Pressure Cooker Tomato Basil Soup


2 tbl Olive Oil
1 lg Yellow Onion, peeled and chopped
3 cloves Garlic, peeled and minced
3 lg Carrots, cleaned and sliced
2 tsp Dried Basil
2 tsp Salt, or to taste
1 tsp Black Pepper
2 Cans Italian Peeled Plum Tomatoes
2 tbl Tomato Paste
1 1/2 cu Chicken Broth
1 tbl Sugar
1/3 cu Fresh Basil, loosely packed, then finely chopped
1/4 cu Parmesan Cheese, finely grated


Additional Fresh Basil, chiffonade
Parmesan Cheese


Set pressure cooker to sauté and allow it to heat up. When the pot is hot, add olive oil and onions and sauté for 2 minutes. Add garlic and carrots and sauté for an additional 2 minutes. Add basil, salt and pepper. Sauté for 1 minute. Add tomatoes, tomato paste, chicken broth, and sugar. Stir ingredients and then cover with lid. Set pressure cooker to high pressure at 6 minutes. After 6 minutes allow pressure cooker to release pressure naturally, about 20-25 minutes. Carefully remove the top and add fresh basil and parmesan cheese.  Puree ingredients until smooth.

Serve in individual bowls and top with additional basil and parmesan cheese.