An easy, creamy tomato soup thickened with sweet potato and nutritional yeast. Gluten free and dairy free, with vegan options, and Instant Pot and stovetop cooking methods.
Easy Creamy Tomato Soup
Ingredients
Instructions
Instant Pot
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Add all the ingredients to the pressure cooker pot.
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Secure the lid and turn the pressure release knob to sealed. Cook at high pressure for 15 minutes.
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When cooking is complete, use a natural release for 5 minutes, then release any remaining pressure.
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Blend the soup with an immersion blender or high-speed blender until extra smooth.
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Add the optional coconut or oat milk, ghee or olive oil, and basil. Add extra salt and spices to taste. Serve warm and enjoy!
Stove top (use a non-reactive pot)
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Heat a stainless steel, enamel-coated cast iron, ceramic or glass pot over medium heat. Add the ghee, then the leeks. Sauté 10 minutes, stirring occasionally, until softened and golden. Add the remaining vegetables and sauté another 7 minutes.
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Add the tomatoes with their juice and the remaining ingredients and spices. Bring to a boil, then reduce the heat, partially cover and simmer for 10 minutes.
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Blend until extra smooth, then finish as above.
Note
- Avoid aluminum, cast iron, and copper pots, which can react with tomatoes and make the soup taste metallic.
- When using canned tomatoes, I prefer San Marzano since they are very fresh and I do not react to them.
- Fresh cherry tomato option: blend 4 cups fresh cherry tomatoes with 2 Tbs olive oil until creamy smooth and use in place of the canned tomatoes.
