Tomato Soup
Pressure Cooker, Soups, Vegetable
Ingredients
1 tablespoon butter, or olive oil
1 cup onion, chopped, about 1 small to medium onion
3/4 cup shredded carrots, about 1 medium to large carrot
1 tablespoon garlic, minced
1 tablespoon shallot, about an half of shallot or 1 small shallot, minced
1 (28 ounce) can Tuttorosso® San Marzano Style Chopped Tomatoes with Sea Salt
8-10 fresh basil leaves, divided, if on the small side use 10 or more
1/2 teaspoon sugar
1 teaspoon white balsamic vinegar
salt and freshly ground black pepper
2 cups chicken broth, or 1 (14.5 ounce) can
1/4 cup heavy cream, or half & half
Directions
Using the sauté feature, melt the butter, then add the onion, carrots, garlic, and shallot; cook for 5 minutes or until vegetables are softened and tender, stirring frequently.
Add the salt, pepper, and 5 basil leaves, cook for another 5 minutes. Then add the sugar, vinegar, chopped tomatoes, and chicken broth; bring to a boil.
Press the cancel button, place the lid on the cooker and set to Manual, High Pressure and set timer for 20 minutes.
When the time has elapsed, allow for a natural pressure release for 10 minutes, then release the remaining pressure.
Carefully blend the soup ingredients using an immersion blender until the soup is to your desired consistency. We like a smooth soup with some visible tomato pieces.
Add the cream and heat through for 5 minutes.
Ladle the soup into bowls and garnish with remaining basil leaves that you chiffonade or tear.