Tuesday, December 28, 2010

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.