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5 from 2 votes

Tomato Soup

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 6


  • 1 Tbsp avocado oil
  • 1 large white or yellow onion, diced
  • 3 heaping Tbsp jarred, minced garlic or 3 fresh garlic cloves, minced
  • 1 cup chicken broth (use vegetable broth if vegan or vegetarian)
  • 1 28 oz. can can crushed or diced tomatoes
  • 1 15 oz. can fire roasted diced tomatoes
  • 1 can full-fat coconut milk
  • 2 Tbsp tomato paste
  • 1/3 cup chopped fresh basil or 1 Tbsp dried basil, plus extra for garnish
  • 1 tsp dried oregano
  • 1/2 tsp salt, plus more to taste
  • 1/2 tsp ground 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.