1 Vidalia onion, diced
3 large carrots, chopped
2 cloves garlic, minced
1 tbsp extra virgin olive oil
28 oz crushed tomatoes, (1 can) or diced
1 cup low-sodium vegetable broth, or chicken broth
2 tsp sugar, optional
1 tbsp tomato paste
¼ cup fresh basil, chopped or 1 tbsp dried basil, plus extra to garnish
¼ tsp dried oregano
salt and pepper, to taste
Switch your pressure cooker to the Saute function and sauté onion in oil for 3 to 5 minutes, until edges are golden and tender.
Add garlic to pressure cooker at the very end and cook for 30 seconds more while stirring.
To deglaze any browned bits of onion from the pot, add vegetable broth and scrape with spatula.
Add chopped carrots, salt, pepper, oregano, basil, and optional sugar along with canned tomatoes and tomato paste.
Set to High pressure for 15 minutes and allow to come to pressure, allowing a natural pressure release for about 10 minutes.
Use a hand held immersion blender to puree until fabulously smooth. Can also blend the soup, in 2 batches, in the blender or food processor.
Lastly, give the soup a taste and adjust broth/tomato/seasoning to taste, adding any desired extra to get ideal thickness and flavor. Simply add extra spices to compensate for any additions and taste as you go.
Serve piping hot with a melty vegetarian grilled cheese sandwich and enjoy!
Additional broth can be added for a thinner soup and 3 to 4 ounces of cream cheese or heavy cream can be added (after cooking) for a creamy soup.
Sugar: 18g
:
Calcium: 107mg
Calories: 158kcal
Carbohydrates: 29g
Fat: 4g
Fiber: 6g
Iron: 3mg
Potassium: 878mg
Protein: 5g
Saturated Fat: 1g
Sodium: 332mg
Vitamin A: 8212IU
Vitamin C: 27mg
