Tomato Soup

Ingredients

1/3 cup Extra Virgin Olive Oil

8 oz Carrots peeled and chopped (be sure to weigh!)

8 oz Yellow Onion chopped (be sure to weigh!)

1 Tablespoon Dried Basil

3 28 oz cans San Marzano Tomatoes in Purée Italian style

1 cup Chicken Stock/Broth

1-1.5 cup(s) Heavy Whipping Cream or Half & Half

2 teaspoons Kosher Salt or 1 tsp Sea Salt

1 teaspoon Freshly Ground Black Pepper

2 Tablespoons Fresh Basil leaves cut into fine ribbons

Instructions

Chop up the carrots and onions

Select Sauté or Browning on your Pressure Cooker cooking pot and allow to full heat.

Add oil and then add carrots, onions and dried basil. Sauté for 4 minutes, or until vegetables start to caramelize and the onions become a bit translucent.

Add canned tomatoes and chicken broth.

Lock on Lid and close Pressure Valve.  Cook at High Pressure for 5 minutes.

When Beep is heard, allow a full Natural Pressure Release.

Turn Pressure Cooker off and Select Sauté or Browning.  Using an immersion blender and blend until soup is smooth.  Add cream and allow to heat through.  Add salt and pepper to taste.