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I love the approach of soup weather at our house, when the Instant Pot starts to live on the counter and all of the favorite cold-weather comfort foods start their rotation. In fact, tomato soup was one of my favorite soups before switching to a real-food diet. Now, I donât think I could eat the canned stuff if I tried, but this homemade version is wonderful.
Another bonus of making homemade soup is the versatility. This recipe is also easily adapted to dairy-free, and you can easily increase or decrease the garlic and salt to your familyâs tastes. (My vote is always more garlic!)
This recipe is so quick to make and can even be made in just one pot if you have an immersion blender (one of my favorite kitchen tools). This recipe is grain-free and dairy-free, but tomatoes are nightshades, so this recipe might not be the best for those struggling with autoimmune issues.
To adapt this to the Instant Pot, saute oil or butter, onion, and garlic in the Instant Pot for 2-3 minutes, stirring constantly. Add ingredients, close the top, and set pressure to High for 15 minutes. Let steam release naturally for 10 minutes. Remove lid and puree with an immersion blender right in the pot, and serve.
I love to serve our tomato soup with a seasonal side. Sometimes itâs as simple as cut-up apples or sometimes as fancy as this tasty beet and arugula salad.
If you are mostly grain-free but still want the taste of the classic grilled cheese pairing, top the soup with some crunchy Parmesan chips.
Other ideas to add some fun textures and flavors (and even add more vegetables!):
It takes less than 30 minutes to make this soup, but life is busy and sometimes I donât even have that. Kettle & Fire, my favorite broth-makers, also has an amazing ready-made tomato soup that I make sure to keep in the pantry for busy nights. The taste and nutrition are as good as homemade!
Simple and fast tomato soup. Grain free and dairy optional.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 +
Place diced onion in a large pan with the butter or coconut oil.
Saute over medium heat until the onions are soft and translucent.
Add the minced garlic and tomatoes and saute an additional 2 minutes.
Add the remaining ingredients to the pan and bring to a boil.
Reduce heat and simmer for at least 5 minutes. For richer flavors, you can simmer for up to 30 minutes.
Garnish with chopped basil and serve.
It worked for me following these instructions.
Serving: 11/2 cups | Calories: 367kcal | Carbohydrates: 26.5g | Protein: 8.5g | Fat: 27.9g | Saturated Fat: 20.5g | Cholesterol: 34mg | Sodium: 896mg | Fiber: 6.1g | Sugar: 15.1g
What is your favorite kind of soup? Share below!