Description
This Whole30 Instant Pot Tomato Soup is not only dairy-free and vegan, but it’s also bursting with flavor. With just a few simple ingredients, prepare a wholesome meal that is comforting and satisfying, perfect for a quick dinner or healthy lunch.
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 the Instant Pot to Sauté mode and add the neutral oil, heating until hot.
- Add the chopped onion, carrots, and garlic; sauté for 5 to 10 minutes until softened.
- Stir in the tomato paste and cook for an additional 2 to 3 minutes until caramelized.
- Pour in the San Marzano tomatoes with their liquid and mix well.
- Add the vegetable broth, thyme, bay leaf, and coconut aminos, making sure to scrape the bottom of the pot.
- Secure the lid with the vent in the Sealing position and set to Manual High Pressure for 15 minutes.
- After cooking, carefully perform a Quick Release of the pressure and remove the lid.
- Let cool slightly, remove the bay leaf, and stir in the coconut cream and sea salt.
- Blend the soup in batches until smooth, then return it to the pot and adjust consistency as desired.
- Ladle into bowls, season with pepper and basil, and serve warm.
Notes
Feel free to adjust the thickness of the soup by blending to your preferred consistency.
For added flavor, consider roasting the tomatoes before blending.
Serve with crusty bread or a side salad for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg