Whole30 Instant Pot Tomato Soup (Dairy-Free & Vegan)
Whole30 Instant Pot Tomato Soup (Dairy-Free & Vegan) is the perfect bowl of comfort for those chilly evenings. The vibrant red hues of ripe tomatoes blend with fragrant herbs to create a creamy, delectable soup that warms you from the inside out. Each spoonful is both rich and nourishing, thanks to the full-fat coconut cream that provides a luscious texture without any dairy. It’s a satisfying dish that doesn’t compromise on flavor, making it a go-to recipe even if you’re not following a Whole30 plan.
Table of Contents
I remember the first time I savored a creamy tomato soup like this; it was a chilly autumn afternoon, and I wanted something cozy yet healthy. I was amazed at how quickly I could whip it up using my Instant Pot, which now has a permanent place in my kitchen. Not only is this Whole30 Instant Pot Tomato Soup effortless to prepare, but it’s also a crowd-pleaser that pairs perfectly with crusty bread or a fresh salad. If you’re looking for a wholesome soup that’s simple, delicious, and vegan, you absolutely have to give this a try!
Why You’ll Love This Recipe
- Simple & Quick: This soup comes together in under 30 minutes, thanks to the Instant Pot!
- Irresistible Flavor: The combination of fresh vegetables and coconut cream creates a beautifully balanced taste.
- Eye-Catching Appeal: Its rich color and creamy texture make for an impressive presentation.
- Flexible Serving: Enjoy it as a cozy dinner, a lunch treat, or a party starter.
- Diet-Friendly Options: Perfect for vegan, dairy-free, and Whole30 diets without sacrificing taste.
Ingredients You’ll Need
- 2 tablespoons neutral oil: Avocado oil or olive oil works great for sautéing the vegetables and adds healthy fats.
- ½ cup chopped yellow onion: About one small onion; it brings sweetness and depth to the flavor.
- 1 cup chopped carrots: Approximately two medium carrots; they add natural sweetness and nutrition.
- 2 tablespoons minced fresh garlic: About four large cloves; for that aromatic kick.
- 1 tablespoon organic tomato paste: This intensifies the tomato flavor of the soup.
- 1 28-ounce can whole San Marzano tomatoes: Don’t drain; their rich flavor elevates the dish.
- 2 cups vegetable broth: Enhances the soup’s base flavor; use chicken broth if you’re not vegan.
- ½ teaspoon dried thyme: Adds a lovely herbaceous note that complements the tomatoes beautifully.
- 1 large bay leaf: Imparts deep flavor during cooking; just remember to discard it later.
- 2 tablespoons coconut aminos: A soy sauce alternative that lends a hint of umami without the gluten.
- 1 14-ounce can unsweetened, full-fat coconut cream: This is the secret to the creamy texture without dairy.
- Sea salt and freshly ground black pepper: To taste; crucial for enhancing all the other flavors.
- Chopped fresh basil: Adds a fragrant and fresh touch when serving.
How to Make Whole30 Instant Pot Tomato Soup (Dairy-Free & Vegan)
- Sauté the Vegetables: Set your Instant Pot to Sauté mode. Add 2 tablespoons neutral oil and let it heat up until shimmering. Toss in ½ cup chopped yellow onion, 1 cup chopped carrots, and 2 tablespoons minced fresh garlic. Stir occasionally, sautéing for about 5 to 10 minutes until the onions and carrots are soft and fragrant.
- Caramelize the Tomato Paste: Once the vegetables are soft, stir in 1 tablespoon organic tomato paste. Continue to cook for 2 to 3 minutes until the tomato paste takes on a slight brown color and releases its wonderful aroma.
- Combine the Ingredients: Pour in the 1 28-ounce can of whole San Marzano tomatoes with their juices. Follow this with 2 cups vegetable broth, ½ teaspoon dried thyme, 1 large bay leaf, and 2 tablespoons coconut aminos. Mix everything well, making sure to scrape the bottom of the pot and lift any stuck bits.
- Pressure Cook: Secure the lid of the Instant Pot with the vent in the Sealing position. Set it to Manual High Pressure for a cooking time of 15 minutes. The pot will take a few moments to pressurize before the timer starts.
- Release the Pressure: When the cooking time ends, perform a careful Quick Release to let out the steam. Stay cautious as the steam will be hot! Once the pressure is released, remove the lid.
- Add Coconut Cream: Turn off the Instant Pot and let the soup cool a bit. Discard the bay leaf. Stir in 1 can (14 ounces) of unsweetened, full-fat coconut cream and season with sea salt to taste.
