Spicy Tomato Soup Recipe – Instant Pot & Vegan Garlic Ginger Soup

Last Updated on 3 months by Neha Deshmukh

Spicy Tomato Soup Recipe – Instant Pot & Vegan Garlic Ginger Soup

Hey everyone! If you’re anything like me, a cozy bowl of soup is the ultimate comfort food. And this Spicy Tomato Soup? It’s seriously next-level. I first made this in my Instant Pot on a chilly evening, and it’s been a family favorite ever since. It’s packed with flavour, surprisingly easy to make, and totally vegan! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t your average tomato soup. The combination of ginger, garlic, and warming spices like cardamom gives it a beautiful depth of flavour. Plus, using the Instant Pot makes it incredibly quick – perfect for busy weeknights. It’s vibrant, comforting, and a little bit spicy… exactly what a good soup should be!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1.5 tbsp vegan butter
• 8-10 black peppercorns
• 1 inch piece of ginger
• 4-5 garlic cloves
• 2 green cardamom pods
• 1 cup chopped onion
• 6 cups chopped ripe Roma tomatoes
• 0.5 tsp turmeric powder
• 1 tsp red chili powder
• 0.25 cup cilantro with stems
• 2 cups vegetable stock
• 4 bread slices (for croutons)
• 1 tsp salt

Ingredient Notes

Let’s talk ingredients! A few tips to make sure your soup is amazing:

• Vegan Butter: I love using a good quality vegan butter for richness. It really makes a difference! Look for one with a high fat content for the best flavour.
• Black Peppercorns: Don’t skimp on these! Freshly cracked black peppercorns add a wonderful aroma and subtle spice.
• Green Cardamom: These little pods are a game-changer. They bring a beautiful floral note to the soup. Lightly crush them before adding to release their flavour.
• Roma Tomatoes: Roma tomatoes are my go-to for soup because they have a lovely sweetness and aren’t too watery. But any ripe tomatoes will work!
• Vegetable Stock: A good quality vegetable stock is key. If you have homemade, even better! Otherwise, choose a low-sodium option so you can control the saltiness.

Step-By-Step Instructions

Alright, let’s get this soup going!

1. Turn your Instant Pot to sauté mode. Melt the vegan butter and add the black peppercorns, ginger, garlic, and cardamom pods. Sauté for about 30 seconds until fragrant. Your kitchen should already be smelling amazing!
2. Add the chopped onion and cook until it becomes translucent – around 3-4 minutes. Stir in the chopped Roma tomatoes and cook for another minute.
3. Now, add the turmeric powder, red chili powder, salt, and cilantro (including the stems – they’re full of flavour!). Pour in the vegetable stock. Give everything a good stir, then cancel the sauté mode.
4. Seal the Instant Pot and pressure cook on high for 15 minutes. Once it’s done, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
5. This is where the magic happens! Use an immersion blender to purée the soup until it’s beautifully smooth. If you prefer a super-smooth texture, you can strain it through a sieve.
6. While the soup is cooking, let’s make the croutons. Butter those bread slices and toast them until they’re nice and crisp. Then, cut them into cubes.
7. Serve the soup hot, garnished with those golden croutons, a sprinkle of fresh cilantro, and a generous grating of vegan Parmesan.

Expert Tips

• Don’t be afraid to adjust the spices to your liking!
• For a richer flavour, roast the tomatoes before adding them to the Instant Pot.
• If you don’t have an immersion blender, a regular blender works just fine – just be careful when blending hot liquids!

Variations

• Vegan: This recipe is already vegan, yay!
• Gluten-Free: Simply use gluten-free bread for the croutons.
• Spice Level: If you like things extra spicy, add a pinch of cayenne pepper or a finely chopped chili. Or, reduce the chili powder for a milder flavour.
• Festival Adaptations: During Navratri or other fasting periods, you can omit the croutons altogether or make croutons using singhara (water chestnut) flour.

Serving Suggestions

This soup is fantastic on its own, but it also pairs well with a side of crusty bread or a fresh salad. My kids love it with a swirl of vegan cream!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes beautifully – perfect for meal prepping!

FAQs

Is this soup suitable for freezing?

Absolutely! Let it cool completely before transferring it to a freezer-safe container. It will keep for up to 2 months.

Can I make this soup ahead of time?

Yes, you can! Make the soup a day or two in advance and store it in the refrigerator. The flavours will actually develop even more overnight.

What kind of bread is best for the croutons?

I like to use a rustic sourdough or a French baguette. But honestly, any bread you enjoy will work!

Can I adjust the spiciness of the soup?

Definitely! Start with 1 tsp of chili powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

What can I substitute for vegan Parmesan cheese?

Nutritional yeast is a great substitute for vegan Parmesan. You can also find pre-made vegan Parmesan alternatives in most supermarkets.