This velvety tomato soup comes together entirely in the Instant Pot, with onion and garlic sautéed until fragrant, then simmered with whole peeled tomatoes, tomato paste, and warming dried herbs until deeply flavorful. A quick blend brings it to silky-smooth perfection, and a swirl of coconut milk stirred in at the end gives it that classic creamy, restaurant-style finish without any animal-derived ingredients at all. Vegetable broth keeps the base light but savory, while a touch of sugar balances the acidity of the tomatoes just right. Finished with torn fresh basil, it's a cozy, crave-worthy bowl that fits neatly into a vegetarian kitchen with zero fuss. Pull it together on a weeknight for an easy, comforting dinner, or make a big batch to keep on hand for grilled cheese dunking all week long.
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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.
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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