Creamy Instant Pot Tomato Soup
This creamy Instant Pot tomato soup is nourishing, quick and easy to make, and absolutely delicious. You can make it on the stovetop as well, and I've provided instructions for that. The soup is gluten free, dairy free, paleo, Whole30, and keto.
Servings 6
Calories 203kcal
Equipment
Ingredients
- 2 tablespoons avocado oil or grass-fed butter
- 1 medium onions thinly sliced
- 1/2 tablespoon kosher salt
- 5 garlic cloves minced
- 5 cups peeled tomatoes see notes
- 2/3 cup chicken broth or vegetable broth
- 1 1/4 cups canned coconut milk or cream see notes
- 1 tablespoon coconut sugar see notes for Whole30
- 1/4 teaspoon red chili pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon dried dill
- kosher salt to taste
- black pepper to taste
Instructions
Instant Pot
- Turn the Instant Pot on and hit the "Sauté" function. Let it heat up for about 2 minutes, and add 2 tablespoons of butter or oil to heat through for another minute. Add onions and kosher salt and sauté for a few minutes until they become soft. Add the garlic and sauté for another 2 minutes, stirring often.
- Hit "Keep Warm/Cancel." Add the rest of the ingredients into the Instant Pot. This includes: tomatoes and their juices, broth, coconut milk, coconut sugar, spice, and spices. Give everything a nice stir and put the lid back on. Move the valve to "Sealing" and hit "Pressure Cook" or "Manual." Set it to "High Pressure" for 5 minutes.
- Once the soup is finished cooking, let the pressure release naturally for about 10 minutes before very carefully moving the valve to "Venting and letting the rest of the pressure completely release. Give everything a nice stir and serve right away with fresh parsley and your favorite accompaniments.
Stovetop
- Heat up a a large Dutch oven or saucepan over medium heat for 2 minutes. Melt the butter or oil completely and add the sliced onions with salt. Cook over medium heat for a few minutes until they become soft. Add garlic and sauté for another 2 minutes, stirring often.
- Add the tomatoes and their juices, broth, coconut sugar, and spices. Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 10 minutes. Add in coconut milk/cream and continue cooking for about 5 minutes. Remove from heat.
- Working in batches, transfer the tomato soup to a blender and puree until smooth. Return the soup to the pot and rewarm the soup if necessary. Season the soup with salt and pepper, to taste. Carefully ladle the soup into bowls and serve with fresh parsley and your favorite accompaniments.
Notes
- I like to buy San Marzano Peeled Tomatoes... they come in a can! :)
- I recommend purchasing full fat coconut milk or coconut cream in a can. You want to make sure it has plenty of fat so the soup texture is nice and creamy.
- Replace the coconut sugar with 1 tablespoon of coconut aminos for a Whole30 compliant recipe.
Nutrition
Calories: 203kcal | Carbohydrates: 14g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 1mg | Sodium: 878mg | Potassium: 528mg | Fiber: 3g | Sugar: 8g | Calcium: 79mg