Craving a bowl of comforting, creamy tomato soup without the long simmer time? This Instant Pot recipe is your new weeknight hero! By blending the vibrant flavors of Roma tomatoes with the rich creaminess of coconut milk, we create a luxuriously smooth soup in just 10 minutes. It’s a warm, fragrant, and utterly satisfying dish that tastes like it’s been cooking for hours. Let’s get cozy!
Ingredients
• 1 can (13.5 oz / 400 ml) full-fat coconut milk
• 1 medium red onion, diced
• 6 Roma tomatoes, quartered
• ¼ cup (15g) fresh coriander leaves, chopped
• 1 tsp (3g) minced garlic
• 1 tsp (3g) minced ginger
• 1 tsp (6g) salt, or to taste
• ½ tsp (1g) cayenne pepper
• 1 tsp (3g) ground turmeric
• 1 tbsp (21g) agave nectar
Instructions
1. Directions
2. Combine all in the inner pot of your Instant Pot. Stir well to ensure everything is mixed.
3. Secure and lock the lid. Set the steam release valve to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ setting and cook on high pressure for 5 minutes.
4. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Afterward, carefully move the steam release valve to the ‘Venting’ position to quick release any remaining pressure.
5. Carefully unlock and remove the lid. Using an immersion (hand) blender, blend the soup directly in the pot until it reaches a smooth and creamy consistency.
6. Taste and adjust seasoning if necessary. Serve the soup warm, garnished with extra coriander if desired.
Nutritional Information
• (Per Serving)
• Calories: 157 kcal
• Total Fat: 12g
• Net Carbs: 10g
• Protein: 2g
• Fiber: 2g
Pro Tips
• For the creamiest texture, be sure to use full-fat, canned coconut milk, not the kind from a carton.
• Add a squeeze of fresh lime juice just before serving to brighten up all the flavors.
• Garnish with toasted croutons, a swirl of coconut cream, or pumpkin seeds for a delightful crunch.
• For a deeper, smokier flavor, substitute the Roma tomatoes with a 28 oz can of fire-roasted diced tomatoes.
FAQ
Q: Can I make this tomato soup vegan
A: Yes, this Instant Pot tomato soup is naturally vegan. It uses full-fat coconut milk for creaminess and agave nectar for sweetness, containing no animal products.
Q: What kind of tomatoes are best for this Instant Pot soup
A: The recipe calls for fresh Roma tomatoes. For a deeper, smokier flavor, the pro tips suggest you can also substitute with a 28 oz can of fire-roasted diced tomatoes.
Q: How do I get the creamiest texture for this soup
A: For the creamiest result, it is essential to use full-fat canned coconut milk, not the thinner type from a carton. Blending thoroughly with an immersion blender until completely smooth also creates its luxurious texture.
Q: What can I serve with this creamy tomato soup
A: This soup is delicious on its own or can be garnished with toasted croutons, a swirl of coconut cream, or pumpkin seeds for added crunch. A squeeze of fresh lime juice just before serving will also brighten the flavors.
