Gluten Free Tomato Soup (Instant Pot)

Ingredients

• 1 diced Vidalia onion
• 3 large carrots (chopped)
• 2 cloves of minced garlic
• 1 tbsp extra virgin olive oil
• 28 oz crushed tomatoes
• 1 cup vegetable or chicken broth
• 1-2 tsp sugar (optional)
• 1 tbsp tomato paste
• 1/4 cup chopped basil plus extra to garnish
• 1/4 tsp dried oregano
• salt and pepper to taste

Instructions

1. 1

   First, turn your Instant Pot on to the saute mode and saute the chopped onions in 1 tbsp of oil for about 3-5 minutes until soft and slightly browned.

2. 2

   Second, add the garlic and cook for another 30 seconds with the onions.

3. 3

   Next, deglaze any browned bits at the bottom of the pot by pouring in the broth and scraping it with a spatula.

4. 4

   After that, add the chopped carrots, all of the seasonings, the crushed tomatoes, and the tomato paste.

5. 5

   Following that, set your Instant Pot to HIGH pressure for 15 minutes (make sure you set it on sealing, not venting).

6. 6

   Once your Instant Pot is done cooking, allow it to release the pressure naturally for about 10 minutes.

7. 7

   Next, use a handheld immersion blender to puree your soup until it is smooth. You can skip this step if you prefer a chunky soup.

8. 8

   Lastly, give your soup a taste test and add any extra salt and pepper or other seasonings to your liking.

9. 9

   Serve and enjoy!