Tomato Soup
soup · tomato · vegetarian
Ingredients
- 1 yellow onion, diced
- 3 large carrots, chopped
- 2 cloves garlic, minced
- 1 tablespoon extra virgin olive oil
- 28 ounces crushed tomatoes, canned
- 1 cup chicken broth
- 1 teaspoon sugar (optional)
- 1 tablespoon tomato paste
- 0.25 cup basil
- 0.25 teaspoon oregano, dried
- Kosher salt to taste
Steps
- Sauté onion in oil 3-5 minutes until golden using pressure cooker's sauté function. Add garlic at the end, cook 30 seconds.
- Deglaze pot with broth, scraping browned bits with spatula.
- Add carrots, seasonings (salt, pepper, oregano, basil, sugar), canned tomatoes, and tomato paste.
- Pressure cook on HIGH for 15 minutes, then allow natural release for ~10 minutes.
- Blend with immersion blender until smooth.
- Adjust seasoning and consistency with broth or cream as desired.
Notes
- To make more creamy, add 0.25-0.5 cup of heavy cream after cooking and blend into soup.