top of page

(Instant Pot) Creamy Tomato Fennel Soup

Carla Cohen ~




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.

bottom of page