Warming, comforting, spicy, and tasty Tomato Coconut Soup made in your Instant Pot or pressure cooker. Taste Indian food like you've never had before!

Jump to: What Makes This Vegan Tomato Soup So Good?

What Is In This Vegan Tomato Soup?

How Do You Make Vegan Tomato Soup From Scratch?

Tomato Coconut Soup

What Makes This Vegan Tomato Soup So Good?

Fast. Made in your Instant Pot in under 30 minutes.

Made in your Instant Pot in under 30 minutes. Easy. A simple pour and cook recipe.

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.

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.

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:

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.

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.

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 For This Tomato Coconut Soup

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.

Want More Soup Recipes?

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.

★ Did you make this recipe? Don't forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don't forget to pin this recipe for later!

Tomato Coconut Soup A warming, comforting, spicy, & tasty pressure cooker Tomato Coconut Soup made in your instant pot or pressure cooker. Taste Indian food like never before! Print Recipe Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 4 Calories: 157 kcal Author: Urvashi Pitre Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe Ingredients 1 can Full-Fat Coconut Milk, full fat 1 can Full-Fat Coconut Milk full fat

1 Red Onion. chopped, diced 1 Red Onion. chopped diced

6 Tomatoes, chopped in quarters 6 Tomatoes , chopped in quarters

, 1/4 cup Cilantro, chopped 1/4 cup Cilantro chopped

1 teaspoon Garlic, minced 1 teaspoon Garlic , minced

, 1 teaspoon Minced Ginger, minced 1 teaspoon Minced Ginger minced

1 teaspoon Kosher Salt 1 teaspoon Kosher Salt

1/2 teaspoon Cayenne Pepper 1/2 teaspoon Cayenne Pepper

1 teaspoon Turmeric 1 teaspoon Turmeric

1 tablespoon agave nectar, (see list of subs in Notes) 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. SUBSTITUTIONS: 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! Cooking Group Keto Group Nutrition Calories: 157 kcal | Carbohydrates: 12 g | Protein: 2 g | Fat: 12 g | Fiber: 2 g | Sugar: 8 g Tried this recipe? Follow @twosleevers and Pin it!

Originally Published October 31, 2017

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