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
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. 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