Two bowls of creamy tomato fennel soup

Instant Pot Creamy Tomato Fennel Soup (Vegan)

  • Author: Carla


This Instant Pot Creamy Tomato Fennel Soup is so easy and delicious. Made with cashew cream, fire roasted tomatoes and lots of fresh ingredients.


Soup Ingredients:

  • 1 onion (diced)
  • 3 cloves of garlic (minced)
  • 1 fennel bulb (sliced thin)
  • 1 28oz. can fire roasted tomatoes
  • 2 t. greek seasoning (Recipe Here)
  • 1 32 oz. veggie broth
  • 2 T. tomato paste
  • 12 t. salt
  • 34 leaves basil (chiffonade)
  • croutons & parmesan for garnish

Cashew Cream Ingredients:

  • 1 C. raw cashews (soaked overnight)
  • ¾ c. water


Cashew Cream Instructions:

  1. To make cashew cream, soak cashews overnight in water.
  2. Drain and add to high speed blender with water.
  3. Blend until smooth and creamy.
  4. Set aside.

Soup Instructions:

  1. Place olive oil in instant pot.
  2. Set to sauce mode and add onions, garlic and fennel. Saute until soft.
  3. Add remaining ingredients except garnish and cashew cream.
  4. Hit cancel button and set to manual for 10 minutes.
  5. Let natural release for 10 minutes.
  6. Remove soup and blend in high speed blender until smooth.
  7. Add back to pot and stir in cashew cream.
  8. Top with optional garnish of fresh basil and croutons.