Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 yellow onion (diced)
  • 4 cloves garlic (minced)
  • 1 stalk celery (diced)
  • 1 pound cherry tomatoes (cut into halves)
  • 14 ounces crushed tomatoes
  • 1 teaspoon white sugar
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon coarse ground black pepper
  • 1 pinch red pepper flakes
  • 1 teaspoon paprika
  • 1 teaspoon dried basil
  • 4 cups veggie broth (or chicken broth)
  • 1 cup heavy cream

Instruction

  • Select Sauté and adjust to High or More, once it reads HOT add the olive oil.
  • Once the oil is simmering, saute the onion for 2 minutes, stirring occasionally. Add the garlic and cook for 30 seconds.
  • Add the celery and tomatoes and cook stirring for 4-5 minutes.
  • Cancel Saute function and add the rest of the ingredients, except heavy cream.
  • Close the lid and point the valve to Sealing.
  • Pressure Cook for 10 minutes. Followed by a 15 min Natural Pressure Release and after that release manually any remaining pressure.
  • Open the lid, stir in the heavy cream, taste and adjust for salt and pepper and use an immersion blender to puree the soup.
  • Serve garnished with fresh basil.