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Instant Pot Tomato Basil Soup

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
 
One serving costs about $1.58

$1.58 per serving

2 people like this recipe

2 likes

This recipe is ready in 25 minutes

Ready in 25 minutes

4 fall,winter,vegetarian,gluten-free,dairy-free,paleo,primal,gluten free,dairy free,paleolithic,lacto ovo vegetarian,primal,whole 30 soup
spoonacular Score:84%

Spoonacular Score: 84%

 

Instant Pot Tomato Basil Soup might be just the soup you are searching for. Watching your figure? This caveman, gluten free, dairy free, and lacto ovo vegetarian recipe has 255 calories, 11g of protein, and 11g of fat per serving. This recipe serves 4. For $1.58 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. It is perfect for Winter. This recipe from Cooking with Curls requires olive oil, onion, carrots, and canned tomatoes. 2 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 25 minutes. Overall, this recipe earns a tremendous spoonacular score of 87%. Similar recipes are Chunky Beef, Cabbage and Tomato Soup (Instant Pot or Stove Top), Chunky Beef, Cabbage and Tomato Soup (Instant Pot or Stove Top), and Chickpea Tomato Soup with Rosemary (Instant Pot, Slow Cooker and Stove Top).

Ingredients

Servings:
1
1  split bay leaf
split bay leaf
28 oz
28 oz canned tomatoes
canned tomatoes
1 cup
1 cup carrots
carrots
1 pinch
1 pinch cayenne
cayenne
4 cups
4 cups chicken stock
chicken stock
1 tsp
1 tsp dried basil
dried basil
0.67 cloves
0.67 cloves fresh garlic
fresh garlic
2 Tbsps
2 Tbsps olive oil
olive oil
2 Tbsps
2 Tbsps tomato paste
tomato paste
1 cup
1 cup yellow onion
yellow onion
1  split bay leaf
1
split bay leaf
28 oz canned tomatoes
28 oz
canned tomatoes
1 cup carrots
1 cup
carrots
1 pinch cayenne
1 pinch
cayenne
4 cups chicken stock
4 cups
chicken stock
1 tsp dried basil
1 tsp
dried basil
0.67 cloves fresh garlic
0.67 cloves
fresh garlic
2 Tbsps olive oil
2 Tbsps
olive oil
2 Tbsps tomato paste
2 Tbsps
tomato paste
1 cup yellow onion
1 cup
yellow onion

Equipment

immersion blender
immersion blender
pressure cooker
pressure cooker
instant pot
instant pot
bowl
bowl
ladle
ladle
immersion blender
immersion blender
pressure cooker
pressure cooker
instant pot
instant pot
bowl
bowl
ladle
ladle


Instructions

Read the detailed instructions on Cooking with Curls

Price Breakdown

Cost per Serving: $1.58
Ingredient
1 split bay leaf
28 ounces canned tomatoes
1 cup carrots
1 pinch cayenne
4 cups chicken stock
1 teaspoon dried basil
6 cloves fresh garlic
2 Tablespoons olive oil
2 Tablespoons tomato paste
1 cup yellow onion
Price
$0.02
$1.70
$0.22
$0.01
$3.09
$0.09
$0.40
$0.33
$0.13
$0.35
$6.34

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

Disclaimer

Nutritional Information

Quickview
254 Calories
10g Protein
10g Total Fat
32g Carbs
48% Health Score
Limit These
Calories
254
13%

Fat
10g
16%

  Saturated Fat
1g
12%

Carbohydrates
32g
11%

  Sugar
16g
19%

Cholesterol
7mg
2%

Sodium
693mg
30%

Get Enough Of These
Protein
10g
21%

Vitamin A
5916IU
118%

Vitamin B3
6mg
34%

Vitamin C
26mg
32%

Potassium
1100mg
31%

Vitamin B6
0.61mg
31%

Manganese
0.59mg
29%

Copper
0.57mg
29%

Vitamin E
4mg
28%

Vitamin K
24µg
24%

Fiber
5g
24%

Iron
3mg
21%

Vitamin B2
0.36mg
21%

Vitamin B1
0.29mg
19%

Phosphorus
165mg
17%

Magnesium
63mg
16%

Folate
53µg
13%

Calcium
111mg
11%

Selenium
7µg
11%

Zinc
1mg
8%

Vitamin B5
0.73mg
7%

covered percent of daily need

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