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!
Servings 6 cups
6 Quart Instant Pot
- 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)
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.
Serving: 1cup | Calories: 167kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g