Description
This Whole30 Instant Pot Tomato Soup boasts irresistible flavor and is made with simple ingredients like tomatoes, vegetables, and coconut cream! Ideal for a quick dinner or comforting meal.
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 and heat the oil until shimmery.
- Add diced onion, carrots, and garlic, stirring occasionally for 5 to 10 minutes until soft.
- Incorporate the tomato paste and sauté for 2 to 3 minutes until caramelized.
- Pour in the whole San Marzano tomatoes with their liquid.
- Mix in the vegetable broth, thyme, bay leaf, and coconut aminos, scraping the bottom of the pot.
- Seal the lid with the vent in Sealing position. Set to Manual High Pressure for 15 minutes.
- After cooking, Quick Release the pressure carefully and remove the lid.
- Turn off the Instant Pot, remove the bay leaf, and stir in coconut cream and salt.
- Blend the soup in batches until smooth and return to the Instant Pot.
- Serve in bowls, seasoning each with pepper and fresh basil.
Notes
Coconut milk or cream adds creaminess and a subtle flavor.
Adjust seasoning with salt and pepper to taste.
Let the soup cool slightly before blending for safety.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg