Cream of Tomato

By: Caro Fuentes

Cream of Tomato
cuisine icon Course
Soups and Creams
cuisine icon Duration
10 Minutes
cuisine icon Diet
Vegan
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
10 minutes, 4 servings, bell pepper, celery salt, coconut milk or cream, garlic, handful of basil, instant pot, latin all-seasoning mix, of tomatoes, olive oil, onion, or plain salt, oregano, pressure cook, soups and creams, vegan, vegetables

serving icon Servings
4 Servings
Ingredients
  • 1 kg/2 lb of tomatoes
  • ½ onion
  • 1 bell pepper
  • ¼ cup coconut milk or cream
  • 3 tbsp olive oil
  • 2 cloves garlic
  • Handful of basil
  • ½ tsp oregano
  • 1 tsp Latin all-seasoning mix
  • ½ tsp celery salt, or plain salt
Instructions
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute, add olive oil, onion and garlic. Then add the tomatoes, bell pepper and basil. Sauté.
  • Add the salt, Latin spice blend (garlic powder, oregano, black pepper, cilantro, cumin), oregano and coconut milk or coconut cream.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set the time to 7 Minutes.
  • Release steam and process.
  • Serve hot, can be paired with an Instant Vortex-grilled cheese sandwich.
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