Instant Pot Garlic Tomato Soup

 

14 tomatoes, sliced in half

1 T., minced garlic

1 large onion, chopped

2 bell peppers, chopped

6 cups chicken stock

2 cups cream

2 cups chopped fresh basil leaves

Salt and freshly cracked pepper to taste

 

 

Place tomatoes into the instant pot. Add garlic, onion, bell peppers and chicken stock. Secure Instant Pot lid. Pressure cook on high for 20 minutes. Allow pressure to release naturally. Once pressure has released, add cream and basil. Using an immersion blender, puree ingredients together. Add salt and pepper to taste. I like to drizzle extra-virgin olive oil over each bowl of soup before serving.