Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons. Easy 1 Pot Vegan Tomato Soup with Crispy Croutons. Use any croutons and spices of choice. Vegan Gluten-free Recipe. can be nut-free.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Gluten-free, Vegan

Ingredients

For the Tofu Croutons:

  • 7 oz tofu (pressed for 10 minutes and cubed)
  • 1 tablespoon fine cornmeal (, or use rice flour or breadcrumbs as sub)
  • 1/2 teaspoon oregano
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika

For The Soup:

  • 1 teaspoon oil
  • 1/2 onion chopped
  • 4 cloves of garlic chopped
  • 1/4 cup carrots
  • 15 ounces diced tomatoes
  • 1/4 cup tomato paste
  • 1 cup water or broth
  • 1/2 teaspoon each oregano (basil)
  • 1/2 tsp fresh dill or 1/4 tsp dried
  • 1/2 teaspoon salt
  • 1/4 teaspoon each onion powder (and garlic powder)
  • 1/4 teaspoon pepper flakes
  • 3/4 cup cashew milk or thick full fat coconut milk (, 1/2 to 3/4 cup based on preference)
  • Black pepper for garnish (, sugar/sweetener for flavor (optional))

Method

  1. Tofu Croutons: Combine all the herbs, spices in a bowl. Add tofu cubes and toss to coat. Spread on parchment lined baking sheet. Spray oil (optional). Bake at 400 degrees F for 15 to 20 mins (depends on your preference of crispy, chewyness).
  2. Soup: Blend carrots, tomato paste diced tomatoes and water into a smooth purée.
  3. Put the Instant Pot on Sauté. Add oil. When the oil is hot, add onion and garlic, cook for two minutes stirring frequently. Deglaze with some water if needed.
  4. Add the herbs, salt, onion and garlic powder, and pepper flakes and mix in. Add the blended tomato mixture and mix in.
  5. Close the Instant Pot and pressure cook for five minutes. Let the pressure release naturally or Quick release after 10 minutes.
  6. Add in the cashew milk and black pepper if using. Bring to a boil on saute. Taste and adjust salt, herbs, tang with lemon. Add some sweetener if needed.
  7. Serve with the crispy tofu croutons. Add a drizzle of cashew milk/cream and some fresh basil or dill for garnish (optional).

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.