Whole30 Instant Pot Tomato Soup (Dairy-Free & Vegan)
Whole30 Instant Pot Tomato Soup (Dairy-Free & Vegan) is the perfect dish to warm your soul on a chilly evening. This cozy soup marries the sweetness of carrots with the rich, robust flavor of San Marzano tomatoes, resulting in a creamy concoction that not only satisfies but also adheres to Whole30 guidelines. With just a handful of wholesome ingredients, this soup can easily become a weeknight favorite in your household.
Table of Contents
I remember the first time I whipped up this delightful dish. It was one of those dreary days where everything felt grey outside, and the comfort of a steaming bowl of soup sounded like the best remedy. As the ingredients simmered in my Instant Pot, the aroma filled my kitchen, drawing my family in, eager to see what was cooking. The magic of this Whole30 Instant Pot Tomato Soup is that it’s not just a meal; it’s an experience, a celebration of fresh flavors without any fuss. Once you give it a try, you’ll understand why this recipe is one for the books. Let’s get started!
Why You’ll Love This Recipe
- Simple & Quick: It takes just about 15 minutes of cooking time in the Instant Pot, making it a perfect weeknight meal.
- Irresistible Flavor: The combination of caramelized vegetables and creamy coconut milk creates a velvety texture and depth of flavor you’ll crave.
- Eye-Catching Appeal: The vibrant red of the soup garnished with fresh basil makes for a stunning presentation.
- Flexible Serving: Whether it’s a rainy day comfort, a starter at dinner parties, or a light lunch, this soup fits any occasion.
- Diet-Friendly Options: Completely dairy-free and vegan, it fits a variety of dietary needs without compromising taste.
Ingredients You’ll Need
- 2 tablespoons neutral oil: This can be avocado oil, olive oil, or refined coconut oil. It’s used to sauté the veggies and adds a rich base flavor.
- ½ cup chopped yellow onion: Approximately one small onion, this ingredient provides a key aromatic flavor.
- 1 cup chopped carrots: About two medium carrots, they add sweetness and nutrition.
- 2 tablespoons minced fresh garlic: Using four large cloves boosts the depth of flavor incredibly.
- 1 tablespoon organic tomato paste: This intensifies the tomato flavor and adds a slight caramelization for richness.
- 1 28-ounce can whole San Marzano tomatoes: Don’t drain them! These tomatoes are known for their sweetness and low acidity.
- 2 cups vegetable broth: Use your favorite vegetable or chicken broth if you’re not vegan; it enhances the overall flavor of the soup.
- ½ teaspoon dried thyme: This herb adds an earthy note that balances the sweetness of the carrots and tomatoes.
- 1 large bay leaf: A staple in soups, it adds a subtle depth of flavor.
- 2 tablespoons coconut aminos: A delicious substitute for soy sauce, it lends umami and sweetness.
- 1 14-ounce can unsweetened, full-fat coconut cream: Room temperature is ideal; this creates that creamy texture without dairy.
- Sea salt: This elevates all the flavors in your soup.
- Freshly ground black pepper: For seasoning, it adds a subtle heat and enhances the taste.
- Chopped fresh basil: A bright, aromatic finish that makes each bowl pop!
How to Make Whole30 Instant Pot Tomato Soup (Dairy-Free & Vegan)
- Sauté the Aromatics: Set your Instant Pot to Sauté mode and add 2 tablespoons of neutral oil. Heat until shimmering, then toss in ½ cup of chopped yellow onion, 1 cup of chopped carrots, and 2 tablespoons of minced fresh garlic. Stir often, cooking for about 5 to 10 minutes until the veggies soften significantly.
- Caramelize the Tomato Paste: Stir in 1 tablespoon of organic tomato paste and let it cook for 2 to 3 minutes until it begins to caramelize, which will deepen the flavors.
- Combine the Ingredients: Pour in 1 can (28 ounces) of whole San Marzano tomatoes (with liquid), then add 2 cups of vegetable broth, ½ teaspoon of dried thyme, 1 large bay leaf, and 2 tablespoons of coconut aminos. Stir everything together, scraping up any bits stuck to the bottom of the pot.
