Pregnancy Friendly Dairy Free Instant Pot Creamy Tomato Soup
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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
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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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