Simple Instant Pot Tomato Basil Soup
This simple Instant Pot Tomato Soup is made with fresh ingredients and is non-dairy. The fresh combo of tomato and basil, thickened with veggies and coconut milk – this tomato soup recipe won't disappoint!
Equipment
- 6 Quart Instant Pot
- Immersion Blender
Ingredients
- 10 (2lbs) roma tomatoes, quartered
- 1 small onion, quartered
- 1 cup rough diced carrots
- 2 cups roughly chopped potato
- 2 garlic cloves, minced
- 1 tbsp Worcestershire
- 1 tsp dried oregano
- 400ml can coconut milk
- 1 tsp kosher salt (add more to taste)
- 1/2 tsp black pepper
- 7-10 chopped fresh basil leaves (adjust to preference)
Instructions
- Add all of the ingredients except the basil to your instant pot.
- To avoid burning, I try and leave the coconut cream up on top of the veggies, and let the water in the can go to the bottom. Not necessary, but just how I do it!
- Secure the lid on your Instant Pot, and seal the pot.
- Set on high pressure (manual or pressure cook button depending on model) for 5 minutes.
- Allow the pot to naturally depressurize for 10 minutes.
- Release any remaining pressure using quick release.
- Add the basil to the pot.
- Using an immersion blender, puree the soup to desired constancy.
Nutrition
Serving: 1cup | Calories: 167kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g