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Easy Instant Pot Tomato Soup with Crispy Cheese Chips (21 Day Fix | Low Carb| Vegan friendly)

  • Author: Nancylynn
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes (plus time to come to pressure)
  • Total Time: 10 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American

Description

This creamy, delicious, and easy Instant Pot Tomato Soup is made with tomatoes, fresh basil, some veggies, a dollop of coconut cream.  Oh – and don’t forget the crispy cheese chips for the perfect, low carb topping!


Scale

Ingredients

For the soup:

1 cup chopped carrots

1 cup chopped onions

3 cloves of garlic, chopped

2 tsp olive oil

2 tsp butter/vegan butter

2 (28oz) cans of Italian Style San Marzano Tomatoes in puree

1 cup of chicken stock or veggie stock for vegan/vegetarian

2T chopped fresh basil leaves

⅓ cup of coconut cream from a can of coconut milk

dried basil (optional, but I like to add it)

salt

pepper

For the crispy cheese crisps:

⅓ cup shredded sharp cheddar cheese

cooking oil spray


Instructions

For the soup in the Instant Pot

Set Instant Pot to saute and add in butter and olive oil when it’s hot.  Saute carrots and onions until fragrant, then add in garlic. Saute for an additional minute.

Add tomatoes (with puree), chicken stock, ½ tsp of salt, and fresh basil to the pot.  Lock lid and set for 5 minutes. After cook time do a full natural release.

Remove lid.  Add in coconut cream.  Use an immersion blender and blend until soup is smooth.  Taste and adjust with salt, pepper, and dried basil if desired.

For the soup in a crock pot| stove top: 

In a large pot or dutch oven, add in butter and olive oil and saute carrots and onions until fragrant, then add in garlic. Saute for an additional minute.

Add tomatoes (with puree), chicken stock, ½ tsp of salt, and fresh basil to the pot.  Cook for 30 minutes or until carrots are soft and easy to puree, or transfer to a crock pot and cook on low for 6-8 hours.  Check carrots for softness.  

Add in coconut cream.  Use an immersion blender and blend until soup is smooth.  Taste and adjust with salt, pepper, and dried basil if desired.

For the cheese crisps:

Preheat your oven 400 degrees.  Line a baking sheet with parchment paper and spray with cooking oil spray or use a silpat.

Arrange Cheddar cheese (or cheese of your choice) in 10 small ½ tablespoon heaps on the prepared baking sheet.

Bake in the preheated oven until golden brown, about 7 minutes. Keep watch because they burn quick. Cool for 5 to 10 minutes before removing from baking sheets.

Notes

6 servings

21 Day Fix: 1 Green, 1/2 tsp (soup) **If you add the crispy cheese chips, they are 1/10 of a blue each…go ahead and enjoy a few!

WW Blue Plan: 2 points per serving of soup; 10 cheese crisps = 6 points for full fat cheddar, 1 point for fat free cheddar


Nutrition

  • Serving Size: 1 1/2 cups