Healthy Tomato Soup (a veggie packed recipe!)

Updated: Jun 12


It's cold and gross here and grilled cheese and tomato soup sounded awesome! Campbell's is complete crap, please don't eat that stuff. I decided to make my own with pretty much all veggies, a little avocado oil, broth, and lots of seasonings. It didn't disappoint and it didn't take long because the instant pot is SO fast (yet, not instant 🤪) The best part? Each serving packs in tons of veggies!!!! You can easily add this stuff to your grocery list and enjoy a warm comforting bowl with a grilled cheese very soon! As always, if you make it, I want to know!


A note about the ingredients:

Tomatoes-Rich in lycopene which is an antioxidant that can help decrease your risk for heart disease and potentially cancer among many other benefits. They are also rich in vitamins A, C, and K, potassium and folate.

Carrots-Rich in cartenoids which have been linked to improved immune function as well as vitamins A, B, and K, potassium, and biotin.

Onions-Rich in an antioxidant called quercetin that is a potent anti-inflammatory. Also high in vitamin C, B vitamins, and potassium.

Avocado oil-unsaturated fatty acid that is safe and works great in high heat cooking (did you know that olive oil is not meant to be used for cooking at high heat?! 🤯) The oleic acid in the oil keeps it from going rancid as quickly as many other oils. It's also a great source of vitamin E which acts as an antioxidant in our bodies.

You're just going to be radiating good health when you eat this stuff! 🤪


Ingredients:

  • 1 large sweet onion, diced

  • 4 large carrots, chopped

  • 6 cloves garlic minced

  • 1 TBSP avocado oil

  • 2-28 oz canned crushed or diced tomatoes

  • 2 cups chicken or veggie broth

  • 2 TBSP tomato paste

  • 1 tsp dried oregano

  • 1 tsp salt

  • 1/2 tsp pepper

  • 2 TBSP honey (optional if you like a sweeter soup, I did not use)

  • Chopped basil to garnish

Directions:

  • Turn the IP on sauté mode. Once it’s heated up, add the avocado oil, carrots, and onion and cook until golden brown and soft. Add in the garlic and cook for 30-1min or just until fragrant.

  • Pour a splash of broth into the IP and use a wooden spoon to get up any of the brown bits from the bottom of the pot (lots of good flavor there!) Turn the IP off.

  • Add in tomatoes, broth, tomato paste, oregano, salt, and pepper.

  • Turn IP on manual for 8 minutes.

  • Let it cook and natural release for 5 minutes.

  • Release the rest of the steam and use an immersion blender to blend the soup to a smooth consistency (or you can carefully transfer to a blender if needed-then go buy yourself an immersion blender 🤪)

  • Turn the IP to saute once more and add in the honey if you choose. Stir to combine and let it cook for a few more minutes.

  • Taste and adjust seasonings as needed.

  • Garnish with fresh basil or croutons.

  • If you’d like a creamier soup, you can stir in greek cream cheese or a bit of heavy cream if you’d like. I love adding 1 tablespoon of cream cheese per serving if I am feeling a creamier soup.

Nutrition-Makes 8 servings (one heaping cup):

(W/o honey): 104kcal 2gF/18C/3P

With honey: 120kcal 2F/23C/3P