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    You are here: Home / Recipes / Instant Pot / Freezer Friendly Dairy Free Instant Pot Tomato Soup

    Freezer Friendly Dairy Free Instant Pot Tomato Soup

    Posted: Oct 17, 2020 Last Modified: Jan 4, 2024 by Carmy · This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Jump to Recipe - Print Recipe

    This delicious freezer friendly Instant Pot Tomato Soup uses pantry staples. There’s always a couple cans of tomatoes in the back of my couple so here’s an easy way to use it up!

    white bowl with tomato soup made in an instant pot with crackers on the side


     

    Dairy-Free Tomato Soup in the Instant Pot

    It’s no secret I’m a fan of tomato soup – on the blog alone, I’ve got a Roasted Tomato and Garlic Soup recipe, a smoky Roasted Corn and Tomato Soup recipe, and a Baked Tomato Soup Mac and Cheese recipe. So when I was doing inventory in my pantry and saw all my canned tomatoes sitting in the shelf, my first thought was to make tomato soup!

    This is one of my favourite basic recipes. It’s simple, doesn’t require too many ingredients, and because all my other tomato soup uses dairy, this tomato soup’s dairy-free! While I have frozen soups with cream in it without issue before, I know some readers prefer not to freeze soups with cream with it so this one’s for you guys! Coconut milk makes this Instant Pot Tomato Soup super creamy and freezes wonderfully.

    It’s truly the easiest tomato soup using canned tomatoes ever. Just dump everything into the pressure cooker, blend when done, and you’ll have an Instant Pot creamy tomato soup recipe in no time.

    white bowl of tomato soup

    What You’ll Need To Make Tomato Soup in the Pressure Cooker

    • onion – sweet or yellow onion works for this tomato soup.
    • garlic – I’m always believe the more the merrier when it comes to garlic!
    • canned tomatoes – either canned diced tomatoes or canned whole tomatoes or a mix of both.
    • vegetable broth – use low sodium when possible.
    • dried basil
    • pinch of salt
    • coconut milk – full fat only!
    flatlay of ingredients for tomato soup

    How to Make Creamy Instant Pot Tomato Soup

    • In the Instant Pot, add in the onions, garlic, canned tomatoes, vegetable broth, dried basil, and a pinch of salt. No need to stir.
    • Place the lid on the pressure cooker, set to seal, and pressure cook for 10 minutes. Natural pressure release for 10 minutes when done before quick releasing.
    • When done, blend with either an immersion blender or regular blender, add in the coconut milk, and blend again until smooth.
    • Serve immediately or freeze for later.
    how to blend tomato soup with stick blender or with a blender

    How to Freeze Instant Pot Tomato Soup

    • Do not freeze hot soup. Once your soup has cooled, pour it into a mason jar, leaving a minimum of 1 inch of space on top. Using the mason jar means there’s always a serving of soup ready to go compared to freezing a large batch in a large container. Be sure you use mason jars that are freezer friendly.
    • When ready to use, let the soup thaw out overnight in the fridge before re-heating it. Follow glass safety instructions – the sudden change in temperature is a no-no. If you don’t want to chance anything, these plastic containers are great for soups.
    • I also like to use Souper Cubes for freezer soups as you can easily freeze in 1 cup servings then stack them later. Watch my Youtube video and see how easily it freezes and pops out to store!

    How to Thaw Frozen Instant Pot Tomato Soup

    • Thawing in the fridge: thaw in the fridge for 1-2 days and microwave, preferably after transferring to a microwave safe container/bowl.
    • Water bath: thaw the frozen soup in a water bath until melted. Reheat on the stove or in the microwave.
    • Directly microwaving it: this method is why I love my Souper Cubes. You can pop the block of frozen tomato soup out of the silicone and then microwave it from frozen in a microwave safe container or reheat it on the stove with an extra splash of broth.
    My Recommendation
    Souper Cubes have very kindly created a discount code for readers here! Use code “CARMY10” for 10% your next order. The code is only valid once per customer. It is perfect for freezing meals in portions!
    Get it Now!

    What to Serve with Tomato Soup

    • grilled cheese
    • pan fried pierogies
    • crackers
    • crispy chickpeas
    • crispy lentils
    • air fryer garlic bread
    • air fryer croutons
    • sourdough croutons
    white bowl with tomato soup made in an instant pot with crackers on the side

    Instant Pot Tomato Soup

    This delicious freezer friendly Instant Pot Tomato Soup use pantry staples. There’s always a couple cans of tomatoes in the back of my couple so here’s an easy way to use it up!
    5 from 1 vote
    Print Recipe Rate this Recipe
    Prep Time: 10 minutes mins
    Cook Time: 10 minutes mins
    Natural Pressure Release: 10 minutes mins
    Total Time: 30 minutes mins
    Servings: 5 servings

    Ingredients

    • ½ onion, roughly chopped
    • 4 cloves garlic
    • 2 cans tomatoes, 796ml/28 oz each, either canned diced tomatoes or canned whole tomatoes or a mix of both. Liquid included, no draining necessary.
    • 3 cups vegetable broth
    • 2 tsp dried basil
    • 1 pinch of salt
    • 1 can coconut milk, 398ml

    Equipment

    • Instant Pot
    • Blender or Stick Blender

    Instructions

    • In the Instant Pot, add in the onions, garlic, canned tomatoes, vegetable broth, dried basil, and a pinch of salt. No need to stir.
    • Place the lid on the pressure cooker, set to seal, and pressure cook for 10 minutes. Natural pressure release for 10 minutes when done before quick releasing.
    • When done, blend with either an immersion blender or regular blender, add in the coconut milk, and blend again until smooth.
    • Serve immediately or freeze for later.
    Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

    Nutrition Per Serving

    Serving: 5servings | Calories: 196kcal | Carbohydrates: 12g | Protein: 4g | Fat: 17g | Saturated Fat: 14g | Sodium: 246mg | Potassium: 510mg | Fiber: 3g | Sugar: 5g | Vitamin A: 192IU | Vitamin C: 18mg | Calcium: 78mg | Iron: 4mg
    Author: Carmy
    Course: Soup
    Cuisine: American
    Nutrition Disclaimer

    More Instant Pot Recipes to Try

    • Instant Pot Meatballs
    • Instant Pot Goulash
    • Instant Pot Buffalo Chicken
    • Instant Pot Chicken Stroganoff

    Other places to connect with me
    @carmyshungry on Instagram
    Facebook
    Shop my Amazon faves
    Email: [email protected]

    Comments

    1. Sandy says

      August 05, 2023 at 7:48 am

      I wonder if you could just use crushed tomatoes?

      Reply
      • Carmy says

        August 05, 2023 at 11:01 am

        I haven’t tried it with crushed tomatoes as it might be too thick and cause a burn notice. If you try it, please let me know! I’m sure there are others wondering as well.

        Reply
    2. Kristen McCarty says

      June 24, 2024 at 2:57 pm

      Can you substitute something else for the coconut milk?… and/or what’s the flavor…..coconutty or just creamy… thanks, Kristen

      Reply
      • Carmy says

        June 25, 2024 at 8:59 am

        Hi Kristen! You’ll have to use a different dairy-free creamer which I haven’t tried. The coconut milk doesn’t make the tomato soup taste like coconut though :)

        Reply
    5 from 1 vote (1 rating without comment)

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    Carmy is a healthy-ish living blogger based in Ontario. Here, you can find healthy-ish recipes including meal prep recipes, Instant Pot recipes, air fryer recipes, and lightened-up family favorites! Follow along for easy, straightforward recipes for any cooking level.

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