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(Instant Pot) Creamy Tomato Fennel Soup

Carla Cohen

Instagram: @crazyinspiredlife |



1 onion, diced

3 cloves garlic, minced

1 fennel bulb, sliced thin

1 (28 oz) can fire-roasted tomatoes

2 tsp Greek seasoning

32 oz veggie broth

2 tbsp tomato paste

1-2 tsp salt

3-4 leaves basil (chiffonade)

Croutons & vegan parmesan for garnish


Cashew Cream

1 cup raw cashews, soaked overnight

¾ cup water



Cashew Cream

• To make cashew cream, soak cashews overnight in water.


• Drain and add to high-speed blender with water.


• Blend until smooth and creamy. Set aside.



• Place olive oil in Instant Pot.


• Set to Sauce mode and add onions, garlic and fennel. Sauté until soft.


• Add remaining ingredients except garnish and cashew cream.


• Hit Cancel button and set to manual for 10 minutes.


• Let natural release for 10 minutes.


• Remove soup and blend in a high-speed blender until smooth.


• Add back to pot and stir in cashew cream.


Top with optional garnish of fresh basil, cheese and croutons.

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