I am a total lover of all-things tomato-based when it comes to food. It’s a tough one to let go of. My husband unfortunately – is not. (I know, I don’t get it either. If he cooks for himself with tomatoes though he likes them just fine – go figure… isn’t marriage entertaining?)
I have always had my go-to weekly meal be a delicious tomato-based soup where I just use up all of the remaining veggies in the fridge from the week. I feel so accomplished using everything up and it was mine and Maxsen’s (my 4 year old’s) favorite meal – yet my husband dreads the nights I make soup.
So a couple weeks ago I earned another “great wife” badge for improving his quality of life by improving upon my tomato veggie soup recipe that I force on him regularly. Lo and behold, it actually worked out amazing for both of us because he in fact LOVED this soup even though it has the usual tomatoes in it.. and I had to admit to myself that my long-time favorite was no longer my go-to.
The secret ingredient that changed it all for us – coconut milk. I was looking at it on my shelf contemplating adding it. At first I was thinking “umm, I don’t know about this..” because I’m not a fan of sweet soups or dinners usually. The combination between the sweet coconut and the savory tomatoes though, well it’s this really interesting delicious balance that’s not really that sweet and better yet – it’s ridiculously easy to make and takes little effort (something thats a requirement for me as a mom of 2 kids under 4. I need to be able to prep the food faster than the kids can eat it off the cutting board on me).
At last, success. A now family-favorite for ALL of us. 🙂
A delicious spin on a simple tomato-based veggie soup! Add whatever veggies you've got left at the end of the week into this soup and I'm not sure you can go wrong. The broth is a delicious mix of sweet and savory between the fire roasted diced tomatoes and the coconut milk. This is the perfect amount of soup for an 8-quart instant pot.
Add all of your broth ingredients into your pot. (8 qt or larger preferably) This includes the can of tomatoes, coconut milk, veggie broth if you have it and spices. Peel & chop your veggies in whichever way you fancy and add them to your pot. Add enough water at the end to just cover the veggies.
*NOTE: This recipes creates approximately 8-quarts of soup (pending the size of your veggies) - perfect amount for an 8 qt instant pot
IP: Cover and make sure you have the pressure release sealed on the lid. Set to manual for 4 mins. Depending on how cooked you enjoy your veggies you can adjust this. Do a manual pressure release. ENJOY 🙂
Slow Cooker: I have never done it this way but I would estimate 4 hours on high would be sufficient.
Cover with a lid and set burner to HIGH and bring to a boil. Stir and cover again. Reduce heat and simmer for about 20 minutes or until veggies are at your desired consistency. 🙂
**Tips for an easier/quicker/tastier soup:
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