? It’s seriously next-level. I first made this when I was craving something warm and nourishing, and honestly, it’s been a family favorite ever since. The cashews and carrots add such a lovely sweetness and creaminess – you won’t believe it’s so good for you! Plus, the Instant Pot makes it unbelievably easy. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average tomato soup. It’s packed with flavor, incredibly smooth, and comes together in under 30 minutes thanks to the magic of the Instant Pot. It’s perfect for a quick weeknight dinner, a comforting lunch, or even as a starter for a special occasion. Honestly, it’s a hug in a bowl!

Ingredients

Here’s what you’ll need to make this delicious Instant Pot Tomato Soup:

• 1 tablespoon oil
• 1 bay leaf
• 2 large garlic cloves
• 1 small onion
• 12 cashews
• 1 medium carrot
• 3 large tomatoes
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups water (about 480ml)
• ½ teaspoon sugar (optional)
• ⅛ teaspoon white pepper powder
• Cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can really elevate this soup:

• Cashews: Don’t skimp on the cashews! They’re the secret to that incredibly creamy texture without needing any cream. Using about 30 grams of cashews works perfectly.
• Carrot: The carrot adds a subtle sweetness that balances the acidity of the tomatoes. I like to use a medium-sized carrot, roughly chopped.
• White Pepper: This might seem unusual, but trust me on this one. White pepper adds a unique warmth and depth of flavor that you won’t get with black pepper. It’s a little something special!
• Tomatoes: You can use any ripe tomatoes you like. Roma tomatoes are great because they’re meaty and have fewer seeds, but vine-ripened tomatoes work beautifully too. In India, we often use desi tomatoes for a more tangy flavour.

Step-By-Step Instructions

Alright, let’s make some soup!

1. First, press the “Sauté” button on your Instant Pot. Add the oil, bay leaf, garlic, and onion. Cook for about 3 minutes, or until the onions soften and become translucent.
2. Now, add the cashews, chopped carrot, chopped tomatoes, salt, black pepper, and water to the pot.
3. Secure the lid and cook on high pressure for 10 minutes. Once it’s done, you can either let the pressure release naturally (about 15-20 minutes) or do a quick release. Be careful when doing a quick release – hot steam will escape!
4. Carefully remove the bay leaf. Let the soup cool for about 10 minutes before blending it until smooth. An immersion blender works great for this, or you can carefully transfer the soup to a regular blender.
5. Finally, stir in the white pepper powder and sugar (if using). Taste and adjust seasonings as needed. If you prefer a super-smooth soup, you can strain it through a fine-mesh sieve.
6. Garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t overfill the Instant Pot: Make sure you don’t fill the Instant Pot past the maximum fill line.
• Blending Safety: When blending hot liquids, always vent the blender lid to prevent pressure buildup.
• Spice it up: A pinch of red chili powder can add a lovely kick.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the oil for ghee or use a plant-based oil.
• Spice Level: My friend loves to add a chopped green chili or a pinch of cayenne pepper for extra heat.
• Festival Adaptation: This soup is lovely served as a starter for festivals like Diwali or Holi. It’s light, flavorful, and warming – perfect for a festive gathering!

Serving Suggestions

This soup is delicious on its own, but it’s even better with:

• A grilled cheese sandwich (a classic pairing!)
• Crusty bread for dipping
• A side salad for a complete meal
• A swirl of cream or yogurt (if you’re not vegan)

Storage Instructions

Leftovers? Yes, please!

• Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freezer: This soup freezes beautifully! Store it in freezer-safe containers for up to 2 months.

FAQs

Got questions? I’ve got answers!

• Can I use roasted tomatoes for a smokier flavor? Absolutely! Roasting the tomatoes before adding them to the soup will give it a lovely smoky depth.
• What is the best type of cashew to use? Any unsalted cashew will work, but I prefer using whole cashews as they have a richer flavor.
• Can this soup be made without an Instant Pot? Yes! You can make this soup in a regular pot on the stovetop. Sauté the vegetables as directed, then add the remaining ingredients and simmer for about 20-25 minutes, or until the tomatoes are tender.
• How can I adjust the thickness of the soup? If the soup is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.
• Can I freeze this soup for later? Definitely! It freezes really well. Just make sure to leave some space in the container as the soup will expand when frozen.