When summertime tomatoes and herbs are plentiful, our creamy Instant Pot Tomato Basil Soup is an easy and delicious way to put that surplus to work. Any variety of tomatoes will work, and flavorful heirlooms are especially good when fire roasted. We use carrots and coconut milk to add body and creaminess while keeping this soup plant-based and cholesterol-free, though chicken broth and heavy cream can also be used.
Freezer-friendly for up to three months so you can enjoy a taste of summer even when it’s cold outside. Under 120 calories per serving and loaded with vitamins A and C.Print
Enjoy the taste of summer all year long with our Instant Pot Tomato Basil Soup. Freezer-friendly, vegan, and paleo-compliant.
- 3 pounds fresh tomatoes*
- 3 large garlic cloves, minced
- 3 medium carrots, chopped
- 1 medium yellow onion, diced
- 4 cups unsalted vegetable broth, divided
- 1 28-ounce can unsalted diced tomatoes with liquid
- 1/2 cup firmly packed fresh basil leaves
- 1/2 cup full-fat coconut milk (from a can)
- 1 sprig fresh thyme
- 1 bay leaf
- 3 tbsp tomato paste
- 1 tbsp extra-virgin olive oil
- 1 tbsp avocado oil
- 1 tbsp Lakanto Classic Sweetener
- 1 tsp red wine vinegar
- 1 tsp salt
- 3/4 tsp ground black pepper
- Set oven rack position to one down from the top and preheat on High Broil. Line a large, rimmed baking sheet with foil and lightly brush with a teaspoon of the avocado oil.
- Wash and dry tomatoes then cut in half lengthwise, removing any tough stem pieces. Place cut side down on the prepared baking sheet and brush with remaining avocado oil. Broil for 10 minutes, then use tongs to move the tomatoes around on the tray to ensure even charring. Broil another 10 minutes, then watch closely for another 5-10 minutes, until desired amount of char is achieved. Carefully remove from oven and use tongs to remove skins and move to one end of the pan (they should peel right off). Let the tomatoes and charred skins rest on the pan (the skins add flavor to the pan liquid, which will be strained later). Set aside.
- While tomatoes are roasting, set Instant Pot to sauté and add olive oil and onions. Cook until onions are translucent, about 5 minutes. Add the carrots and cook until soft, about another 5 minutes, then add the garlic and. Add 1/2 cup broth to deglaze the bottom of the pot. Scrape well, turn Instant Pot off, then add about another cup of broth, tomato paste, Lakanto, vinegar, salt, and pepper. Stir to combine.
- Add the canned tomatoes, bay leaf, basil, thyme sprig, and remining broth. Use tongs to gently squeeze the roasted tomatoes to release excess liquid and seeds, then transfer the roasted tomatoes to the Instant Pot. Place a fine mesh sieve over a medium bowl, then add and strain the tomato pan contents, pressing down to express as much liquid as possible. Add the strained liquid to the pot and stir. Discard seeds and skins.
- Seal Instant Pot and make sure “keep warm” is off. Set to Manual/High for 10 minutes, then allow natural release. Once the pin drops, remove bay leaf and thyme sprig stem, then add the coconut milk, stir well, and taste to adjust salt and pepper to taste.
- Use an immersion blender or carefully transfer in batches to a blender pitcher or food processor to blend until smooth. Serve with fresh basil, coconut milk drizzle, grain-free croutons, etc. as desired.
*To reduce time in this recipe, we combined fresh tomatoes, which we fire roasted, with canned tomatoes. However, you can use all fresh or all canned. Three pounds of fresh tomatoes equates to one 28-ounce can after roasting and skinning. Total time does not include pressurizing/release time.
Refrigerate leftovers in glass airtight containers up to 4 days. Freeze in airtight containers up to 3 months.
Nutrition Estimate Per Serving (1/10 RECIPE) – Calories: 114.5, Fat: 5.3g, Saturated Fat: 2.4g, Polyunsaturated Fat: .4g, Monounsaturated Fat: 2g, Cholesterol: 0mg, Sodium: 343mg, Potassium: 598mg, Carbohydrates: 14.4g total/10.7g net, Fiber: 3.7g, Sugar: 7.8g, Protein: 3g, Vitamin A: 83%, Vitamin C: 35%, Calcium: 4.4%, Iron: 5.4% (based on 2,000 calorie diet).
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