Dairy Free Instant Pot Creamy Tomato Soup
Creamy tomato soup is one of those deeply comforting classics that can feel off-limits once you're avoiding dairy — but this Instant Pot version proves you're not missing a thing. Full-fat coconut milk steps in for heavy cream, blending into the pressure-cooked tomatoes to create a velvety, rich texture that's genuinely indistinguishable from the original. Sautéing the garlic, tomato paste, and dried herbs directly in the pot before the pressure cook cycle builds a deep, layered flavor base that tastes like it simmered all afternoon. Two big cans of whole peeled tomatoes bring bold, bright acidity, while a small pinch of sugar rounds everything out beautifully. The whole thing comes together in under 30 minutes of active effort and serves four, making it a weeknight hero. Finish each bowl with a little torn fresh basil if you have it — it lifts the whole dish and makes it feel just a bit fancy.
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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.
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