3heaping Tbspjarred, minced garlic or 3 fresh garlic cloves, minced
1cupchicken broth(use vegetable broth if vegan or vegetarian)
128 oz. cancan crushed or diced tomatoes
115 oz. canfire roasted diced tomatoes
1canfull-fat coconut milk
1/3cupchopped fresh basil or 1 Tbsp dried basil, plus extra for garnish
1/2tspsalt, plus more to taste
1/2tspground black pepper, plus more to taste
Turn the Instant Pot to the sauté mode and sauté onion in avocado oil for 3-5 minutes or until onion is softened and begins to slightly brown. Once it has begun to brown, add garlic and cook an additional minute while stirring.
Add the broth to deglaze any browned bits of onion from the pot and scrape with spatula or wooden spoon, if needed.
Add both cans of tomatoes, tomato paste, spices (basil, oregano, salt and pepper) and coconut milk.
Set to pressure cook for 8 minutes and allow to come to pressure. You can do a natural pressure release or quick release.
Using an immersion blender (handheld), carefully puree until smooth. If you don’t have an immersion blender, you can blend the soup in your blender in two separate batches.
Add more salt and pepper to taste, if desired. For consistency modifications, see notes below.*
Serve hot, preferably with a grilled cheese or crunchy gluten-free chunks of bread! Garnish with additional basil, if desired.
*If you’d like your soup thinner, add more broth. If you’d like your soup creamier, add more coconut milk. If you’d like your soup thicker, add 1 Tbsp cornstarch dissolved in 2 Tbsp cold water.