VEGAN TOMATO BASIL SOUP RECIPES

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion; cook until translucent, about 7 minutes. Add garlic and cook for 1 minute more.
• Combine tomatoes, vegetable broth, basil, salt, ground black pepper, and Italian seasoning in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
• Blend with an immersion blender until creamy.

Steps:

• Preheat oven to 375°. Cut tomatoes in half. Arrange tomatoes on a lined baking sheet, cut side up, and drizzle with olive oil. Sprinkle with salt and pepper.
• Remove as much of the papery skin from your head of garlic as possible, then cut off the tip to expose the inside of the cloves. Place in the center of a sheet of aluminum foil and drizzle generously with olive oil. Season with salt and pepper. Wrap in foil, place on the baking tray with the tomatoes, and roast together for 1 hour. Allow to cool slightly, then squeeze roasted garlic paste out of skins.
• In a stockpot over medium-high, bloom red pepper flakes in olive oil or vegan butter for 1 minute, then add diced onion and sauté for 2-3 minutes, until translucent and fragrant. Add roasted tomatoes and roasted garlic paste, along with vegetable broth, fresh basil, oregano, and bay leaves. Bring to a gentle boil. Reduce heat to low and simmer, uncovered, for 20-30 minutes.
• Stir in cashew cream or nondairy half & half. (I like to add it at the end because, depending on the brand, it will sometimes curdle when cooked for too long or at too high a heat.)
• Purée soup in small batches. I like to just pulse mine and leave it a little chunky – just blend till you reach your preferred consistency. You can do this using a blender with a heat-proof pitcher, or directly in the pot using an immersion blender. Safety tip: Be very careful if using a blender. Do not fill it up all the way. Leave the chute on the lid open, and hold a clean kitchen towel over it while pulsing. This will allow some of the steam to escape to keep the pressure from building up or your lid from flying off.
• Garnish with fresh basil and serve.