Name: Whole30 Instant Pot Tomato Soup (Dairy-Free & Vegan)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
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

Jump to Recipe · Leave a Review

Whole30 Instant Pot Tomato Soup is a nourishing bowl of goodness that warms the soul. Imagine creamy, rich tomato soup spiced perfectly, without any dairy or animal products. Using a blend of fresh vegetables and the naturally sweet flavor of San Marzano tomatoes, this soup is an easy pleasure on a busy day. It’s not just a meal; it’s a comforting hug in a bowl, ideal for any time of year.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Whole30 Instant Pot Tomato Soup (Dairy-Free & Vegan)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Whole30 Instant Pot Tomato Soup (Dairy-Free & Vegan)

Whole30 Instant Pot Tomato Soup (Dairy-Free & Vegan)

When I first stumbled upon this recipe, I knew it would become a staple in my kitchen. The ease of the Instant Pot means less time waiting and more time enjoying. Plus, the ingredients are simple and wholesome, making it a family-friendly, budget-conscious option. Whether you’re following a whole-food diet or just craving a cozy soup, this Whole30 Instant Pot Tomato Soup checks all the boxes. Trust me, you’ll want to give it a try!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 30 minutes, making it a great weeknight dinner option.
Irresistible Flavor: A delightful combination of sweet tomatoes, aromatic herbs, and creamy coconut.
Eye-Catching Appeal: The vibrant red color is as inviting as the comforting smell.
Flexible Serving: Perfect for lunch, dinner, or a snack and pairs beautifully with crusty bread.
Diet-Friendly Options: Completely vegan and dairy-free, yet satisfying for everyone!

Ingredients You’ll Need

2 tablespoons neutral oil: This could be avocado oil, olive oil, or refined coconut oil. It helps sauté the veggies and brings everything together.
½ cup chopped yellow onion: About 1 small onion, this adds sweetness and depth to the soup.
1 cup chopped carrots: Approximately 2 medium carrots. They contribute natural sweetness and color.
2 tablespoons minced fresh garlic: About 4 large cloves, which provide amazing flavor.
1 tablespoon organic tomato paste: This intensifies the tomato flavor, giving your soup a rich base.
1 28-ounce can whole San Marzano tomatoes: The star of the soup! Don’t drain them; the juice adds vibrant flavor.
2 cups vegetable broth: You can use chicken broth if you’re not vegan. This forms the soup base.
½ teaspoon dried thyme: A fragrant herb that adds an earthy note.
1 large bay leaf: A lovely aromatic that enhances the overall taste.
2 tablespoons coconut aminos: This soy sauce alternative adds a slight umami flavor, perfect for depth.
1 14-ounce can unsweetened, full-fat coconut cream: Adds richness and creaminess without dairy. Full-fat coconut milk works too.
Sea salt to taste: To enhance all the other flavors in the soup.
Freshly ground black pepper to taste: Adds a peppery kick and rounds out the flavor.
Chopped fresh basil: This brightens up the soup, both in color and flavor.

How to Make Whole30 Instant Pot Tomato Soup (Dairy-Free & Vegan)

Heat the Oil: Set the Instant Pot to Sauté mode. Add 2 tablespoons of neutral oil and let it heat until hot and shimmery.
Sauté the Vegetables: Add ½ cup chopped yellow onion, 1 cup chopped carrots, and 2 tablespoons minced fresh garlic. Stir well, sautéing the vegetables for 5 to 10 minutes until they’re very soft and fragrant.
Caramelize the Tomato Paste: Once the veggies are soft, add 1 tablespoon of organic tomato paste. Cook for 2 to 3 minutes until it starts to caramelize and turn lightly brown. This step is crucial as it enhances the rich flavor profile of your soup.
Add the Tomatoes: Pour in the 28-ounce can of whole San Marzano tomatoes, including their juice. Give everything a good stir to blend the flavors.
Incorporate the Broth and Spices: Add 2 cups of vegetable broth, ½ teaspoon dried thyme, 1 large bay leaf, and 2 tablespoons of coconut aminos. Make sure to scrape the bottom of the Instant Pot to loosen any bits that may have stuck.
Pressure Cook: Secure the lid on the Instant Pot, ensuring the vent is in the Sealing position. Set it to Manual High Pressure for 15 minutes. Once it pressurizes, the cook time will start.
Quick Release the Pressure: When the timer goes off, carefully perform a Quick Release. Be cautious; the steam will be hot. Remove the lid after the pressure is released.
Finish the Soup: Turn off the Instant Pot and allow the soup to cool slightly before removing the bay leaf. Stir in the can of unsweetened, full-fat coconut cream along with a sprinkling of sea salt to taste.
Blend the Soup: Transfer the soup to a high-speed blender in batches, if necessary. Blend until it’s completely smooth. Return the blended soup to the Instant Pot.
Serve: When the soup is at your desired consistency, ladle it into serving bowls. Top each bowl with freshly ground black pepper and chopped fresh basil to taste. Serve warm and enjoy!

Storing & Reheating

To store your Whole30 Instant Pot Tomato Soup, allow it to cool completely before transferring it to an airtight container. It can be kept at room temperature for about 2 hours, then pop it in the fridge for up to 5 days. You can also freeze the soup for up to 3 months. When you’re ready to enjoy it, reheat on the stovetop over medium heat, stirring occasionally until warmed through. If the texture changes slightly upon reheating, adding a splash of vegetable broth can help restore its creaminess.

Chef’s Helpful Tips

Be sure to sauté the vegetables sufficiently to deepen their flavor; the sweetness of the onions and carrots makes a huge difference.
For an even creamier texture, use full-fat coconut cream instead of milk; it blends beautifully and adds indulgent richness.
If you prefer a chunky texture, blend just half the soup and leave the rest as is!
Taste and adjust your seasoning after blending; sometimes the flavors develop further once combined.
This recipe can also be made a day in advance. The flavors get better over time!

The vibrant, tangy freshness of tomato soup is perfect for cold rainy days or cozy nights in. This Whole30 Instant Pot Tomato Soup is nourishing, comforting, and simple enough for even the busiest of schedules. Plus, it ticks all the boxes for a wholesome, hearty meal. Try experimenting with different herbs or spices to make this soup your own. You’ll be thrilled with every comforting spoonful!

Recipe FAQs

Can I use fresh tomatoes instead of canned in this recipe?

Absolutely! If using fresh tomatoes, aim for about 2 pounds, and you may want to roast them first for deeper flavor. Remove their skins by blanching them briefly in boiling water, then chop and proceed with the recipe.

What if I don’t have an Instant Pot?

No worries if you don’t have an Instant Pot! This soup can be made on the stovetop. Simply sauté the vegetables in a pot, add all remaining ingredients, bring to a boil, then reduce the heat and simmer for about 30 minutes until veggies are tender.

Is the coconut cream necessary for this recipe?

The coconut cream adds a rich texture and depth to the soup. If you want to avoid it, you can use a splash of almond milk or another dairy-free cream alternative, but the soup will not be as creamy.

Can I make this soup in advance?

Yes, this tomato soup stores wonderfully! You can make it ahead of time and keep it in the fridge for up to five days or freeze it for longer storage. Just remember to let it cool completely and store it in an airtight container.