This soup delivers all the comfort of a classic tomato bisque with none of the fuss, thanks to the Instant Pot doing the heavy lifting. Onion and garlic get sautéed until fragrant, then whole peeled tomatoes, tomato paste, and a blend of dried basil, oregano, and red pepper flakes simmer together under pressure for deep, rich flavor in a fraction of the usual time. Once blended completely smooth, the soup gets finished with full-fat coconut milk, which gives it that luxurious, velvety texture you want from a good bisque. A touch of sugar balances the acidity of the tomatoes, while torn fresh basil on top adds a bright, herbal finish. It's a one-pot meal that comes together fast and reheats beautifully, making it a great option for a plant-based weeknight dinner. Serve it with crusty bread or a simple salad and it's a solid addition to any vegan recipe rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Set the Instant Pot to Sauté mode. Add the olive oil and heat until shimmering, about 1 minute. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
Add the garlic, tomato paste, dried basil, dried oregano, and red pepper flakes. Stir and cook until the garlic is fragrant and the tomato paste has darkened slightly, about 1 minute. Watch closely so the garlic does not burn.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
