Name: Whole30 Instant Pot Tomato Soup (Dairy-Free & Vegan)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 2 tablespoons neutral oil; ½ cup chopped yellow onion; 1 cup chopped carrots; 2 tablespoons minced fresh garlic; 1 tablespoon organic tomato paste; 1 28-ounce can whole San Marzano tomatoes; 2 cups vegetable broth; ½ teaspoon dried thyme; 1 large bay leaf; 2 tablespoons coconut aminos; 1 14-ounce can unsweetened full-fat coconut cream; sea salt to taste; freshly ground black pepper to taste; chopped fresh basil

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Whole30 Instant Pot Tomato Soup (Dairy-Free & Vegan) is a comforting bowl of goodness that bursts with the vibrant flavors of fresh tomatoes and aromatic herbs. This soup combines a creamy texture with rich, wholesome ingredients, transforming your meal into something both nourishing and satisfying. It comes together quickly in the Instant Pot, making it an excellent choice for a weeknight dinner or a cozy weekend lunch.

I still remember the first time I made this soup. The aroma of sautéing garlic and onions filled my kitchen, instantly signaling comfort and warmth. As I tasted the creamy, tomato-infused goodness, it quickly became a family favorite. Packed with nutrients and entirely free from dairy and animal products, this Whole30 Instant Pot Tomato Soup serves as a perfect reminder that healthy eating can also be delicious. I can’t wait for you to try this recipe!

Why You’ll Love This Recipe

Simple & Quick: In just about 30 minutes, you can whip up a delightful pot of soup that everyone will love.
Irresistible Flavor: The combination of sweet San Marzano tomatoes and aromatic herbs creates a rich and hearty flavor that warms your soul.
Eye-Catching Appeal: This vibrant soup is as beautiful as it is tasty, making it an impressive addition to any table.
Flexible Serving: Perfect for lunch, a light dinner, or as an appetizer for gatherings.
Diet-Friendly Options: This soup is completely dairy-free and vegan, fitting perfectly into gluten-free and Whole30 diets.

Ingredients You’ll Need

2 tablespoons neutral oil: Avocado oil, olive oil, or refined coconut oil work great here to sauté veggies and build flavor.
½ cup chopped yellow onion: This adds a base sweetness and depth; about one small onion should suffice.
1 cup chopped carrots: Roughly two medium carrots add natural sweetness to the soup.
2 tablespoons minced fresh garlic: Approximately four large cloves offer a robust flavor.
1 tablespoon organic tomato paste: This will intensify the tomato taste, creating depth.
1 28-ounce can whole San Marzano tomatoes: The star of the show, this variety is naturally sweet and makes for an exceptional soup.
2 cups vegetable broth: A rich vegetable broth enhances the soup’s flavor; chicken broth can be used for non-vegan versions.
½ teaspoon dried thyme: This herbs complements the tomatoes beautifully.
1 large bay leaf: This adds an aromatic quality; just don’t forget to remove it before serving!
2 tablespoons coconut aminos: A fantastic soy sauce alternative, adding a subtle umami flavor.
1 14-ounce can unsweetened, full-fat coconut cream: This makes the soup creamy without dairy; ensure it’s at room temperature for easy blending.
Sea salt: Season to your taste, enhancing all the flavors.
Freshly ground black pepper: Adds a spicy kick; season generously!
Chopped fresh basil: This makes for a fragrant and fresh garnish, bringing an extra layer of flavor.

How to Make Whole30 Instant Pot Tomato Soup (Dairy-Free & Vegan)

Sauté the Vegetables: Set your Instant Pot to Sauté mode and heat 2 tablespoons of neutral oil until shimmery. Add ½ cup chopped yellow onion, 1 cup chopped carrots, and 2 tablespoons minced fresh garlic. Stir continuously for about 5 to 10 minutes, or until the onion and carrots become soft and fragrant.
Caramelize the Tomato Paste: Once your veggies are tender, stir in 1 tablespoon of organic tomato paste. Cook for 2 to 3 minutes until the paste darkens slightly, enhancing its flavor.
Combine Ingredients: Pour in the 1 28-ounce can of whole San Marzano tomatoes along with their liquid. Then add in 2 cups of vegetable broth, ½ teaspoon dried thyme, 1 large bay leaf, and 2 tablespoons of coconut aminos. Mix everything well, ensuring to scrape any bits stuck at the bottom of the pot.
Cook Under Pressure: Secure the lid on your Instant Pot, making sure the vent is set to Sealing. Set it to Manual High Pressure and cook for 15 minutes. Once the timer buzzes, carefully quick-release the pressure.
Finish the Soup: After opening the lid, turn off the Instant Pot and allow the soup to cool slightly. Discard the bay leaf and stir in the 1 14-ounce can of unsweetened, full-fat coconut cream along with sea salt to taste.
Blend Until Smooth: Using a high-speed blender, carefully ladle the soup in batches and blend until completely smooth. This process allows for a creamy texture that’s downright irresistible. Return the blended soup to the Instant Pot.
Serve & Enjoy: Dish out the soup into bowls, adding freshly ground black pepper and chopped fresh basil to each serving. Enjoy while warm, soaking in the deliciousness!

Storing & Reheating

This Whole30 Instant Pot Tomato Soup can be stored in an airtight container at room temperature for a few hours. However, for best results, refrigerate it for up to 4 days. If you want to keep it longer, freeze the soup in freezer-safe containers for up to 3 months. When reheating, use a stovetop pot or microwave, heating gently to preserve its creamy texture. If you find the soup thickens too much in the fridge, simply stir in a splash of broth to refresh it.

Chef’s Helpful Tips

Avoid burning the garlic by stirring constantly during the sautéing step; once it starts to brown, it can turn bitter.
Use room-temperature coconut cream to ensure smooth blending.
If you prefer a chunkier texture, purée only half of the soup for a rustic feel.
For an extra flavor boost, consider adding spices like oregano or a pinch of red pepper flakes for heat.
You can prepare the soup in advance and reheat for a quick meal during busy weeks!

Nobody can resist a warm bowl of creamy tomato soup, especially when it’s as uncomplicated and delicious as this Whole30 Instant Pot Tomato Soup (Dairy-Free & Vegan). It’s the ultimate comfort food, crafted from wholesome ingredients, making it perfect for anyone, regardless of dietary restrictions. Enjoy this delightful recipe, and don’t hesitate to make it your own! Get creative with toppings, or pair it with your favorite bread for a complete meal.

Recipe FAQs

Can I make this soup ahead of time?

Absolutely! This Whole30 Instant Pot Tomato Soup can be made in advance and stored in the fridge for up to 4 days. Just make sure to cool it completely before storing it in an airtight container.

What can I use if I don’t have coconut cream?

If coconut cream isn’t available, unsweetened full-fat coconut milk is a great substitute. The texture will be slightly thinner, but it will still provide that creamy richness.

Can I switch up the veggies in this soup?

Definitely! Feel free to add other vegetables like bell peppers or zucchini. Just be mindful of the cooking times; softer vegetables will cook down faster, while tougher veggies might need a little extra sauté time or pressure cooking.

How do I thicken the soup if it’s too thin?

If your soup ends up thinner than desired, return it to the sauté setting after blending and simmer it uncovered for a few minutes. This allows the excess liquid to evaporate, thickening your soup naturally.