Instant Pot Tomato Soup – A Perfect Starter

• Gluten free

• Produce

  • 1 tbsp Basil, dried
  • 1 Onion, medium
  • 2 tsp Parsley, dried
  • 2 28 ounce cans Tomatoes, whole

• Canned Goods

  • 3 cup Chicken stock
  • 2 tbsp Tomato paste

• Condiments

  • 1 tbsp Balsamic vinegar

• Baking & Spices

  • 1 Salt and pepper
  • 1/4 cup Sugar

• Oils & Vinegars

  • 1 tbsp Oil

Found on honestandtruly.com

Description

Ingredients

• 1 medium onion, diced
• 1 T oil
• 2 T tomato paste
• 2 28 ounce cans whole tomatoes
• 3 c chicken stock
• 2 t dried parsley
• 1 T dried basil
• salt and pepper, to taste
• 1 T balsamic vinegar
• 1/4 c sugar

Directions

• Turn your Instant Pot to saute. Let it heat while you dice your onion. Add oil then the onion and tomato paste. Stir and let cook about three minutes until onion softens and turns translucent but before it browns. Turn off the Instant Pot and add your tomatoes (including the juices) and stock. Stir to ensure nothing sticks to the bottom.
• Add salt, pepper, basil, and parsley. Turn the Instant Pot to soup, and set it for 10 minutes. Be sure the valve is set to closed.
• When the timer goes off, let it sit. After 10 minutes, release the pressure and open pot.
• Stir in balsamic vinegar and sugar. Use your immersion blender to puree, and place in a blender (again do this in batches, not more than a third of the way full and using a kitchen towel to manually hold on the top). Test for seasoning and add additional salt or vinegar as needed.
• Serve immediately, or let cool and store in a sealed container in your fridge up to four days.