1tablespoonfresh thyme leavesor 1 ½ teaspoon dried thyme
2tablespoongluten-free tamari,or soy sauce or coconut aminos
1 ¾cupshalf and half cream,OR 1 14 oz can full-fat coconut milk
1 ½teaspoonsea salt
½teaspoonblack pepperfreshly ground
fresh basil leaves or parsleyfor garnish
Using the sauté function on the Instant Pot, heat olive oil. Add onion, carrots and garlic and cook till tender but not browned. Stir in tomato paste.
Add chopped tomatoes with liquid, bone broth, thyme, bay leaf and coconut aminos. Scrape up any browned bit off the bottom of the pot.
Cook on Manual for 15 minutes. Use the Quick Release function when time is up.
Remove the lid and remove bay leaf. Stir in room temperature cream OR coconut milk (for vegan or paleo). Season to taste with salt and pepper.
Purée in batches in a blender.
Garnish with freshly chopped basil (for vegan) and/or crumbled cooked bacon for paleo diet.
If you don't own an Instant Pot, you can make this homemade soup on the stovetop. Follow the recipe directions in the recipe card below, but simmer in a large heavy-bottomed pot instead of using the Instant Pot.When the vegetables are tender, remove the bay leaf and the thyme stems and stir in the cream or coconut milk. Season to taste with salt and pepper. Purée in batches in a blender. Garnish with freshly chopped basil (for vegan) and/or crumbled cooked bacon for paleo or keto diets.