- Blend Until Smooth: Ladle the soup into a high-speed blender in batches, blending until it’s completely smooth. Return the blended soup to the Instant Pot after each batch until you’ve processed all the soup.
- Serve with Toppings: Once you achieve your desired consistency, ladle the soup into bowls. Top each serving with plenty of freshly ground black pepper and a sprinkle of chopped fresh basil. Serve warm.
Storing & Reheating
Allow the Whole30 Instant Pot Tomato Soup to cool to room temperature before storing. It can be kept in an airtight container in the fridge for up to 4 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. When you’re ready to enjoy it, reheat gently on the stovetop over medium heat or in the microwave until warmed through. Note that the texture may thicken as it sits, so adding a splash of vegetable broth while reheating can bring it back to its creamy glory.
Chef’s Helpful Tips
- Be careful not to burn the garlic; it can turn bitter. Keep an eye on it while sautéing.
- If you want a chunkier soup, only blend half and stir it back into the rest for texture.
- Fresh herbs like thyme or oregano can be swapped for dried thyme for a more robust flavor.
- For added depth, consider incorporating other spices such as cumin or smoked paprika.
- Make it ahead of time; the flavors develop and enhance overnight!
Whole30 Instant Pot Tomato Soup (Dairy-Free & Vegan) is not just a dish; it’s a nourishing experience that you can share with family or savor alone in peace. Each bowl is a testament to how simple ingredients can unite to create something magical. The creamy texture and rich flavor are sure to impress anyone at the table, and I invite you to try your hand at making this delightful soup. There’s no doubt it will become a staple in your kitchen!
Recipe FAQs
Can I use fresh tomatoes instead of canned?
Yes! Fresh tomatoes can be used. For this recipe, about 2 to 2.5 pounds of ripe tomatoes would work well. Be sure to blanch, peel, and chop them before adding to the pot.
How do I make this soup spicier?
If you enjoy some heat, consider adding crushed red pepper flakes or a diced jalapeño along with minced garlic. This will give the soup a nice kick without overpowering the tomato flavor.
What can I serve with the soup?
This creamy tomato soup pairs beautifully with a variety of sides. Try it with a slice of whole-grain bread, a crunchy salad, or your favorite grilled vegan cheese sandwich for a complete meal.
How can I adjust the thickness of the soup?
For a thicker soup, simply blend more of it until you reach your desired consistency. If it’s too thick for your liking, thin it out with a bit more broth until it’s perfect for you!
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📖 Recipe Card
Whole30 Instant Pot Tomato Soup (Dairy-Free & Vegan)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soups
- Method: Instant Pot
- Cuisine: Vegan
Description
Enjoy the rich and savory flavor of this Whole30 Instant Pot Tomato Soup. It combines fresh ingredients with a creamy texture, making it an ideal meal for a quick dinner or cozy nights in. This dairy-free and vegan-friendly soup is simple to prepare and guaranteed to warm your heart.
Ingredients
- 2 tablespoons neutral oil
- ½ cup chopped yellow onion
- 1 cup chopped carrots
- 2 tablespoons minced fresh garlic
- 1 tablespoon organic tomato paste
- 1 28-ounce can whole San Marzano tomatoes
- 2 cups vegetable broth
- ½ teaspoon dried thyme
- 1 large bay leaf
- 2 tablespoons coconut aminos
- 1 14-ounce can unsweetened, full-fat coconut cream
- sea salt to taste
- freshly ground black pepper to taste
- chopped fresh basil
Instructions
- Set Instant Pot to Sauté mode. Heat oil until hot and shimmery.
- Add onion, carrots, and garlic. Sauté vegetables for 5-10 minutes until soft.
- Stir in tomato paste and cook for 2-3 minutes until it caramelizes slightly.
- Pour in San Marzano tomatoes with liquid.
- Add vegetable broth, thyme, bay leaf, and coconut aminos. Stir well and scrape the bottom of the pot.
- Secure lid and set to Manual High Pressure for 15 minutes. Then, quick release pressure carefully.
- Remove lid, let cool slightly, and discard the bay leaf. Stir in coconut cream and sea salt to taste.
- Blend the soup until smooth and return it to the Instant Pot.
- Ladle soup into bowls, seasoning with black pepper and fresh basil. Serve warm.
Notes
Feel free to adjust seasoning to your taste based on preference for salt and pepper.
This soup stores well; make it ahead and reheat for an easy meal.
Serve with your favorite crusty bread for dipping!
Nutrition
- Serving Size: 1 bowl
- Calories: 245
- Sugar: 6g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
