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If you happened upon our popular Instant Pot tomato Soup, but are looking for a different option, youโll adore this dairy free tomato soup version, also made in the Instant Pot. Itโs just as easy, creamy, and rich, but vegan, has no refined sugar, and is completely Whole30. Perfect for those chilly nights in the fall and winter!
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Recipe is So Good
- One pot, and so quick! Everything happens right in your Instant Pot from start to finish. This delicious Whole30 tomato soup is perfect for weeknight dinners when you’re craving something nourishing but don’t have hours to spare, and it makes great leftovers in a pinch.
- This actually fills you up and tastes fantastic too. Unlike those watery canned versions, this soup has substance thanks to the pureed vegetables and coconut cream – incredibly, it’s vegan. You could also amp up your meal by pairing this with a vegan grilled cheese, bagels topped with Vegan Cream Cheese, or a White Bean Salad.
- This is completely kid and family-approved, and they get a full serving of vegetables without realizing it. The coconut aminos add a subtle sweetness that balances the tomato acidity perfectly, while the carrots make it naturally sweet and satisfying.
What You Need to Know Before You Start
- Use San Marzano tomatoes if you can find them. The quality of your canned tomatoes can make or break this soup. San Marzano tomatoes have lower acidity and richer flavor than regular canned tomatoes, which means less tartness and more of that deep, sweet tomato taste!
- When the tomato paste starts to turn golden-brown and smell incredible (about 2-3 minutes), that’s when you know you’re developing serious flavor depth. So, donโt rush this step at all.
- Make sure you’re using full-fat coconut cream or milk, not the light stuff. The fat content is what gives this soup its luxurious texture. Canned coconut cream that’s been at room temperature blends in more smoothly than cold.
- Every batch of tomatoes is different, so always taste before serving. Sometimes you need an extra pinch of salt to make those flavors pop, or a splash more coconut aminos for sweetness. Your taste buds are the best guide!
Recipe Variations
Make it Heartier: Add 2 cups of cooked white beans or chickpeas during the last few minutes of cooking for extra protein and fiber.
Spice and Herb Changes: A pinch of red pepper flakes or a diced jalapeรฑo with the vegetables adds a nice kick, or try fresh oregano or thyme instead of dried; add them in last to maintain their bright flavor.
Cheesy Vegan Version: Stir in 1/2 cup of your favorite vegan cheese shreds (like Violife or Miyoko’s) as you open the Instant Pot lid. The residual heat will melt them perfectly for an extra creamy, indulgent soup that’s still plant-based.
Frequently Asked Questions
Yes! This recipe is completely Whole30 compliant. We use coconut cream instead of dairy, coconut aminos instead of sugar, and all whole food ingredients that fit perfectly into your Whole30 lifestyle.
Absolutely! The soup is delicious without any cream โ it’ll just be a bit thinner. For extra richness without coconut, try blending in half an avocado or some roasted cashews that have been soaked in hot water for 10 minutes.
Full-fat coconut milk is my top choice, but cashew cream (blend 1/2 cup soaked cashews with 1/2 cup water) or even silken tofu work beautifully.
For sure, but only when they’re in peak season! Use about 3 pounds of ripe, flavorful tomatoes. Out of season, canned tomatoes actually taste best since they’re picked and processed at peak ripeness.
The carrots in this Whole30 tomato soup recipe naturally balance the acidity, but if it’s still too tart, add a teaspoon more of coconut aminos or a pinch of baking soda (just a pinch!) to neutralize some acid.
Heck, yes! Just make sure not to fill your Instant Pot more than 2/3 full. You might need to increase the cooking time by 2-3 minutes for a larger batch.
More Delicious Whole30 Recipes
- Instant Pot Chicken Tortilla-Less Soup (Slow Cooker Option)
- Marry Me Chicken
- Swedish Meatballs with Gravy
- Lasagna Soup
- Buffalo Chicken Salad
- Gyro Meatballs
- Everything Bagel Chicken and Scallion โCream Cheeseโ Sauce
- Breakfast Tacos
- Hashbrown Breakfast Casserole with Eggs and Sausage
- Classic Meatloaf
- Crispy Buffalo Wings
- Burgers with Spicy Mayo
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Whole30 Instant Pot Tomato Soup (Vegan, Dairy-Free)
Equipment
- 6-quart Instant Pot or similar pressure cooker
- Large wooden spoon or silicone spatula
- ladle
- high-speed blender
Ingredients
For the Tomato Soup
- 2 tablespoons neutral oil avocado oil, olive oil, refined coconut oil, etc.
- ยฝ cup chopped yellow onion approximately 1 small onion
- 1 cup chopped carrots approximately 2 medium carrots
- 2 tablespoons minced fresh garlic approximately 4 large cloves
- 1 tablespoon organic tomato paste
- 1 28-ounce can whole San Marzano tomatoes do not drain, see Notes
- 2 cups vegetable broth or chicken broth if not vegan
- ยฝ teaspoon dried thyme
- 1 large bay leaf
- 2 tablespoons coconut aminos
- 1 14-ounce can unsweetened, full-fat coconut cream or unsweetened, full-fat coconut milk; at room temperature, see Notes
- sea salt to taste
- freshly ground black pepper to taste
Serving Suggestions (All Optional)
- chopped fresh basil
Instructions
- Set Instant Pot to Sautรฉ mode. Add 2 tablespoons neutral oil to Instant Pot and heat insert until oil is hot and shimmery.
- When oil is hot, add ยฝ cup chopped yellow onion, 1 cup chopped carrots, and 2 tablespoons minced fresh garlic. Stir to incorporate, then sautรฉ vegetables, stirring occasionally, 5 to 10 minutes or until onions and carrots are very soft.
- When vegetables are soft, add 1 tablespoon organic tomato paste and stir 2 to 3 minutes or until tomato paste begins to caramelize, developing slight brown color.
- Once tomato paste has caramelized slightly, pour in 1 28-ounce can whole San Marzano tomatoes with liquid.
- Add 2 cups vegetable broth, ยฝ teaspoon dried thyme, 1 large bay leaf, and 2 tablespoons coconut aminos. Stir to incorporate all ingredients, making sure to scrape bottom of Instant Pot insert with spoon to loosen any bits of vegetables or garlic that may have stuck to bottom of insert.
- When ingredients are incorporated, secure lid on Instant Pot with vent in Sealing position. Set Instant Pot to Manual High Pressure mode and set cook time to 15 minutes. Instant Pot will pressurize and then 15-minute cook time will begin.
- When 15-minute cook time ends, carefully Quick Release internal pressure. Use caution as any escaping steam will be very hot. Remove lid from Instant Pot and set aside.
- Turn off Instant Pot and let soup cool slightly, then remove bay leaf from Instant Pot and discard. Add 1 14-ounce can unsweetened, full-fat coconut cream and sea salt to taste. Stir to incorporate.
- Once coconut cream is completely incorporated, ladle soup into high-speed blender, working in batches based on size of blender. Purรฉe soup until completely smooth, then return soup to Instant Pot. Repeat until soup reaches desired consistency.
- When satisfied with consistency of soup, ladle soup into serving bowls. Season each bowl with plenty of freshly ground black pepper and chopped fresh basil to taste. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Could I get a copy of the original recipe?
This is the original recipe! We swapped it back last week. ๐
Could I get the original version via email? My family prefers that one.
Great news, Ash! The original is back, as of today! Thank you so much for letting us know how much you loved it. โบ๏ธ
Iโve made the original recipe so many times, itโs a family favorite. Why did you change it? Can you send me the original please?
Hey, Ash! We really appreciate your feedback on this recipe – so much so that we’ve reverted it back to the original dairy-free version as of this morning! ๐ฅณ
This has always been a go-to in my house, however, I am super disappointed in the recent changes ๐. The original, fully vegan one used coconut milk instead of heavy cream and coconut aminos. I remembered this and did what I thought followed the original recipe, but something else is definitely off. I wish I saved the OG so I could compare, still good though!
Hey, Jett – I totally understand! We included those variations in the post itself but I know that’s not the same. I’ll send you that original Whole30/vegan recipe via email!
Can I please get the original? I make this at least once a month and really bummed it has changed! I was planning to make it this week again!
Of course, I’ll email it to you now! โบ๏ธ
Can you send me the original recipe as well? I love that one with the coconut milk!
Hi, Gretchen! Thank you so very much for letting us know how much you loved the original! All of the feedback we’ve received about this change in the last month has been so valuable. In fact, now that we know just how loved the original recipe was, we’ve reverted this tomato soup recipe back to its original dairy-free/Whole30 form! โบ๏ธ Enjoy!
Hi! I have also made the original version with coconut cream for so long, could you please send it to me as well! Everyone in my house loved it.
Hey, Erin, that’s no problem. I’ll email it to you now! โบ๏ธ
Hi can I have the original as well! Thanks
Great news, Sara! As of today, this recipe has been reverted back to the original version, just like it was before. Enjoy! โบ๏ธ
I would love the original recipe with the coconut cream as well!!
Hi, Kara! We’ve reverted this post back to the original recipe as of this morning, so you can once again make the Whole30 tomato soup you loved right from this page!
Ditto! We love the old Whole 30 recipe with coconut milk. Could you send it to me as well?
Hi, Kim! Thank you so much for sharing your feedback about the original recipe! Because so many of you have requested the original, we actually reverted this post back to it as of this morning.
Thank you again for letting us know how much you loved it!
I have been making the original as well and my family loves it! Would you send me the recipe?
Hi, Allison! Great news – because of the feedback we’ve received from readers like you, this post has been reverted back to the original dairy-free/Whole30 recipe as of today! Thank you for letting us know how much you loved it โบ๏ธ
The best tomato soup recipe out there!
Thank you so much, Denise! So happy you enjoyed it!
I have this in my instant pot right now for the third time in the past two months. I donโt make any changes to the recipe. We love the soup, even my husband who doesnโt normally eat soup. Pair the soup with a grilled cheese and you have a perfect meal on a cold rainy or snowy day like today.
Do you remove the bay leaf before blending?
We do! ๐