Tomato soup with basil 2.0 instant pot ip

Name: Tomato soup with basil 2.0 instant pot ip
Yield: 4-6 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 small yellow onion diced; 3 celery stalks diced with leaves; 1 red pepper diced, seeds and membrane removed; 6 baby carrots diced; 4 cloves garlic minced; 2 cups chicken or vegetable broth; 1/2 teaspoon kosher salt; 1 cup fresh basil chopped; to taste Fresh ground pepper; 1 (28 oz) can diced tomatoes; 1/2 cup sherry; 1 cup water; 2 tablespoons tomato paste; 1/2 cup heavy whipping cream; Garnishes: Shredded mild cheddar cheese, croutons

Aaron Anderson @aanderson

Sioux Falls

Tomato soup with basil 2.0 instant pot ip

Aaron Anderson @aanderson

Saved

Ingredients

4-6 servings

2 tablespoonsolive oil
1small yellow onion diced
3celery stalks diced with leaves
1red pepper diced, seeds and membrane removed
6baby carrots diced
4 clovesgarlic minced
2 cupschicken or vegetable broth
1/2 teaspoonkosher salt
1 cupfresh basil chopped
to tasteFresh ground pepper
1 (28 oz)can diced tomatoes
1/2 cupsherry
1 cupwater
2 tablespoonstomato paste
1/2 cupheavy whipping cream
Garnishes: Shredded mild cheddar cheese, croutons

Saved

Steps

1

Turn on instant pot to saute high. When hot add olive oil and onions, carrots, red pepper, and celery. Cook about 10 minutes stirring frequently. Add garlic cook for another minute.
2

Add broth, sherry, tomatoes with juice, salt, half the basil, water, and tomato paste. Stir to combine making sure there is no bits on the bottom of pot.
3

Seal pressure cooker and cook at manual (high pressure) for 5 minutes. Then quick release the pressure.
4

After removing lid use a immersion blender to mix and puree till smooth. Or puree in blender in batches.
5

Stir in heavy whipping cream.
6

Ladle into bowls and top with croutons, cheddar cheese, and basil.
7

Enjoy!