1 Tbsp Olive Oil
2 Tbsp Butter
1 Onion, chopped
4 Cloves of Garlic, pressed or minced
3 15 oz Cans of Diced or Crushed Tomatoes, with juice
4 cups Broth, chicken or vegetable
1 tsp Salt
1/2 tsp Pepper
1 tsp Italian Seasoning
1 Tbsp Fresh Basil, (chopped) or 1 tsp dried
To Finish (Optional, but really makes this soup extra special!)
1/2 cup Grated Parmesan Cheese (or more to taste)
1/2 cup Heavy Cream
Press the Sauté button on the Instant Pot. When the display reads “Hot” add the oil and butter.
Add the onion and cook until translucent, about 7 minutes (let the onion brown a little for better flavor). Stir occasionally.
Ad the garlic and cook for 1 minute, stirring constantly.
Add the tomatoes, broth, salt, pepper, Italian seasoning, and basil. Stir and close the lid of the pot and lock it into place. Set the steam release knob to the Sealing position.
Cancel the Sauté mode. Press the Manual (or Pressure Cook) button and then the + or - button to choose 5 minutes.
When the cook cycle ends, let the pot naturally release pressure for 15 minutes. Then turn the steam release knob to Venting and manually release the remaining pressure.
When the pin in the lid drops, open the lid and stir the soup.
Use an immersion blender to puree the soup to a creamy consistency. Or transfer to a blender and carefully blend the soup in batches. Please use caution!
Stir in the Parmesan cheese and let it melt into the soup.