Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 4 medium carrots (peeled and chopped)
  • 1 large sweet onion (sliced)
  • 4 cloves garlic (chopped)
  • 1 and 1/2 cups vegetable or chicken broth
  • 2 (28 ounce) cans fire-roasted crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon table salt
  • 15-20 cranks fresh-ground black pepper

Instruction

  • Turn the Instant Pot to its sauté function and warm the oil. Add onion and carrots, then cook for 3-5 minutes, until golden and slightly tender. Add garlic and cook 30-60 seconds more.
  • Pour in broth and scrape the bottom very well to remove any browned bits. Add crushed tomatoes, tomato paste, basil, oregano, thyme, salt, and pepper. Stir well. Close and seal the Instant Pot, and cook for 12 minutes on manual/high pressure.
  • When finished, allow an 8 minute natural pressure release, then vent remaining steam and open the lid.
  • Purée until smooth using an immersion blender, or by transferring the soup (very carefully!) in batches to a traditional blender.
  • Test and add extra salt and/or pepper to taste. Enjoy!