Vegan, Gluten free, Dairy free
Since I started my health journey of becoming plant based, I have struggled to find a recipe for a creamy tomato soup that didn't require heavy cream. Finally I created something worth writing home about! This vegan and allergy-free recipe has become one of my all time favorite recipes to warm up over the winter. Not only does it fill my home with a cozy and comforting smell that reminds me of the countless times my Nona's made sauce as I was growing up, but it also packs a nutritional punch with little prep time!
Prep time: 0 minutes
Cooking time: 25 minutes
Pressure Release: 10 mins
Total time: 35 mins
Ingredients:
2 tbsp olive oil
1 medium yellow onion, diced
2 medium carrots, diced
1 garlic clove, diced
32oz salt free tomato sauce
2 cups water or vegetable broth
1 cup red lentils, rinsed
1 tbsp Oregano
1/2 tbsp Parsley
Fresh Basil, diced, amount as desired
1/4 cup coconut milk
Freshly ground black pepper
Directions:
Select the sauté setting on the Instant Pot. Allow to heat but before adding olive oil. Add onion, garlic, and carrots, sauté for 5 minutes until the onions are softened. Add tomatoes, water or broth, red lentils, oregano, parsley and basil.
Secure the lid and set the Pressure Release to sealing. Press cancel to reset the cooking program, then select Soup/Broth setting and set the cooking time to 5 minutes at high pressure. (It will take about 10 minutes to come up to pressure)
When the program ends, let the pressure release naturally for 10 minutes, then move the pressure release to venting to release remaining steam.
Open the pot, add the coconut cream and use an immersion blender to puree the soup until smooth.
Serve hot with freshly group pepper and basil as a garnish.
Enjoy!
Make sure to leave a comment below sharing your experience in preparing this recipe! I hope it helps keep you warm this winter and acts like a hug from my table to yours.
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