This Instant Pot tomato soup is ready in 30 minutes, and can be made with fresh or canned tomatoes. It's versatile, nutritious, vegan and gluten-free as written!
Turn the Instant Pot (or pressure cooker) to the Saute function. Add 1 tablespoon of avocado oil, followed by chopped shallots and sauté for 3-5 minutes, until fragrant and golden.
Add 3 cloves of minced garlic and cook for 30 seconds while stirring, until fragrant.
Add 1 cup of vegetable broth and scrape with a silicone spatula to deglaze. If done right, this will help prevent any "burn" notices!
If using canned tomatoes: Add chopped carrots, 28 oz of crushed tomatoes, 1½ tablespoons of tomato paste, followed by ⅓ cup of basil, ½ teaspoon of oregano, and ¼ teaspoon each of red pepper flakes, salt and pepper.
If using fresh tomatoes: Add chopped carrots, 4 lbs of fresh Roma or other sauce tomatoes, 5 oz of tomato paste, followed by ⅓ cup of basil, ½ teaspoon of oregano, and ¼ teaspoon each of red pepper flakes, salt and pepper.
Set to high pressure and cook for 15 minutes. Allow a natural pressure release for about 10 minutes.
Use a handheld immersion blender to puree until smooth. Alternatively, you can also transfer the soup to a blender or food processor (make sure the container is heat-safe!) and blend in batches.
Taste and adjust the seasoning and top with more fresh basil. Serve the soup hot!
Notes
Best fresh tomatoes: Roma, San Marzano or Paisano tomatoes work best for this since they have lower water content.
Canned tomatoes: You can use whole canned San Marzano tomatoes, diced tomatoes or crushed tomatoes in this recipe. You can also use fire roasted tomatoes.
Adjust consistency: To thin the soup, you can add more broth. To thicken the soup, you can either add cream of choice (e.g., heavy cream or coconut cream) or a spoonful of cornstarch.
Nutrition note: Illustrative nutritional profile calculated using fresh tomatoes, not canned tomatoes.