Instant Pot Tomato Soup
Chop tomatoes into 1 inch cubes and toss with olive oil, garlic, salt and pepper
Place tomatoes into the instant pot. Cover and set to sealing. Cool on manual high pressure for 15 minutes, then do an instant steam release
Transfer cooked tomatoes and their juices into a blender (or use immersion blender) and blend until smooth
Place tomatoes back into the instant pot. Add chicken broth, tomato paste, dried basil, dried oregano, bay leaf, and salt. Cook on sauté mode
Once up to a boil, reduce heat to medium low and simmer until the soup begins to thicken, about 7 minutes
Turn off instant pot and add in whipping cream. Garnish with fresh basil and devour!
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