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Perfect Whole30 Instant Pot tomato soup (vegan) in two bowls in front of the Instant Pot

Perfect Whole30 Instant Pot Tomato Soup (Vegan, Paleo)

This right here 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!
Prep: 10 minutes
Total: 10 minutes
Yield:8 cups

Ingredients

  • 1 Tbsp. avocado or olive oil
  • ½ cup yellow onion chopped
  • 2 carrots chopped
  • 4 cloves garlic minced
  • 1 Tbsp. tomato paste
  • 1 28- ounce can whole San Marzano tomatoes crushed with your hands or in the can with kitchen shears
  • 2 cups chicken broth or vegetable broth for vegan
  • ½ tsp. dried thyme
  • 1 bay leaf
  • 2 Tbsp. coconut aminos
  • 1 14- ounce can unsweetened full-fat coconut cream or coconut milk
  • lots of sea salt
  • ¼ cup fresh basil chopped
  • fresh cracked black pepper

Instructions

  • Turn the Instant Pot to sauté mode. Heat avocado or olive oil in pot. Add the onion, carrots,
  • and garlic and sauté for 5-10 minutes or until onions and carrots are very soft.
  • Add tomato paste and stir for a few minutes; tomato paste will begin to caramelize and brown a bit. Pour in the tomatoes with the juice, along with broth, thyme, bay leaf, and coconut aminos. Cook on Manual High Pressure for 15 minutes. Carefully Quick Release and remove lid.
  • Add coconut milk or coconut cream to pot and lots of sea salt. Stir until totally combined. Working in batches, carefully purée soup in blender and return to pot. Serve with plenty of fresh basil leaves and fresh cracked black pepper.

Notes

If you don't have an Instant Pot, you can make this soup on the stovetop. 
Follow the directions up until sealing the Instant Pot using a large pot on the stove. Add tomatoes, spices, and broth to the pot then bring to a simmer over medium-high heat. Reduce heat to low and cover. Simmer for 30 minutes. Uncover and proceed with recipe: stir in coconut milk, purée, and serve.
**For a Crockpot Version**
Combine all ingredients in the Crockpot and cook on low for 6-8 hours or on high for 4-6 hours. Once done cooking, stir in the coconut cream and season with salt and pepper.

Nutrition

Serving Size: 1cup | Calories: 175kcal | Protein: 3g | Fat: 13g | Saturated Fat: 10g | Sodium: 467mg | Potassium: 553mg | Total Carbs: 13g | Fiber: 2g | Sugar: 5g | Net Carbs: 11g | Vitamin A: 2850IU | Vitamin C: 16.9mg | Calcium: 65mg | Iron: 3.7mg