Ingredients
- 14 tomatoes, sliced in half
- 1 tbsp 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
- Extra-virgin olive oil
How to Make It
- 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.