Description
This Instant Pot Tomato Soup is super easy and packed with cauliflower, butternut squash, onions, garlic and tomatoes for deliciously rich flavor! It’s super easy in the instant pot for a one pot easy weeknight dinner!
Ingredients
Units
Scale
- 12 ounces organic frozen butternut squash
- 3 cups cauliflower rice
- 3 15 ounces cans tomato sauce
- 4 cloves fresh garlic, chopped
- 1 small white onion, chopped
- 1 can full fat organic coconut milk
- 3 cups filtered water
- 3/4 cup nutritional yeast
- 1 tablespoon no salt seasoning (optional)
- 2 teaspoon fresh or dried basil
- 1 teaspoon Himalayan or sea salt
- 1/2 teaspoon black pepper
Instructions
- Chop garlic and onions.
- Sauté garlic and onions for 2 minutes in 3 tablespoons water.
- Pressure Cook: add all ingredients leaving out the can of coconut milk and nutritional yeast. Set pressure cook to 3 minutes. When the cooking is done, carefully release the valve until all the air is out. You can also allow it to release naturally.
- Stir in canned coconut milk and nutritional yeast.
- Blend with an immersion blender until smooth and creamy.
- Taste and add in salt/pepper if needed.
- Serve while hot and enjoy!
Notes
- Prep Time: 5 minutes
- PRESSURIZATION: 20 minutes
- Cook Time: 3 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Keywords: Instant Pot, Soup, Tomato Soup, vegan soup, dairy free soup, healthy soup, Dairy Free Tomato Soup