Instant Pot Tomato Soup
Chop tomatoes into 1 inch cubes and toss with olive oil, garlic, salt and pepper
1
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
2
Transfer cooked tomatoes and their juices into a blender (or use immersion blender) and blend until smooth
3
Place tomatoes back into the instant pot. Add chicken broth, tomato paste, dried basil, dried oregano, bay leaf, and salt. Cook on sauté mode
4
Once up to a boil, reduce heat to medium low and simmer until the soup begins to thicken, about 7 minutes
5
Turn off instant pot and add in whipping cream. Garnish with fresh basil and devour!
6
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