Description
This Whole30 Instant Pot Tomato Soup is a healthy, comforting dish bursting with flavor. Made with wholesome ingredients and easy to prepare, it’s perfect for a quick dinner or a warm meal any time!
Ingredients
Scale
- 2 tablespoons neutral oil (avocado oil, olive oil, refined coconut oil, etc.)
- ½ cup chopped yellow onion (approximately 1 small onion)
- 1 cup chopped carrots (approximately 2 medium carrots)
- 2 tablespoons minced fresh garlic (approximately 4 large cloves)
- 1 tablespoon organic tomato paste
- 1 28-ounce can whole San Marzano tomatoes (do not drain)
- 2 cups vegetable broth (or chicken broth if not vegan)
- ½ teaspoon dried thyme
- 1 large bay leaf
- 2 tablespoons coconut aminos
- 1 14-ounce can unsweetened, full-fat coconut cream (or unsweetened, full-fat coconut milk; at room temperature)
- sea salt to taste
- freshly ground black pepper to taste
- chopped fresh basil
Instructions
- Set the Instant Pot to Sauté mode. Heat 2 tablespoons of neutral oil until hot and shimmering.
- Add ½ cup chopped yellow onion, 1 cup chopped carrots, and 2 tablespoons minced fresh garlic. Sauté vegetables for 5 to 10 minutes until very soft.
- Stir in 1 tablespoon organic tomato paste and cook for 2 to 3 minutes until it begins to caramelize.
- Pour in 1 28-ounce can of whole San Marzano tomatoes with their liquid.
- Add 2 cups vegetable broth, ½ teaspoon dried thyme, 1 large bay leaf, and 2 tablespoons coconut aminos. Mix well, scraping the bottom to release any stuck bits.
- Seal the lid on the Instant Pot, ensuring the vent is in the Sealing position. Set to Manual High Pressure for 15 minutes.
- After cooking, carefully quick release the pressure and remove the lid.
- Turn off the Instant Pot and let the soup cool slightly. Discard the bay leaf and stir in 1 14-ounce can of unsweetened coconut cream and sea salt to taste.
- Blend the soup in batches using a high-speed blender until smooth, then return to the Instant Pot.
- Ladle the soup into bowls, seasoning with freshly ground black pepper and chopped fresh basil just before serving.
Notes
For a spicier kick, consider adding red pepper flakes during the sauté process.
Garnish with additional fresh herbs to enhance flavor and presentation.
The soup can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg