Paleo Instant Pot Tomato Basil Soup
Total time45 min
Prep time10 min
Cook time25 min
4.8(13)
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 2 cans (28 oz each) crushed tomatoes
- 1 cup low-sodium chicken broth
- 1 tsp granulated sugar
Chef's tipUse the same amount. Coconut sugar has a mild caramel flavor, and baked goods come out a little darker and slightly less sweet. - ½ tsp dried oregano
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- ½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - ½ cup fresh basil leaves, loosely packed
For serving
- fresh basil leaves, for serving (optional)
- crusty bread, for serving (optional)
Can be omittedcrusty bread
Instructions
- 1
Set the Instant Pot to Sauté (Normal). Add the butter and let it melt, then add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and tomato paste and cook, stirring constantly, until fragrant and the paste darkens slightly, about 1 minute. Watch closely so the garlic does not brown.
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