Instant Pot Tomato Soup

This Tomato Soup is a quick and easy way of cooking this  classic comfort food. Filled with garden-fresh tomatoes and simple  herbs, it’s the best lunch or dinner to enjoy throughout the end of  summer and fall.

Ingredients: – Olive oil – Butter – White onion – Garlic – Oregano, basil – Salt + pepper – Tomatoes – Vegetable broth – Unsweetened coconut milk – Parmesan cheese

Step-by-Step

Follow our instructions for best results!

Turn the instant pot on sauté mode. Add oil and butter or ghee as you dairy-free option and   sauté until melted (2 min) Add in onion and sauté until translucent (3 min)

1

Add garlic, oregano, season with salt and pepper, add basil leaves and sauté (2 min) Add in tomatoes and vegetable broth.

2

Cancel sauté mode, turn venting knob to  lock position and cook on high pressure (HP) for 12 minutes. When done,  allow for 10 mins of natural pressure release (NPR), then release  remaining pressure if any left.

3

At this point you can either use an immersion blender or pour into a regular blender and pulse until there are no chunks left.

4

Turn  instant pot on sauté mode once more. Add in the coconut milk for  creaminess and if dairy isn't a concern, add in the parmesan cheese for  extra flavor. Stir, cook for up to 5 mins and serve.

5

Fore more healthy  and wholesome  recipes follow  gardeninthekitchen.com