Perfect Whole30 Instant Pot Tomato Soup
Ingredients
-
1
Tbsp.
avocado or olive oil
-
½
cup
yellow onion, chopped
-
2
pieces
carrots, chopped
-
4
cloves
garlic, minced
-
1
Tbsp.
tomato paste
-
1
28-ounce can
whole San Marzano tomatoes
-
2
cups
chicken broth or vegetable broth
-
½
tsp.
dried thyme
-
1
piece
bay leaf
-
2
Tbsp.
coconut aminos
-
1
14-ounce can
unsweetened full-fat coconut cream or coconut milk
-
to taste
sea salt
-
¼
cup
fresh basil, chopped
-
to taste
fresh cracked black pepper
Instructions
- 1. Set the Instant Pot to sauté mode and heat the oil.
- 2. Add onion, carrots, and garlic, and sauté until soft.
- 3. Stir in tomato paste and cook until it begins to caramelize.
- 4. Add the tomatoes, broth, thyme, bay leaf, and coconut aminos.
- 5. Cook on Manual High Pressure for 15 minutes, then quick release the pressure.
- 6. Stir in coconut milk or cream and salt, then blend the soup until smooth.
- 7. Serve with fresh basil and cracked black pepper.
Nutrition Facts (estimated)
Servings
4
Calories
175
Total fat
13g
Total carbohydrates
13g
Total protein
3g
Sodium
467mg
Cholesterol
0mg
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