Creamy Tomato Soup ~ Instant Pot

It's a snowy day here in Georgia and nothing is better than a hot delicious bowl of soup.  Maisie put in her request for Creamy Tomato Soup.  As we had all the necessary ingredients in the house, her wish was granted.  This recipe was made in our 8-qt Instant Pot but could easily be made in any pressure cooker or even in just a pot on the stove.  We enjoy the soup with a bit of added heavy whipping cream, just for some extra creaminess, but even without the cream the soup is creamy delicious!

Creamy Tomato Soup ~ Instant Pot

• 4 Tbsp. ghee or butter
• 1 med. onion, large dice
• 2 small potatos, peeled and large dice
• 2 cloves garlic, roughly chopped
• 1/4 tsp. black pepper 
• 1/3 cup sundried tomatoes
• 1 - 14.5 oz. can diced tomatoes
• 1 - 14.5 oz. can tomato sauce
• 1 -  6 oz. can tomato paste
• 4 cups water
• 2 tsp. sea salt
• 1/2 cup heavy whipping cream (optional)

Heat pressure cooker and add the ghee.  Once metled, add the diced onion and sautee until tender.  Add the potato, garlic & black pepper.  Mix well and saute until the garlic is fragrant.  Add the sundried tomatoes, diced tomatoes, tomato sauce, tomato paste, water, and salt.  Close the pressure cooker and steam release valve.  Set high pressure for 10 minutes.  When time is up, allow for 10 minutes of natural release and then release any remaining pressure with quick release.  Use an immersion blender to blend the soup smooth.  Add additional salt and pepper to taste.  If using the cream, stir in before serving.  

Enjoy