Ingredients
- 1 1/2 pounds Roma tomatoes
- 1 1/2 tablespoons olive oil
- 2 teaspoons garlic minced
- 1/4 teaspoon sea salt plus extra for seasoning
- 1/8 teaspoon freshly ground black pepper
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 dried bay leaf
- 1/2 cup whipping cream
- Thinly sliced fresh basil for serving
Instructions
- Chop the tomatoes into 1-inch cubes and toss with the oil, garlic, 1/4 tsp of the salt, and pepper. Place into the Instant Pot.
- Cover, set the lid to 'Sealing' and cook on manual high pressure for 15 minutes. Steam release immediately.
- Transfer the tomatoes and their juices into a blender and blend until smooth. (If you have an immersion blender, use that!)
- Add the tomatoes back into the Instant Pot, along with all the other ingredients, except the cream and basil.
- Bring to a boil using the 'Sauté' mode. Once boiled, reduce the heat to medium-low and simmer until the soup begins to thicken, about 7 minutes.
- Turn off the Instant Pot and let the mixture cool for a few minutes so the cream doesn't split. Stir in the cream and adjust the salt if necessary. Serve with basil.
