Instant Pot Tomato Soup
This Instant Pot Tomato Soup is super flavorful and made with fresh garden tomatoes! Besides the fresh tomatoes and lots of basil, the flavors come from a base of sautéed onions, garlic, spices and vegetable broth.
Servings: 8 servings
- 2 tbsp olive oil
- 2 tbsp unsalted butter, ghee for DF and Whole30
- 1 cup white onion, chopped
- 5 cloves garlic, minced
- 1 tbsp dried oregano
- 1/2 cup basil
- salt + pepper, to taste
- 8 cups tomatoes, chunks
- 4 cups vegetable broth
- 3/4 cup Unsweetened coconut milk (optional but recommended)
- 1/4 cup parmesan cheese (Omit for DF, Whole30)
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.