- Pressure Cook: Secure the lid on the Instant Pot, ensuring the vent is in the sealing position. Set the pot to Manual High Pressure and cook for 15 minutes. Once the cooking time is up, carefully use Quick Release to release the pressure.
- Finish the Soup: After the pressure has been released, remove the lid and discard the bay leaf. Add 1 can (14 ounces) of unsweetened, full-fat coconut cream and a pinch of sea salt to taste. Give it a good stir to incorporate.
- Blend Until Smooth: In batches, ladle the soup into a high-speed blender and blend until completely smooth, then return the soup back to the Instant Pot. Repeat this until all soup is blended to your desired consistency.
- Serve: Ladle the soup into bowls and garnish with freshly ground black pepper and chopped fresh basil. Serve warm and enjoy the comforting goodness!
Storing & Reheating
Store any leftovers of this delicious Whole30 Instant Pot Tomato Soup in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the soup in freezer-safe bags or containers for up to 3 months. To reheat, simply thaw and warm it gently on the stove over low heat until heated through. Note that the texture may shift slightly, but adding a bit of vegetable broth or coconut cream while reheating can help refresh the soup’s original consistency.
Chef’s Helpful Tips
- Avoid Soggy Soup: Make sure to sauté the vegetables well; this step builds flavor and prevents mushiness.
- Room Temperature Cream: Using room temperature coconut cream helps it blend smoother without chunks.
- Timing Matters: Letting the soup cool slightly before blending prevents splattering and allows you to better control the texture.
- Flavor Boosters: Add a splash of lemon juice or balsamic vinegar before serving for an extra zing of flavor.
- Make Ahead: This soup actually tastes better the next day, as the flavors meld beautifully overnight!
Every spoonful of this Whole30 Instant Pot Tomato Soup (Dairy-Free & Vegan) is a celebration of wholesome ingredients and comforting flavors. It’s not just a recipe; it’s an opportunity to discover a dish that is both nourishing and rich in taste. Feel free to experiment with spices or add different herbs to personalize it.
Whether you’re sharing it around the dinner table with loved ones or cozying up with a bowl while binge-watching your favorite series, this soup is sure to become a staple in your kitchen. Enjoy every warm, delicious bite!
Recipe FAQs
Can I substitute the coconut cream with something else?
Absolutely! If you’re not strict about being dairy-free, you can use heavy cream to create a similar creamy texture. However, for a dairy-free option, full-fat almond milk is a suitable substitute, though the flavor may change slightly.
How can I make this soup chunkier?
If you prefer a chunkier soup, reserve some of the sautéed vegetables before blending. You can either add them back in after blending or mix in some whole tomatoes for texture.
What should I serve with this soup?
This soup pairs wonderfully with a warm, crusty loaf of gluten-free bread or a light salad. For added protein, consider adding grilled chicken or beans to the mix.
Can I make this soup in advance?
Yes, this soup can easily be made ahead of time. Just store it in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat gently when you’re ready to serve.
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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: Soup
- Method: Instant Pot
- Cuisine: Vegan, Comfort Food
Description
This Whole30 Instant Pot Tomato Soup is a flavorful dish that combines wholesome tomatoes and coconut cream for a creamy, comforting soup. With simple prep and rich taste, it’s perfect for a quick dinner or satisfying meal.
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. Add oil and heat until hot.
- Add onion, carrots, and garlic; sauté for 5 to 10 minutes until soft.
- Stir in tomato paste and caramelize for 2 to 3 minutes.
- Pour in the canned tomatoes along with the liquid.
- Add vegetable broth, thyme, bay leaf, and coconut aminos; stir to combine.
- Secure the lid and set to Manual High Pressure for 15 minutes.
- After cooking, carefully Quick Release the pressure and remove the lid.
- Let the soup cool slightly, remove bay leaf, and stir in coconut cream and salt.
- Blend the soup in batches until smooth, then return it to the pot.
- Serve in bowls, adding black pepper and basil to each. Enjoy!
Notes
For a smoother texture, blend the soup in a high-speed blender in batches.
This soup can be stored in the refrigerator for up to 5 days in an airtight container.
Feel free to add other spices like chili flakes for an extra kick.
Nutrition
- Serving Size: 1 cup
- Calories: 235
- Sugar: 5g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
