Artificial Food Coloring Free Dairy Free Instant Pot Creamy Tomato Soup
Total time50 min
Prep time10 min
Cook time30 min
4.5(20)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp dried basil
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- 2 cans (28 oz each) whole peeled tomatoes, with juices
- 1 cup vegetable broth
- 1 tsp sugar
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 1 can (13.5 oz) full-fat coconut milk
For serving
- 1–2 tbsp fresh basil, torn (optional)
Instructions
- 1
Set the Instant Pot to Sauté mode. Add the olive oil and heat until shimmering, about 1 minute. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
- 2
Add the garlic, tomato paste, dried basil, dried oregano, and red pepper flakes. Stir and cook until the garlic is fragrant and the tomato paste has darkened slightly, about 1 minute. Watch closely so the garlic does not burn.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!