I GOT AN INSTANT POT FOR CHRISTMAS! AND I AM ALREADY OBSESSED. It’s been SO cold here in Happy Valley, and I’ve been craving some tomato soup, so that’s one of the first things I made in what is now one of my new favorite kitchen gadgets!
I used fire-roasted canned tomatoes to keep it easy peasy, and I built layers of flavor with a mirepoix (carrots, onions, celery), lots of garlic, roasted red peppers, homemade bone broth, and thyme! Coconut cream from a can of coconut milk adds a creamy richness and makes this soup just a bit more decadent.