Description

This Whole30 Instant Pot Tomato Soup is a delightful blend of fresh tomatoes, creamy coconut, and aromatic herbs, perfect for a quick, healthy meal. Enjoy its rich flavor in just minutes!

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

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Instructions

Set Instant Pot to Sauté mode. Heat 2 tablespoons of neutral oil until hot and shimmery.
Add ½ cup chopped yellow onion, 1 cup chopped carrots, and 2 tablespoons minced garlic. Sauté for 5 to 10 minutes until the vegetables are soft.
Stir in 1 tablespoon of organic tomato paste and sauté for another 2 to 3 minutes until it caramelizes slightly.
Pour in 1 28-ounce can of whole San Marzano tomatoes with the liquid.
Add 2 cups of vegetable broth, ½ teaspoon dried thyme, 1 bay leaf, and 2 tablespoons of coconut aminos. Stir well.
Secure the lid with the vent in the Sealing position. Set to Manual High Pressure for 15 minutes.
Once cooking is complete, perform a Quick Release carefully. Remove the lid.
After cooling slightly, discard the bay leaf. Stir in 1 14-ounce can of coconut cream and sea salt to taste.
Purée the soup in a blender until smooth, then return to the Instant Pot.
Ladle into serving bowls and season with freshly ground black pepper and chopped basil. Serve warm.

Notes

For a spicier kick, add red pepper flakes during sautéing.
If you prefer a chunkier texture, purée only part of the soup and mix it back in.
This soup can be stored in an airtight container in the fridge for up to 5 days.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 5g
Sodium: 500mg
Fat: 25g
Saturated Fat: 20g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg