pinch or two of stevia or natural sweetener of choice, if desired
Place tomatoes and garlic into high-powered blender.
Process on high for about 1 minute, or until completely pureed OR for a chunky style soup, pulse a few times to get desired consistency.
Pour tomato puree into insert pot of pressure cooker.
Add bone broth, butter, and salt.
Cover the pot, checking the seal and components to make sure all is well.
If using an electric cooker, set to high pressure for 20 minutes. If using a stove-top cooker, bring to high pressure and maintain for 20 minutes.
When cooking time is done, let depressurize naturally for 10 minutes, then place a towel over the venting knob and release the remaining pressure (or let sit until all pressure has naturally released).
Chop fresh basil finely then add to soup with cream. Using an immersion blender, give it a quick whirl. Alternatively, add cream and chopped basil to blender and pulse several times until the basil is in very small pieces. Stir into soup before serving.
If desired, add a bit of stevia or desired sweetener to cut the acidity of the tomatoes. Enjoy!
CoursesMain Dish, Soup
Recipe by Traditional Cooking School by GNOWFGLINS at https://traditionalcookingschool.com/food-preparation/instant-pot-tomato-basil-soup-nourishing-thm-friendly/