Creamy Tomato Bisque

Ingredients

• 1 tablespoon olive oil
• 1/2 cup onion (diced)
• 1/2 cup celery (sliced)
• 1 cup carrots (peeled and sliced)
• 3 garlic cloves (peeled)
• 1 tablespoon fresh oregano (chopped)
• 1 tablespoon fresh parsley (chopped)
• 1 tablespoon fresh basil (chopped)
• 6 tomatoes (2 pounds , quartered or 1 28 oz can of peeled tomatoes)
• 1 1/2 cup low sodium broth (Note: I use the Better Than Bouillon Organic Vegetable Base)
• 1 1/2 teaspoon salt
• 1 tablespoon honey (optional )
• 1/4 teaspoon black pepper (or to taste)
• 1/2 cup heavy cream

Instructions

1. 1

   Set the Instant Pot to saute mode and heat oil. Add onion, celery, garlic, carrots, tomatoes, oregano, basil and parsley cook for a minute until fragrant.

2. 2

   Add broth and salt. Mix well. Close the Instant Pot with pressure valve to sealing.

3. 3

   Pressure Cook for 8 minutes. Followed by quick release or natural pressure release.

4. 4

   Open the Instant Pot, and carefully puree the soup using an immersion blender.

5. 5

   Set the Instant Pot to Saute mode. Stir in honey, cream and pepper. Laddle into bowls, sprinkle some cayenne pepper for an extra kick. Enjoy hot with crunchy croutons.