Description
This Whole30 Instant Pot Tomato Soup is packed with flavor and made with simple, fresh ingredients like San Marzano tomatoes and coconut cream. It’s the perfect healthy comfort food 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 coconut cream
- sea salt to taste
- freshly ground black pepper to taste
- chopped fresh basil
Instructions
- Set Instant Pot to Sauté mode. Heat 2 tablespoons of neutral oil until hot.
- Add ½ cup chopped yellow onion, 1 cup chopped carrots, and 2 tablespoons minced garlic. Sauté until vegetables are soft, about 5 to 10 minutes.
- Stir in 1 tablespoon of tomato paste and cook for 2 to 3 minutes until it caramelizes slightly.
- Pour in 1 28-ounce can whole San Marzano tomatoes with liquid.
- Add 2 cups of vegetable broth, ½ teaspoon dried thyme, 1 bay leaf, and 2 tablespoons of coconut aminos. Stir well to combine.
- Secure the lid, set to Manual High Pressure, and cook for 15 minutes.
- After cooking, carefully Quick Release the pressure and remove the lid.
- Let the soup cool slightly. Discard the bay leaf, and stir in 1 can of coconut cream and sea salt to taste.
- Blend the soup in batches until smooth, then return to the Instant Pot.
- Serve warm, garnished with freshly ground black pepper and chopped basil.
Notes
Feel free to adjust the seasoning to your taste.
Serve with fresh bread for a complete meal.
This soup can be stored in the refrigerator for 3-4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 380mg
- Fat: 27g
- Saturated Fat: 23g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg