Dairy-Free Instant Pot Tomato Soup (Vegan, Whole30)

This is the perfect Whole30 Instant Pot tomato soup (vegan) recipe. Creamy and rich but dairy-free and refined-sugar-free, this Whole30 Instant Pot tomato soup comes together easily and is the perfect nourishing and comforting soup for any Whole30, paleo, or vegan diet. No one would ever guess it’s Whole30 or vegan, either!

My earliest memories of tomato soup aren’t glamorous: impossibly thin bowls of the stuff, reconstituted from a can, served alongside grilled cheese, and in front of maybe Rugrats or Doug. I liked it but didn’t love it, and so I sort of generally wrote tomato soup off as an adult.

Don’t get me wrong; from time to time, a “tomato basil bisque” sounded good as hell to me, and I’d order it to beef up a salad or sandwich when were out to eat.

I was missing it the whole time, though: the absolute beauty of a really good tomato soup. The perfect Whole30 Instant Pot tomato soup, even. Though I’d never in a million years have thought that a really perfect tomato soup could or should be Whole30, paleo, or vegan. Or made in the Instant Pot for that matter! It just sounded way too easy and way too healthy.

But with the promise of cooler weather on the way (please please please), I started craving a tomato soup recipe that I could easily integrate into our modern eating, focused on whole, real foods and less on cream, cheese, and bread to go with it all. Straight up? I don’t miss any of it, and especially not in this perfect Whole30 Instant Pot tomato soup (vegan!).

What makes this perfect Whole30 Instant Pot tomato soup, well… perfect? It’s creamy but still bright and vibrant, simple but not overly so, full of rich aromatics and herbs that perfectly support some top-notch canned tomatoes. I served it for the first time to my assistant and my husband during some weird holiday when he was home but I was still working. He put our son down for a nap and then slurped up a bowl of the soup. He admitted he wasn’t a big tomato soup person but this was really doing it for him.

My assistant and I, on the other hand, are less subtle. Moaning and groaning and omg we need more is how we behave with a really, really great recipe, and there was so much of that going down on tomato soup day at 40 Aprons HQ. Trust us; it’s damn good.

This perfect Whole30 Instant Pot tomato soup (vegan, too!) is fantastic alongside a salad with chicken or chicken salad on a Whole30. It’d be unbelievable with a vegan grilled cheese if that’s your thing! And I can speak from experience and say that it’s impossibly good with a mozzarella-Boursin grilled cheese that you justified because you were pregnant and you get to have grilled cheese dangit.

But totally not necessary ?

More Delicious Whole30 Recipes You’ll Love

• Whole30 Instant Pot Chicken Tortilla-Less Soup (with Slow Cooker Option)
• Frozen Chicken Breasts in the Air Fryer
• Whole30 Lasagna Soup
• Cheeseburger Soup (Whole30, Paleo, Dairy-Free)
• Instant Pot Chicken and “Rice” Soup (Whole30, Low Carb)
• Whole30 Creamy Taco Soup
• Guacamole Salad (Chunky Avocado and Tomato Salad)
• Cheesy Vegan Broccoli Soup (Whole30, Paleo)
• Whole30 Potato Soup
• Leftover Turkey Tortilla Soup (Whole30 Tortilla Soup)
• Tuna Ceviche

Recipe By: Cheryl Malik

5 from 10 votes

Dairy-Free Instant Pot Tomato Soup (Vegan, Whole30)

Prep 15 minutes minutes

Cook 20 minutes minutes

Total 35 minutes minutes

Rich and creamy without any dairy, this vegan and Whole30 version of Instant Pot tomato soup is delightfully comforting and nourishing.

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4 servings

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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.
• ▢ ½ 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
• ▢ ½ 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

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Instructions

 

• Set Instant Pot to Sauté mode. Add 2 tablespoons neutral oil to Instant Pot and heat insert until oil is hot and shimmery.
• When oil is hot, add ½ cup chopped yellow onion, 1 cup chopped carrots, and 2 tablespoons minced fresh garlic. Stir to incorporate, then sauté 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, ½ 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. Purée 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.

• • San Marzano Tomatoes: Before starting the soup, crush the tomatoes by hand, or use kitchen shears to cut up the tomatoes in the can.
  • Coconut Cream/Coconut Milk: Do NOT use coco lopez, coconut creamer, or cream of coconut. These are NOT the same as unsweetened coconut cream or unsweetened coconut milk and will ruin the soup.

Click for Nutrition Info

Approximate Information for One Serving

Serving Size: 1 servingCalories: 249calProtein: 5gFat: 15gSaturated Fat: 8gTrans Fat: 0gCholesterol: 0mgSodium: 684mgPotassium: 314mgTotal Carbs: 25gFiber: 5gSugar: 12gNet Carbs: 20gVitamin A: 5353IUVitamin C: 5mgCalcium: 30mgIron: 1mg

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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