Creamy Tomato Soup Recipe
Creamy Tomato Soup is a homemade gourmet soup made from scratch. Stay in tonight instead of Panera Bread or Corner Bakery to enjoy this Vegan and gluten free soup made using Instant Pot.
Servings: 4 cups
Calories: 175kcal
Cost: $7
Equipment
Ingredients
- 1 Tablespoon olive oil
- ½ cup onion diced
- ½ cup celery sliced
- 1 cup carrots peeled and sliced
- 3 garlic cloves minced
- 1 Tablespoon fresh basil chopped
- 6 ripe tomatoes quartered
- 1 cup coconut milk
- 1½ cup reduced-sodium broth or water
- 1 teaspoon all purpose seasoning. or Low Sodium Better Than Bullion Vegetable Seasoning
- ½ teaspoon salt
- 1 Tablespoon brown or raw sugar optional
- ¼ teaspoon fresh ground black pepper or to taste
Instructions
How to make Creamy Tomato Soup In Instant Pot
- Set the Instant Pot to sauté mode and heat oil. Add onion, celery, garlic, carrots, tomatoes, basil and salt. Cook for few minute until fragrant.
- Add broth or water and seasoning. Mix well. Close the Instant Pot with pressure valve to sealing.
- Set the Instant Pot to Manual/Pressure Cook for 8 minutes. When InstantPot beeps after it's done cooking, wait for 5 minutes on keep warm timer and then release leftover pressure.
- Open the Instant Pot, and carefully puree the soup using an immersion blender.
- Set the Instant Pot to Sauté mode. Stir in coconut milk and freshly ground black pepper. Saute for few minutes until everything simmers for couple times.
- Ladle the soup into bowls. Add some crusty croutons on top. Sprinkle some cheese, pepper flakes or fresh basil on top. Bon Appetit.
How to make Creamy Tomato Soup on Stove top
- In a medium Dutch pan warm up oil. Add the minced garlic, onions, celery and carrots. Sprinkle some salt and sauté for 5 minutes. Add vegetable broth or water, let it come to boil. Reduce the heat, cover and let it simmer for 20 minutes. The vegetables should become soft and tender.
- Turn off the heat. Add seasoning and basil leaves. Using an immersion blender, puree the soup. Put it back on low heat. Add coconut milk and let it heat though stirring well. Adjust the salt, pepper and seasoning. Ladle the soup in bowl and serve with desired toppings. Enjoy !
Notes
If you are using canned tomatoes, use 1 (28 oz) can of peeled tomatoes. I prefer San Marzano Italian brand.
If you wind up with leftovers, they reheat very well in the microwave or stovetop. So, make a big batch for dinner tonight and lunch tomorrow !
Nutrition
Serving: 1cup | Calories: 175kcal | Carbohydrates: 17g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Cholesterol: 2mg | Fiber: 4g | Sugar: 9g