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.
– Olive oil
– White onion
– Oregano, basil
– Salt + pepper
– Vegetable broth
– Unsweetened coconut milk
– Parmesan cheese
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)
Add garlic, oregano, season with salt and pepper, add basil leaves and sauté (2 min)
Add in tomatoes and vegetable broth.
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.
At this point you can either use an immersion blender or pour into a regular blender and pulse until there are no chunks left.
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.
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