1/4cupchopped fresh parsleystems trimmed and leaves chopped
1/8teaspoonground black pepper
1/4cupchopped fresh basil
328 ouncecans whole peeled tomatoes
1/4cuplite coconut milk
Turn the Instant Pot to the saute mode.
Add oil to the Instant Pot. When the oil is hot add chopped onions, chopped carrots, minced garlic, chopped celery, salt, and ground black pepper.
Sauté for 6-7 minutes stirring often. Cook until the vegetables soften, and the onions become transluscent.
Hit the cancel button to stop the saute. Let the vegetables cool for about 10 minutes.
In a blender add tomatoes, vegetables stock, coconut milk, and sauteed vegetables Be careful not to overfill the blender. Puree until all is blended. You may need to do this in small batches.
Add the puree mixture back to the Instant Pot, add the basil, and stir well.
Put the lid on the Instant Pot, and cook for 20 minutes on high pressure.
When the 20 minute timer is up allow the pot to depressureize for 5 to 10 minutes and then quick release the rest.
After the tomato soup is cooked you have two options for serving. You can serve as is or let the vegetable cool and blend into a puree with the rest of the ingredients. Either way, the soup will taste amazing. One has a chunkier consistency and the other is a very smooth puree. You can serve as is, sprinkle with parsley and/or basil. You can serve over pasta (elbows work great) or with bread. Enjoy!