Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons butter
  • 1 1/2 cups diced onion
  • 4 garlic cloves (minced)
  • 29 ounces canned diced tomatoes
  • 6 ounces canned tomato paste
  • 1 pint chicken stock (or vegetable broth)
  • 1 1/2 cups heavy whipping cream
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • Fresh basil (for garnish)

Instruction

  • Add butter to the Instant Pot pan on Saute mode until melted, then add the diced onion and saute until it starts to turn translucent.
  • Add the garlic, and continue to saute until the onions and garlic are soft.
  • Add the chicken stock, diced tomatoes, tomato paste, sea salt and pepper, then stir to combine.
  • Place the lid on the Instant Pot and cook on Soup mode for 5 minutes. When the time is up, allow for natural pressure release for 10 minutes, then release remaining pressure.
  • Remove the lid and stir in the heavy cream. Use an immersion blender to blend the soup into a smoother texture. For the smoothest texture, you can blend the cream of tomato soup in a blender.
  • Serve in bowls garnished with fresh basil. Add salt and pepper to taste, if needed.