Creamy Tomato Soup

1 cup onion, diced

1 carrot, peeled & sliced

4 cloves garlic, minced

1 tsp. sugar

1 tsp. salt

1/4 tsp. pepper

1 Tbsp. dried basil

1/2 tsp. dried oregano

2/3 cup sun dried tomatoes packed in oil

2 14.5-oz cans diced tomatoes, undrained

1 14-oz can chicken broth

1 cup cream

Optional: Parmesan cheese and fresh basil for garnish

Add all ingredients except cream to an instant pot and pressure cook for 10 minutes. 

Place soup in a blender (do in 2-3 batches if necessary). Add cream. Remove center piece of blender lid to allow steam to escape. Process for a few minutes until smooth.

Add additional salt and pepper to taste. Garnish each serving with a sprinkle of shredded Parmesan cheese and a fresh basil leaf if desired.

Print recipe HERE.