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
Scale
- 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