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Tomato Basil Soup
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| 2 Tbsp | Olive Oil |
| 1 Medium | Onion, peeled and chopped |
| 2 cloves | garlic, minced |
| 4 (14.5-ounce) cans | diced tomatoes |
| 2 cups | vegetable broth |
| 1/4 cup | fresh basil, chopped, (2 tablespoons dried basil may be used in place of fresh basil) |
| 2 tablespoons | granulated sugar |
| 1 teaspoon | salt |
| 1 cup | heavy whipping cream |
1. Set instant Pot to sauté. Put oil and onion into instant Pot. Cook onion 2 minutes until soft.
2. Add in garlic and cook 30 seconds. Turn instant Pot off.
3. Add tomatoes, vegetable broth, basil, sugar and salt to instant pot and stir to combine.
4. Close lid and set pressure release to sealing.
5. Press manual or pressure cook button and adjust time to 7 minutes.
6. When the timer beeps , quick release pressure and then unlock lid and remove it.
7. Blend soup with an immersion blender.
8. Once blended, whisk in heavy whipping cream and serve.
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