Cool winds, crunchy leaves, and pumpkins on the porch mean it\u2019s soup weather<\/a> time at our house. The Instant Pot starts to live on the counter and all of the favorite cold-weather comfort foods start their rotation. Tomato soup was one of my favorite soups before switching to a real-food diet. Now, I don\u2019t think I could eat the canned stuff if I tried, but this homemade version is wonderful.<\/p>\n Another bonus of making homemade soup is the versatility. This recipe is naturally dairy-free, and you can easily increase or decrease the spices and salt to your family\u2019s tastes. (My vote is always more garlic!)<\/p>\n This recipe is so quick to make and you can even make it in one pot if you have an immersion blender (one of my favorite kitchen tools<\/a>). If you don\u2019t have an immersion blender, then simply blend it up in batches in a regular blender. This recipe is grain-free and dairy-free, but tomatoes are nightshades, so this recipe might not be the best for those struggling with autoimmune issues<\/a>.<\/p>\n I love the fresh taste of tomatoes in this. If you\u2019re at the tail end of summer and still have some fresh tomatoes from the garden or farmer\u2019s market, this is a great way to use them. Throughout winter when fresh tomatoes aren\u2019t an option I\u2019ll just use canned, organic ones. <\/p>\n I\u2019ve included instructions for how to make it on the stove or in the Instant Pot. You\u2019ll save a few minutes by using the Instant Pot. However, I\u2019m also a fan of smelling the fragrant spices and tomatoes on the stove as they cook. <\/p>\n Here\u2019s how to make it!<\/p>\n \tHow to Make Basil Tomato Soup <\/h2>\n
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Creamy Tomato Basil Soup<\/h2>\n