6 tomatoes2 pounds , quartered or 1 28 oz can of peeled tomatoes
1½cuplow sodium brothNote: I use the Better Than Bouillon Organic Vegetable Base
¼teaspoonblack pepperor to taste
Set the Instant Pot to saute mode and heat oil. Add onion, celery, garlic, carrots, tomatoes, oregano, basil and parsley cook for a minute until fragrant.
Add broth and salt. Mix well. Close the Instant Pot with pressure valve to sealing.
Pressure Cook for 8 minutes. Followed by quick release or natural pressure release.
Open the Instant Pot, and carefully puree the soup using an immersion blender.
Set the Instant Pot to Saute mode. Stir in honey, cream and pepper. Laddle into bowls, sprinkle some cayenne pepper for an extra kick. Enjoy hot with crunchy croutons.
Vegan - use Cashew cream instead of heavy cream. To make cashew cream simply blend ½ cup cashews with ½ cup of water until smooth. To make it nut-free and dairy-free use unsweetened coconut cream. I love Trader Joe's canned coconut cream
Canned Tomatoes - work equally well in this soup, especially when tomatoes are not in season
Dried herbs- substitute freeze-dried herbs for the fresh by reducing the quantity in half
ACE Blender Recipe To make this soup in the Instant Pot ACE blender, simply add all the ingredients except the heavy cream to the blender. Press the soup button 2 times. Ladle into bowls, sprinkle some cayenne pepper for an extra kick. Enjoy hot with crunchy croutons.