Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil, (extra virgin (or avocado oil))
  • 1/2 cup yellow onion, (chopped)
  • 1 large carrot, (chopped)
  • 3 cloves garlic, (roughly chopped)
  • 1 tbsp tomato paste
  • 1 28 oz can San Marzano tomatoes, (chopped)
  • 2 cups vegetable broth (or chicken broth)
  • 1 tbsp fresh thyme leaves (or 1 1/2 tsp dried thyme)
  • 1 bay leaf
  • 2 tbsp gluten-free tamari, (or soy sauce or coconut aminos)
  • 1 3/4 cups half and half cream, (OR 1 14 oz can full-fat coconut milk)
  • 1 1/2 tsp sea salt
  • 1/2 tsp black pepper (freshly ground)
  • fresh basil leaves or parsley (for garnish)

Instruction

  • Using the sauté function on the Instant Pot, heat olive oil. Add onion, carrots and garlic and cook till tender but not browned. Stir in tomato paste.
  • Add chopped tomatoes with liquid, broth, thyme, bay leaf and tamari soy sauce. Scrape up any browned bits from the bottom of the pot.
  • Cook on Manual for 15 minutes. Use the Quick Release function when time is up.
  • Remove the lid and remove bay leaf. Stir in room temperature cream OR coconut milk (for vegan or paleo). Season to taste with salt and pepper.
  • Purée in batches in a blender. 
  • Garnish with freshly chopped basil (for vegan) and/or crumbled cooked bacon for paleo diet.