Instant pot tomato soup:
1 onion sliced (I used red but yellow is better)
3 celery stalks cleaned and thickly sliced
8 whole carrots peeled and cut into 2 inch chunks
2tbsp of EVOO
2tsp of Buon Appetito Milford Spice Company
1 cup chicken broth
2 cups heavy whipping cream
3-28oz cans of San Marzano tomatoes
Salt & Pepper - To taste
Parmesan cheese - to taste
Homemade sourdough croutons
Heat EVOO in instant pot. Once warm add onion, celery and carrots. Cool until onions are translucent.
Add Buon Appetito spice, salt and pepper. Stir up.
Add broth, cream and tomatoes. Stir well. (Can add Parmesan and/or cream cheese at this point for rich flavor).
Cook on high pressure for 5 minutes. Then allow for natural release.
While soup is cooking, cut up sourdough and toss generously with EVOO.
Add some EVOO to heavy pan and heat. Add crushed garlic for about 1 minute then add bread. Salt or season as you like. Toast on medium heat until crispy(stir to get all sides).
Once instant pot is depressurized, remove lid and use immersion blender to break down the soup ingredients until smooth consistency. May need to add more salt or pepper at this point to your liking. Can also add red hot or sriracha sauce for a bit of a kick.
Serve in bowl topped with croutons and cheese. Ribbons of basil are nice too.