A hearty and easy to make instant pot tomato mushroom soup that comes together in a minute and won’t disappoint. Come and find out how to enjoy an earthy take on an old childhood classic with our vegan soup, stovetop instructions included!
Total Time:11 minutes
Category:Soups, Vegetarian, Vegan
1 tablespoon extra-virgin olive oil
1 medium sweet onion, peeled and diced
4 garlic cloves, peeled and minced
10 ounces white button mushrooms, stems removed, cleaned and sliced (approx. 1/4 inch.)
28 ounces can pureed tomatoes
2 cups low sodium vegetable broth
1 teaspoon sea salt
1/2 teaspoon basil, dried
Fresh cracked pepper
Add oil and start on Saute, Low/Less. Add in the garlic and onion while it is coming up to temperature and coat with oil.
Saute until translucent, no more than 5 minutes.
Turn off instant pot, add in the ingredients in this order: mushrooms, tomatoes, broth, salt, basil, 3 grinds of fresh pepper. Then stir to incorporate. Seal the lid and choose Manual or Pressure Cook on High for 1 minute with Keep Warm turned on.
Let the soup Natural Pressure Release for 5 minutes then release the pressure safely following the instructions. Remove lid when safe to do so.
Season with salt and pepper as necessary.
Serve immediately or store in the refrigerator.
In a large pot over low-medium heat saute the onion and garlic with the oil for approximately 5 minutes until translucent.
Add in remaining ingredients: mushrooms, tomatoes, broth, salt, basil, 3 grinds of fresh pepper. Stir to incorporate. Place a lid on the pot and simmer until the mushrooms are al dente, approximately 15 minutes.