Instant Pot Tomato Soup
Ingredients
-
1
Tbsp
avocado oil
-
1
large
white or yellow onion, diced
-
3
Tbsp
jarred, minced garlic
-
1
cup
chicken broth
-
1
28 oz.
can crushed or diced tomatoes
-
1
15 oz.
can fire roasted diced tomatoes
-
1
can
full-fat coconut milk
-
2
Tbsp
tomato paste
-
⅓
cup
chopped fresh basil
-
1
tsp
dried oregano
-
½
tsp
salt
-
½
tsp
ground black pepper
Instructions
- 1. Sauté onion in avocado oil in the Instant Pot for 3-5 minutes until softened and slightly browned.
- 2. Add garlic and cook for an additional minute while stirring.
- 3. Deglaze the pot with chicken broth, scraping any browned bits.
- 4. Add both cans of tomatoes, tomato paste, spices (basil, oregano, salt, and pepper), and coconut milk.
- 5. Set the Instant Pot to pressure cook for 8 minutes and allow it to come to pressure.
- 6. Release the pressure naturally or quickly, then use an immersion blender to puree the soup until smooth.
- 7. Adjust seasoning with more salt and pepper if desired.
- 8. Serve hot, garnished with additional basil if desired.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
500mg
Cholesterol
0mg
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