Description
This Whole30 Instant Pot Tomato Soup is a delightful combination of tomatoes, coconut cream, and fresh herbs, creating an irresistible, healthy dish that’s perfect for any occasion. It’s quick to prepare and works well as a comforting meal or side dish.
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 and add 2 tablespoons of neutral oil, heating until hot and shimmery.
- Add ½ cup chopped yellow onion, 1 cup chopped carrots, and 2 tablespoons minced garlic. Stir and sauté for 5-10 minutes until soft.
- Stir in 1 tablespoon organic tomato paste, cooking for 2-3 minutes until it caramelizes slightly.
- Pour in 1 28-ounce can of whole San Marzano tomatoes with liquid.
- Add 2 cups vegetable broth, ½ teaspoon dried thyme, 1 bay leaf, and 2 tablespoons coconut aminos. Stir well and scrape the bottom to loosen any bits.
- Secure the lid with the vent in sealing position. Set to Manual High Pressure for 15 minutes.
- Once cooking is done, perform a quick release of the pressure and carefully remove the lid.
- Remove the bay leaf and stir in 1 14-ounce can of unsweetened coconut cream, adding salt to taste.
- Blend the soup in batches in a high-speed blender until smooth, returning to the pot after each batch.
- Ladle the soup into bowls and season with freshly ground black pepper and chopped basil. Serve warm.
Notes
For an extra layer of flavor, try adding a splash of balsamic vinegar before serving.
If you prefer a chunkier soup, blend only half of it or use an immersion blender.
Store leftovers in an airtight container for up to 4 days in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg