1. Instant Pot Mushroom Masala
  2. Aquafaba Granola (Oil-Free!)
  3. BBQ Bean Bowls
  4. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  5. Easy Probiotic-Cultured Vegan Cheese
  6. Vegan Recipes and Snack Ideas for Camp and Travel
  7. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  8. Cheesy Chili Baked Potato Fries (Oil-Free!)
  9. Pulled BBQ Jackfruit Sandwiches
  10. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  11. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  12. Lentil Bolognese with Spaghetti
  13. Vegan Mother’s Day Brunch Recipes!
  14. The Perfect Bowl of Oats
  15. Vegan Cinnamon Swirl Cake
  16. Cinnamon Raisin Peanut Butter
  17. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  18. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  19. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  20. Things I’m Loving Lately: May 2, 2018
  21. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  22. Mango Coconut Yogurt (Coconut Cult Dupe!)
  23. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  24. Cultured Vegan Sour Cream
  25. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  26. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  27. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  28. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  29. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  30. Super Cleansing Slaw with Rosemary Dressing
  31. Banana Yogurt Goose Pops
  32. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  33. Vegan White Hot Chocolate
  34. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  35. 25 Easy Lentil Recipes
  36. Fudgy Vegan Brownie Cookies
  37. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  38. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  39. Crazy Mug Lady: A round-up of my fave mugs!
  40. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  41. 5-Minute Raw Banana Splits
  42. Deconstructed Vegan Summer Rolls
  43. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  44. 5-Minute Veggie Coconut Wraps
  45. Instant Pot Saag Aloo with Sweet Potatoes
  46. Vegan Biscuits and Gravy
  47. Vegan Biscuits and Gravy
  48. Curried Cauliflower, Grape, & Lentil Salad
  49. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  50. Vegan 7-Layer Bars
  51. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  52. Vegan Chocolate Chip Muffins with Coconut
  53. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  54. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  55. Lentil Mushroom Stew Over Mashed Potatoes
  56. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  57. Roasted Plantain & Black Bean Vegan Bowl
  58. 15 Vegan Easter Brunch and Dessert Recipes
  59. Vegan No-Bake Coconut Yogurt Cheesecake
  60. Things I’m Loving Lately: March 29, 2018
  61. April Fools Pranks Your Kids Will Love
  62. Cake Sushi
  63. Ginger Coriander Sprouted Lentils Avocado Toast
  64. Refreshing Strawberry Turmeric Salad
  65. Refreshing Strawberry Turmeric Salad
  66. Creamy Vegetable Risotto (30 Minutes!)
  67. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  68. 25 Healthy Vegan Gluten Free Dinner Recipes
  69. Easy 1-Pot Black Beans from Scratch
  70. Vegan Spinach Pinwheels with Cream Cheese
  71. Carrot Garden Cupcakes
  72. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  73. 1-Bowl Vegan Gluten-Free Vanilla Cake
  74. Veggie Chickpea Potato Soup in Instant Pot
  75. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  76. Lentil Sloppy Joes
  77. Smoky BBQ Black Bean Burger
  78. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  79. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  80. Cauliflower Fried Rice – 1 Pot
  81. Easy Vegan Gluten-Free Pizza Crust
  82. 20 Lucky St Patricks Day Food Ideas
  83. Things I’m Loving Lately: March 12, 2018
  84. Leprechaun Apple Hats
  85. Baked Quinoa Black Bean Falafel
  86. Mint Chocolate Chip Pancakes
  87. Shamrock Pizza
  88. Vegan Keema Naan with Keema Lentils
  89. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  90. 30 Truffle Recipes (Vegan, Gluten Free)
  91. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  92. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  93. Salted Caramel French Toast Casserole
  94. Salted Caramel French Toast Casserole
  95. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  96. Rainbow Pancake Tacos
  97. How to Make a Leprechaun Trap
  98. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  99. Shamrock Shake
  100. Thandai Phirni – Spiced Rice Flour Pudding
  101. Matcha Pancakes
  102. Flourless Bite-Sized Breakfast Muffins
  103. Mexican Pinto Beans (Vegan, Gluten Free)
  104. 15 High Protein Vegan Meals
  105. Mango BBQ Soy Curls or Jackfruit Tacos
  106. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  107. Double Chocolate Granola Bars (Vegan)
  108. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  109. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  110. PB&J Buckwheat Granola – #VYAPantryChallenge
  111. 16 Fun Vegan Appetizers!
  112. Rocky Road Popcorn Clusters
  113. White Bean Beer Fondue
  114. Refined Sugar-Free Raspberry Hot Cocoa
  115. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  116. Update + Coconut and Berries in 2016
  117. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  118. A Vegan Dinner Party with La Belle Assiette
  119. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  120. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  121. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  122. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  123. Review: Healthy Nibbles Box
  124. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  125. Mini Vegan Pizza Potato Skins
  126. Tempeh Pizza Three Ways
  127. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  128. Black Rosé Punch
  129. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  130. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  131. Vegan 4th of July!
  132. BBQ Pulled Jackfruit
  133. Creamy Dreamy Avocado Zucchini Pasta
  134. Sake & Plum Wine Sangria
Monday, May 21, 2018
  1. Instant Pot Mushroom Masala
  2. Aquafaba Granola (Oil-Free!)
  3. BBQ Bean Bowls
  4. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  5. Easy Probiotic-Cultured Vegan Cheese
  6. Vegan Recipes and Snack Ideas for Camp and Travel
  7. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  8. Cheesy Chili Baked Potato Fries (Oil-Free!)
  9. Pulled BBQ Jackfruit Sandwiches
  10. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  11. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  12. Lentil Bolognese with Spaghetti
  13. Vegan Mother’s Day Brunch Recipes!
  14. The Perfect Bowl of Oats
  15. Vegan Cinnamon Swirl Cake
  16. Cinnamon Raisin Peanut Butter
  17. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  18. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  19. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  20. Things I’m Loving Lately: May 2, 2018
  21. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  22. Mango Coconut Yogurt (Coconut Cult Dupe!)
  23. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  24. Cultured Vegan Sour Cream
  25. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  26. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  27. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  28. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  29. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  30. Super Cleansing Slaw with Rosemary Dressing
  31. Banana Yogurt Goose Pops
  32. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  33. Vegan White Hot Chocolate
  34. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  35. 25 Easy Lentil Recipes
  36. Fudgy Vegan Brownie Cookies
  37. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  38. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  39. Crazy Mug Lady: A round-up of my fave mugs!
  40. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  41. 5-Minute Raw Banana Splits
  42. Deconstructed Vegan Summer Rolls
  43. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  44. 5-Minute Veggie Coconut Wraps
  45. Instant Pot Saag Aloo with Sweet Potatoes
  46. Vegan Biscuits and Gravy
  47. Vegan Biscuits and Gravy
  48. Curried Cauliflower, Grape, & Lentil Salad
  49. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  50. Vegan 7-Layer Bars
  51. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  52. Vegan Chocolate Chip Muffins with Coconut
  53. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  54. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  55. Lentil Mushroom Stew Over Mashed Potatoes
  56. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  57. Roasted Plantain & Black Bean Vegan Bowl
  58. 15 Vegan Easter Brunch and Dessert Recipes
  59. Vegan No-Bake Coconut Yogurt Cheesecake
  60. Things I’m Loving Lately: March 29, 2018
  61. April Fools Pranks Your Kids Will Love
  62. Cake Sushi
  63. Ginger Coriander Sprouted Lentils Avocado Toast
  64. Refreshing Strawberry Turmeric Salad
  65. Refreshing Strawberry Turmeric Salad
  66. Creamy Vegetable Risotto (30 Minutes!)
  67. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  68. 25 Healthy Vegan Gluten Free Dinner Recipes
  69. Easy 1-Pot Black Beans from Scratch
  70. Vegan Spinach Pinwheels with Cream Cheese
  71. Carrot Garden Cupcakes
  72. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  73. 1-Bowl Vegan Gluten-Free Vanilla Cake
  74. Veggie Chickpea Potato Soup in Instant Pot
  75. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  76. Lentil Sloppy Joes
  77. Smoky BBQ Black Bean Burger
  78. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  79. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  80. Cauliflower Fried Rice – 1 Pot
  81. Easy Vegan Gluten-Free Pizza Crust
  82. 20 Lucky St Patricks Day Food Ideas
  83. Things I’m Loving Lately: March 12, 2018
  84. Leprechaun Apple Hats
  85. Baked Quinoa Black Bean Falafel
  86. Mint Chocolate Chip Pancakes
  87. Shamrock Pizza
  88. Vegan Keema Naan with Keema Lentils
  89. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  90. 30 Truffle Recipes (Vegan, Gluten Free)
  91. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  92. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  93. Salted Caramel French Toast Casserole
  94. Salted Caramel French Toast Casserole
  95. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  96. Rainbow Pancake Tacos
  97. How to Make a Leprechaun Trap
  98. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  99. Shamrock Shake
  100. Thandai Phirni – Spiced Rice Flour Pudding
  101. Matcha Pancakes
  102. Flourless Bite-Sized Breakfast Muffins
  103. Mexican Pinto Beans (Vegan, Gluten Free)
  104. 15 High Protein Vegan Meals
  105. Mango BBQ Soy Curls or Jackfruit Tacos
  106. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  107. Double Chocolate Granola Bars (Vegan)
  108. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  109. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  110. PB&J Buckwheat Granola – #VYAPantryChallenge
  111. 16 Fun Vegan Appetizers!
  112. Rocky Road Popcorn Clusters
  113. White Bean Beer Fondue
  114. Refined Sugar-Free Raspberry Hot Cocoa
  115. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  116. Update + Coconut and Berries in 2016
  117. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  118. A Vegan Dinner Party with La Belle Assiette
  119. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  120. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  121. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  122. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  123. Review: Healthy Nibbles Box
  124. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  125. Mini Vegan Pizza Potato Skins
  126. Tempeh Pizza Three Ways
  127. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  128. Black Rosé Punch
  129. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  130. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  131. Vegan 4th of July!
  132. BBQ Pulled Jackfruit
  133. Creamy Dreamy Avocado Zucchini Pasta
  134. Sake & Plum Wine Sangria

Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons. Easy 1 Pot Vegan Tomato Soup with Crispy Croutons. Use any croutons and spices of choice. Vegan Gluten-free Recipe. can be nut-free, soy-free.

Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons. Easy 1 Pot Vegan Tomato Soup with Crispy Croutons. Use other croutons and spices of choice. #Vegan #Glutenfree #Recipe. can be #nutfree. | VeganRicha.com

This soup is Gorgeous, delicious and super easy. Just blend up the ingredients, pour into the instant pot with some herbs, pressure cook for five minutes and you are done. I top the soup with crispy tofu croutons that work wonderfully.

Oregano, dill and basil add the flavor. Cashew or Coconut milk add creamyness. The soup can easily be made without tofu with other croutons (bread, roasted chickpeas), without nuts with coconut milk and oil free by sauteing in broth. Try this delicious soup with Extra black pepper for the chilly days. The soup can also be easily made in a saucepan, see recipe notes. For variation, change up the herbs, add some red lentils (1/4 cup) with the tomato mix for a hearty soup. Build it up to make your own tomato soup!

Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons. Easy 1 Pot Tomato Soup with Crispy Croutons. Use other croutons and spices of choice. #Vegan #Glutenfree #Recipe. can be #nutfree. | VeganRicha.com

Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons. Easy 1 Pot Tomato Soup with Crispy Croutons. Use other croutons and spices of choice. #Vegan #Glutenfree #Recipe. can be #nutfree. | VeganRicha.com

This soup is Super Easy,
Hearty,
Delicious.
Flexible and can be made in a saucepan and without nuts or soy.

More Instant Pot Pressure cooker Recipes to try..

