Instant Pot Vegan Tomato Basil Soup|No Onion-No Garlic Tomato Basil Soup in Bread Bowl|How to Make Panera Copycat Tomato Soup

Dump and Go Tomato Basil Soup in the Instant Pot

Hello Foodies,

         This velvety vegan Tomato Basil soup is full of flavor and so easy to make! This is an easy, very tasty, and vegan soup recipe that I have made in my instant pot. It is so great on a cold winter day served with a soft and pillowy on the inside and crusty on the outside Homemade Bread Bowls.

The texture of the soup is nice and smooth especially with you dip freshly baked bread in the soup. Basil and Sugar are a flavor enhancer. I used an immersion blender to blend everything including the herbs together as we do not fancy the chunkiness. I then add the cashew cream. Watch the short video tutorial below and see how simple and easy this dish is!

Video Recipe:

The soup is delectably vegan, gluten-free, whole30 friendly, and no onion no garlic too. We’ve tried this scrumptious soup with heavy cream and also with cream cheese! The leftovers are amazing so feel free to incorporate this soup into your meal-prep routine or even freeze a bowl for busy weeknights!

This soup is outstanding, with simple ingredients ultimate flavor. You all give it a try!

Looking for more creamy soups recipes? check these out:

Preparation and Cook Time: 20 Minutes.
Each Serving of Vegan Tomato Basil Soup Contains 129 Calories.


  • 2 Tsp Olive Oil
  • ½ Cup Carrot chopped 
  • 1 Cup Celery, chopped
  • 1 large Tomato, diced 
  • 1 Tsp Paprika/Red chili powder
  • 1 Tbsp Sugar
  • 1 Tsp Salt
  • 1 Tsp Black Pepper
  • 1 Tsp Cumin Powder
  • 1 (14oz) Canned Tomatoes in Basil
  • 2 Tbsp Coriander leaves, chopped 
  • 2 Cups Veg Stock
  • ½ Cup Fresh Basil leaves or 2 Tbsp Dried Basil
  • ¼ Cup Cashews Cream
  • Bread Bowls for Serving the Soup
To Make Cashews Cream:
  • 12-15 Cashews, soaked in hot water for ½ an hour


To Make Cashews Cream:

  • In a blender jar, add soaked and drained cashews, and water 3-4 Tbsp.
  • Blend the mixture to get a smooth and creamy cashew paste and keep aside.
To Make Tomato Basil Soup in the Instant Pot:

  • Turn on the saute mode of the instant pot and heat olive oil. 
  • Add carrots, celery, tomato, canned diced tomato, sugar, black pepper, salt, coriander leaves, and mix well. 
  • Add vegetable broth and mix all well(scrape the base of the pot). 
  • Close the lid of the instant pot and place the vent in the sealing position. 
  • Cook on Manual Mode(Hi) for 5 minutes.
  • Natural Pressure Release(NPR) for 10 minutes and then release the remaining pressure manually.
  • Open the lid and add basil leaves.
  • Submerge immersion blender into the pot, turn it on low.
  • Blend until the mixture begins to smooth.
  • Turn the speed to high and continue to blend until the desired soup consistency.
  • Turn on the saute mode of the instant pot.
  • Pour cashew cream and stir well. 
  • Cook for a minute or two or until getting the desired consistency. 
  • Taste and adjust sugar, seasoning, and salt if needed.
  • Creamy, soothing Vegan Tomato Basil Soup is ready to serve, serve with toasted crusty bread or in a Bread Bowl as you like. Enjoy!!!

To Serve the Soup in the Bread Bowl:

  • Cut a ½ inch thick slice from the top of each loaf to create a bowl. 
  • Scoop out the insides to create a deeper well, leaving ¾ inch thick shells(you can use scraped bread to make bread crumbs). 
  • Fill the bread bowl with Tomato Basil soup. Enjoy!!!

Tips and Substitutes:

  • If you do not have an immersion blender, allow the mixture to cool a little and transfer to a standing blender or mixer jar and puree until smooth. 
  • Using canned tomatoes makes this soup incredibly delicious and easy to make.
  • Canned tomatoes are already peeled and ready to use.
  • You can use fresh tomatoes instead of canned tomatoes.
  • The sugar helps cut the acidity, but you can leave it out.
  • This soup is made with vegetable broth. However, for more flavor, you can use chicken stock, but the soup won’t be vegan.
  • You can skip the sugar, but for that Panera style taste you need to add some, it brings the sweetness in the tomatoes and makes the soup tastes even better.
  • This is a homemade no onion no garlic version of tomato soup, but you can play with it, add the onion and garlic.

What to Serve with Instant Pot Tomato Basil Soup:

How to Store Tomato Basil Soup?

  • Refrigerate soup in an airtight container for up to 4-5 days and rewarm gently in the microwave.
  • To Freeze. Freeze tomato soup in an airtight freezer-safe container for up to 2-3 months and thaw overnight in the refrigerator before reheating.

Dietary Comment:

  • The calorie count is based on a 2000 calorie.
  • Per serving contains 129 calories, along with 16 g carbohydrates, 4.6 g dietary fiber, 6.6 g fats, and 3.4 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

           It is good to eat Tomato Basil Soup as an appetizer or for dinner.

  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
  • Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
  • I love it when you try my recipes and send me pictures & feedback.

Eat Healthy, Stay Healthy!!!

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