Instant Pot Vegan Creamy Tomato Basil Soup

I just recently finished the 21 Day Daniel Fast. No meat, no dairy, no sugar and no caffeine for 21 days. It wasn't as bad as I had built it up in my mind to be (isn't that the truth with all fears in life?) but, it was a challenge to find new and interesting ways to enjoy food and stick to the plan. This soup was a staple for me on the fast and its super healthy and super easy!

  • 2 tbsp black truffle infused olive oil (you can buy it at Trader Joe's)
  • 1 whole yellow onion - chopped
  • 4 large cloves of garlic - chopped
  • 2 large tomatoes - chopped
  • 1 can of tomato sauce with 1 can of water
  • Fresh basil - chopped (as little or as much as you like, I like a lot and probably used about 1 cup)
  • Canned coconut milk
  • Salt and Pepper
  1. Turn your IP on the saute setting and add the olive oil, onion, garlic and a little S&P.
  2. After the onions are translucent, add the chopped tomatoes, tomato sauce, and water and cover with the lid.
  3. Turn the IP off and then select the 'soup' option.
  4. Place the timer to 15 minutes on high pressure and make sure the vent on the top is placed to the 'seal' position.
  5. While the IP is doing its thang, chop your basil.
  6. When the IP is done release the pressure by moving the valve to 'venting'.
  7. Once the IP is done venting, remove the lid.
  8. Throw in your chopped basil and take the cream off the top of the can of coconut milk and add to the soup.
  9. Use an immersion blender to puree the soup, or transfer the soup to a blender and puree so its nice and smooth.
  10. Serve it up hot and enjoy!