If you make this soup, do let me know how it turned out! Tag me on Instagram, #veganricha.

Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons. Easy 1 Pot Tomato Soup with Crispy Croutons. Use other croutons and spices of choice. #Vegan #Glutenfree #Recipe. can be #nutfree. | VeganRicha.com

4.75 from 4 votesInstant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons. Easy 1 Pot Tomato Soup with Crispy Croutons. Use other croutons and spices of choice. #Vegan #Glutenfree #Recipe. can be #nutfree. | VeganRicha.com Print10 mins25 mins35 mins

Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons. Easy 1 Pot Vegan Tomato Soup with Crispy Croutons. Use any croutons and spices of choice. Vegan Gluten-free Recipe. can be nut-free.

Course: Main Cuisine: Gluten-free, Vegan Servings: 3 Calories: 176 kcal Author: Vegan RichaFor the Tofu Croutons:

  • 7 oz tofu pressed for 10 minutes and cubed
  • 1 tablespoon fine cornmeal , or use rice flour or breadcrumbs as sub
  • 1/2 teaspoon oregano
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika

For The Soup:

  • 1 teaspoon oil
  • 1/2 onion chopped
  • 4 cloves of garlic chopped
  • 1/4 cup carrots
  • 15 ounces diced tomatoes
  • 1/4 cup tomato paste
  • 1 cup water or broth
  • 1/2 teaspoon each oregano basil
  • 1/2 tsp fresh dill or 1/4 tsp dried
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon pepper flakes
  • 3/4 cup cashew milk or thick full fat coconut milk , 1/2 to 3/4 cup based on preference
  • Black pepper for garnish , sugar/sweetener for flavor (optional)

US CustomaryMetric

  1. Tofu Croutons: Combine all the herbs, spices in a bowl. Add tofu cubes and toss to coat. Spread on parchment lined baking sheet. Spray oil (optional). Bake at 400 degrees F for 15 to 20 mins (depends on your preference of crispy, chewyness).

  2. Soup: Blend carrots, tomato paste diced tomatoes and water into a smooth purée.
  3. Put the Instant Pot on Sauté. Add oil. When the oil is hot, add onion and garlic, cook for two minutes stirring frequently. Deglaze with some water if needed.
  4. Add the herbs, salt, onion and garlic powder, and pepper flakes and mix in. Add the blended tomato mixture and mix in.
  5. Close the Instant Pot and pressure cook for five minutes. Let the pressure release naturally or Quick release after 10 minutes.
  6. Add in the cashew milk and black pepper if using. Bring to a boil on saute. Taste and adjust salt, herbs, tang with lemon. Add some sweetener if needed.

  7. Serve with the crispy tofu croutons. Add a drizzle of cashew milk/cream and some fresh basil or dill for garnish (optional).

Use Any other Croutons of choice such as garlic bread, garlicky roasted chickpeas etc to make soy-free.

Nut-free: Use coconut milk

Oil-free: Saute onion and garlic in 2 tbsp water or broth, deglaze if needed.

Saucepan: Follow step 1 and 2. Saute onion and garlic in a saucepan over medium heat, add the blended tomato mixture and herbs and bring to a boil. Cook for 10 mins partially covered. Then add the cashew milk and bring to a boil. Adjust taste and consistency (add more broth if needed). Simmer for 5 mins and serve.

To make cashew milk: Soak 1/4 cup cashews in hot water for 15 mins, drain and blend with 3/4 cup water until smooth.

Nutrition is for 1 of 3 serves, using coconut milk

Nutrition FactsInstant Pot Tomato Soup Amount Per Serving Calories 176 Total Fat 7g Saturated Fat 4g Sodium 755mg Potassium 693mg Total Carbohydrates 20g Dietary Fiber 3g Sugars 8g Protein 7g Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a 2000 calorie diet.

Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons. Easy 1 Pot Tomato Soup with Crispy Croutons. Use other croutons and spices of choice. #Vegan #Glutenfree #Recipe. can be #nutfree. | VeganRicha.com

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