Creamy Tomato Basil Soup

Wow! We are two for two on recipes from Ivy Manning’s “Instant Pot Miracle 6 Ingredients or Less”. This soup paired perfectly with our three-cheese grilled cheese on a chilly, rainy night.soup that’s perfect for a weeknight meal.

ingredients

2 Tbsp olive oil (or the oil from the sun-dried tomato jar)
1 medium yellow onion, chopped
28-oz can San Marzano-style whole tomatoes, with their juice, roughly chopped
2 cups chicken or vegetable broth
1/4 cup chopped, drained, oil-packed sun-dried tomatoes
1 Tbsp sherry vinegar
1/2 cup grated Parmigiano Reggiano cheese
1/2 cup heavy cream
Salt and freshly ground black pepper
1 cup fresh basil leaves, stacked, rolled into a tight cylinder, and thinly sliced crosswise into ribbons

instructions

1. Put the oil in the pot, select SAUTÉ, and adjust to NORMAL/MEDIUM heat. When the oil is hot, add the onion and cook, stirring frequently, until tender, 4 minutes. Press CANCEL.
2. Add the tomatoes and juice, broth, sun-dried tomatoes, and vinegar. Lock the lid, select the PRESSURE COOK function, and adjust to HIGH pressure for 5 minutes. Make sure the steam valve is in the “Sealing” position.
3. When the cooking time is up, quick-release the pressure. Remove the lid and use an immersion blender to blend the soup until smooth. Alternatively, in a blender with the lid slightly ajar, blend the soup in batches. Drape a towel over the lid to prevent splatters. Return the soup to the pot.
4. Add the cheese and cream and stir to combine. Season with salt and pepper. Serve garnished with the bail.

yields

4 servings

source

Instant Pot Miracle 6 Ingredients or Less by Ivy Manning