Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp. avocado or olive oil
  • 1/2 cup yellow onion (chopped)
  • 2 carrots (chopped)
  • 4 cloves garlic (minced)
  • 1 Tbsp. tomato paste
  • 1 28- ounce can whole San Marzano tomatoes (crushed with your hands or in the can with kitchen shears)
  • 2 cups chicken broth or vegetable broth for vegan
  • 1/2 tsp. dried thyme
  • 1 bay leaf
  • 2 Tbsp. coconut aminos
  • 1 14- ounce can unsweetened (full-fat coconut cream or coconut milk)
  • lots of sea salt
  • 1/4 cup fresh basil (chopped)
  • fresh cracked black pepper
  • Instant Pot
  • high-speed blender

Instruction

  • Turn the Instant Pot to sauté mode. Heat avocado or olive oil in pot. Add the onion, carrots,
  • and garlic and sauté for 5-10 minutes or until onions and carrots are very soft.
  • Add tomato paste and stir for a few minutes; tomato paste will begin to caramelize and brown a bit. Pour in the tomatoes with the juice, along with broth, thyme, bay leaf, and coconut aminos. Cook on Manual High Pressure for 15 minutes. Carefully Quick Release and remove lid.
  • Add coconut milk or coconut cream to pot and lots of sea salt. Stir until totally combined. Working in batches, carefully purée soup in blender and return to pot. Serve with plenty of fresh basil leaves and fresh cracked black pepper.