This delicious soup is a one-pot dish from start to finish. If you can chop veggies, you can easily make this soup! NOTE: While I did not soak my cashews overnight before making this, I would recommend it. A nice, smooth texture would be far easier to achieve with soaked cashews. Just soak them overnight before making this in enough water to cover them, plus a little extra so they stay covered after they expand.
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Soup
Cuisine: American
Servings: 10servings
Calories: 141kcal
Author: Tiffany McCauley
Equipment
Instant Pot
Ingredients
1tbsp.olive oil
1cupchopped yellow onion
½cupsliced celery
½cupsliced carrots
10mediumgarlic cloves(peeled and coarsely chopped)
6cupschopped tomatoes
1cupraw cashews(must be raw)
6oz.can tomato paste(no sugar added)
1tsp.salt(plus more to taste after cooking)
2tsp.Italian Seasoning(store bought or see link above)
Pour the oil into the IP insert, place inside the IP and press the saute button.
When the oil has warmed, add the onions, celery, carrots and garlic cloves. Cook until the onions are translucent, stirring occasionally to keep things from burning.
Turn the IP off and add the remaining ingredients. Stir to combine everything and then secure the lid and vent.
Press the Manual button and adjust time to 10 minutes.
Once the IP has finished, allow a natural release to happen for about 15 minutes. Then you can do a quick release for the remaining steam.
Using a hand blender, blend the soup directly in the IP until it's completely smooth. (about 1 to 2 minutes).
Season to your liking with salt and pepper and serve with homemade, whole grain croutons or a side of crusty, whole grain garlic bread.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.