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!
Course Soup
Cuisine American
Keyword Instant Pot Soup, Tomato Soup
Prep Time 5 minutesmins
Cook Time 5 minutesmins
Natural Release Time 10 minutesmins
Total Time 20 minutesmins
Servings 6cups
Calories 167
Author Steph | Meal Plan Addict
Equipment
6 Quart Instant Pot
Immersion Blender
Ingredients
10 (2lbs)roma tomatoes, quartered
1smallonion, quartered
1 cuprough diced carrots
2cupsroughly chopped potato
2garlic cloves, minced
1tbspWorcestershire
1tspdried oregano
400mlcancoconut milk
1tspkosher salt (add more to taste)
1/2tsp black pepper
7-10chopped 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.