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Creamy Vegan Instantpot Tomato Soup

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  • Author: Nicole Triebe
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1 tbsp olive oil extra virgin
  • 1/2 cup yellow onion chopped
  • 3 cloves garlic roughly chopped
  • 1 tbsp tomato paste
  • 1 28 oz can stewed tomatoes with garlic chopped
  • 1/4 cup grape tomatoes
  • 2 cups vegetable broth 
  • 1 1/2 tsp dried thyme
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 2 tbsp coconut aminos
  • 1 14 oz can full-fat coconut milk
  • 1 1/2 tsp sea salt
  • 1/2 tsp black pepper freshly ground
  • fresh basil leaves for garnish

Instructions

  1. Using the sauté function on the Instant Pot, heat olive oil. Add onion and garlic and cook till tender but not browned. Stir in tomato paste.

  2. Add tomatoes with liquid, broth, turmeric, thyme, bay leaf and coconut aminos.

  3. Cook on Manual for 7 minutes. Let the pressure release naturally for 15 minutes.

  4. Remove lid and remove bay leaf, add coconut milk. Blend with an immersion blender or in batches with a regular blender. Season to taste with salt and pepper.

  5. Garnish with freshly chopped basil.