Instant Pot Tomato Soup (with Fresh or Canned Tomatoes)

For the Soup

• 1 tablespoon avocado oil
• 2 shallots, chopped
• 3 cloves garlic , minced
• 2 carrots, large, chopped
• 1½ tablespoons tomato paste
• 1 cup vegetable broth, substitute water if needed
• ¼ teaspoon red pepper flakes
• ½ cup basil, divided, reserve some for garnish
• ½ teaspoon dried oregano
• ¼ teaspoon salt, adjust to taste
• ¼ teaspoon black pepper, adjust to taste

Using canned tomatoes:

• 28 oz crushed tomatoes

Using fresh tomatoes:

• 4 lbs Roma tomatoes, substitute Paissano

• Turn the Instant Pot (or pressure cooker) to the Saute function. Add 1 tablespoon of avocado oil, followed by chopped shallots and sauté for 3-5 minutes, until fragrant and golden.
• Add 3 cloves of minced garlic and cook for 30 seconds while stirring, until fragrant.
• Add 1 cup of vegetable broth and scrape with a silicone spatula to deglaze. If done right, this will help prevent any “burn” notices!
• If using canned tomatoes: Add chopped carrots, 28 oz of crushed tomatoes, 1½ tablespoons of tomato paste, followed by ⅓ cup of basil, ½ teaspoon of oregano, and ¼ teaspoon each of red pepper flakes, salt and pepper.
• If using fresh tomatoes: Add chopped carrots, 4 lbs of fresh Roma or other sauce tomatoes, 5 oz of tomato paste, followed by ⅓ cup of basil, ½ teaspoon of oregano, and ¼ teaspoon each of red pepper flakes, salt and pepper.
• Set to high pressure and cook for 15 minutes. Allow a natural pressure release for about 10 minutes.
• Use a handheld immersion blender to puree until smooth. Alternatively, you can also transfer the soup to a blender or food processor (make sure the container is heat-safe!) and blend in batches.
• Taste and adjust the seasoning and top with more fresh basil. Serve the soup hot!