Instant Pot Tomato Soup | Dairy-Free and Gluten-Free Tomato Soup

Simple and delicious recipes are always a win! Here is one such comforting tomato soup recipe with carrots, moringa pods, and lentils sneaked in made in Instant Pot.  It’s a perfect soup recipe for toddlers and kids. Check out the dairy-free and gluten-free tomato soup recipe with a detailed video.

This winter, I shared quite a few rasam recipes like instant rasam, ginger rasam and updated my jeera milagu rasam with new video and pictures. But I missed sharing some soup recipes. The weather is still wet here in California and thought why not share our favorite soup recipe which is the tomato soup.

Sneaking In Other Veggies:

Guess what folks, you can relish this soup made with fresh tomatoes any time of the year. It is a very basic soup recipe with tomatoes, but I included carrots and drumstick as well. The addition of veggies enhances the flavor and also provides essential nutrients. This soup is perfect for toddlers and kids. It is a great way to introduce new vegetables to your little ones.

Instead of carrots and drumsticks, you can add other veggies like butternut squash, pumpkin, sweet potatoes and make your version. The red lentils help to thicken the soup a bit, but you can entirely skip that or use other lentils of your choice. See this recipe is super adaptable.

So what’s so special about this tomato soup?

• It’s dairy-free and gluten-free.
• Low carb.
• Not-so spicy making it perfect for toddlers and kids.
• Easy to make and very adaptable. 

Ways to Puree the Soup:

Before getting into the recipe, I want to share about pureeing the soup. As we are using moringa pods, we need to take out the flesh and discard the outer green part. Allow the veggies to cool and drain the water but make sure to reserve it. Remove the tomato skin and take out the flesh from the moringa pods as shown in the video. Then you can puree it in two ways,

1. If you have a hand blender, you can puree all the vegetables inside the inner pot itself. Add the reserved water as required while pureeing.
2. You can puree the soup by transferring the ingredients into a mixer jar or blender. Use the reserved water as needed while pureeing. While pureeing the soup in the blender, do not add the entire reserved water at once. It can splash so add as needed.

Now without any further ado, here is the simple recipe and the video. Please share and subscribe to my channel. Don’t forget to share your feedback.

Ingredients:

• 3 Roma Tomatoes halved
• 1 carrot, chopped into small chunks
• 5 moringa pod pieces/drumsticks
• 1 tbsp red lentils
• 1.5 cups water
• ½ tsp Italian seasoning (A mix of dried basil, thyme, oregano)
• 1 tsp raw sugar (optional)
• ½ tsp salt
• ½ tsp freshly ground black pepper

How to make tomato soup in Instant Pot

• Add the Roma tomatoes, chopped carrots, moringa pods, red lentils and 1.5 cups of water to the inner pot of the Instant Pot.
• Close the Instant Pot and make sure the vent is in the sealing position.
• Now select the manual mode and set the time to 15 minutes at high pressure. Pressure cook for 15 minutes and release the pressure naturally.
• After the pressure is all released, carefully open the lid and allow it to cool for 10 to 15 minutes.
• Drain the water from the inner pot and reserve it.
• Now remove the tomato skin from the cooked tomatoes and discard. Add the tomatoes to the blender.
• Also, open the moringa pods and remove the flesh and add it to the blender. Discard the outer covering.
• Add the cooked carrots and lentils into the blender and puree it by adding the reserved water. Check the above for ways to puree the soup.
• Now set the Instant Pot in saute mode. Add the puree and reserved water (if any) back into the pot
• Add the salt, sugar, pepper and Italian seasoning and mix. Simmer for 5 minutes and turn off the Instant Pot.
• Adjust salt and pepper before serving.
• Add a dollop of regular or vegan butter and serve hot.

Recipe Notes

• As always adjust the salt and spices according to your preference.
• You can make this in the pressure cooker also.
• You can add veggies of your choice instead of carrots and drumsticks along with tomatoes.
• I did not strain the soup, but you can strain it using a mesh strainer.

Other tomato recipes

If you like tomatoes like me do check out some of my other tomato recipes,

• No onion tomato chutney
• Instant Pot tomato onion relish
• Tomato thokku
• Tomato biryani with millets

PS:  If you try this tomato soup recipe, please don’t forget to comment and rate this recipe. Also, please check out my videos and do subscribe to my YouTube channel. 

📖 Recipe

Pin Recipe Print Recipe

5 from 2 votes

Instant Pot Tomato Soup

Comforting vegan and gluten-free tomato soup recipe with tomatoes, carrots, drumsticks and red lentils made in Instant Pot. A perfect kids-friendly soup.

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Course: Appetizer

Cuisine: American

Servings: 2

Calories: 63kcal

Author: Srividhya G

Ingredients

• ▢ 3 Roma Tomatoes halved
• ▢ 1 carrot chopped into small chunks
• ▢ 5 moringa pod pieces/drumsticks
• ▢ 1 tbsp red lentils
• ▢ 1.5 cups water
• ▢ 1 tsp sugar
• ▢ ½ tsp salt
• ▢ ½ tsp Italian seasoning A mix of dried basil, thyme, oregano
• ▢ ½ tsp black pepper freshly ground

Instructions

• Add the Roma tomatoes, chopped carrots, moringa pods, red lentils and 1.5 cups of water to the inner pot of the Instant Pot.
• Close the Instant Pot and make sure the vent is in the sealing position.
• Now select the manual mode and set the time to 15 minutes at high pressure. Pressure cook for 15 minutes and release the pressure naturally.
• After the pressure is all released, carefully open the lid and allow it to cool for 10 to 15 minutes.
• Drain the water from the inner pot and reserve it.
• Now remove the tomato skin from the cooked tomatoes and discard.
• Add the tomatoes to the blender.
• Also, open the moringa pods and remove the flesh and add it to the blender. Discard the outer covering.
• Add the cooked carrots and lentils into the blender and puree it by adding the reserved water. Check the above for ways to puree the soup.
• Now set the Instant Pot in saute mode. Add the puree and reserved water (if any) back into the pot.
• Add the salt, sugar, pepper and Italian seasoning and mix. Simmer for 5 minutes and turn off the Instant Pot.
• Adjust salt and pepper before serving.
• Add a dollop of regular or vegan butter and serve hot.

Video

Notes

• As always adjust the salt and spices according to your preference.
• You can make this in the pressure cooker also.
• You can add veggies of your choice instead of carrots and drumsticks along with tomatoes.

Nutrition

Calories: 63kcal | Carbohydrates: 13g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 617mg | Potassium: 375mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5870IU | Vitamin C: 20mg | Calcium: 43mg | Iron: 1mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

For Video RecipesCheck out My YouTube Channel

Update Notes: This recipe was originally posted in 2014 but now updated with Instant Pot version and with new photos and video.