Description
This Whole30 Instant Pot Tomato Soup is a comforting, flavorful dish made with fresh ingredients. With tomatoes, sweet carrots, and creamy coconut, it’s perfect for a quick dinner or a cozy meal at home.
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 heat the oil until hot.
- Add the chopped onion, carrots, and garlic. Sauté for 5 to 10 minutes until softened.
- Mix in the tomato paste and sauté for another 2 to 3 minutes until it caramelizes.
- Pour in the San Marzano tomatoes with their liquid.
- Add the vegetable broth, thyme, bay leaf, and coconut aminos. Stir well, scraping the bottom.
- Secure the lid, set to Manual High Pressure, and cook for 15 minutes.
- Perform a Quick Release after cooking is done and remove the lid.
- Let the soup cool slightly, then remove the bay leaf. Stir in the coconut cream and salt.
- Blend the soup until smooth in batches, then return it to the pot.
- Serve warm, topped with black pepper and fresh basil.
Notes
For an extra creamy texture, blend the soup longer until it reaches the desired consistency.
Use fresh basil for a bright flavor enhancement just before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg