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Creamy Instant Pot Tomato Basil Soup

Paleo, Whole30, Dairy Free, Gluten Free
Author: Brittany Beaver

Equipment

  • Instant Pot
  • Immersion Blender

Ingredients

  • 1 Tbsp avocado oil
  • 2 28 oz cans of whole, peeled tomatoes
  • 13.5 oz can of coconut milk full fat
  • 1 small onion diced
  • 2 tsp garlic minced
  • 1/2 cup fresh basil
  • 2 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  • Set the Instant Pot to saute. Add the avocado oil and saute the diced onions and minced garlic until translucent (~5 minutes), Stirring occasionally.
  • Add the canned tomatoes with their liquid and the Italian seasoning, salt, and black pepper.
  • Put the lid of the Instant Pot, ensure the vent is closed, and set for 10 minutes. Quick release when complete.
  • Add the coconut milk & basil. Use an immersion blender to blend until smooth.
  • Serve warm. Pairs nicely with a GF & DF grilled cheese!