Step 1

Wash the tomatoes and place them in the Instant Pot with the mirepoix and Italian seasoning. Add 2 cups of water. Cook on high pressure 25 minutes. Do a quick release when done.

Step 2

Let the cooked tomatoes cool then push them through a food mill to remove the seeds and skins. For a smoother soup, push it through a mesh sieve also using a ladle (recommended).

Step 3

Add the olive oil and salt & pepper to taste. Stir well or use an immersion blender until the oil is completely mixed in.

Step 4

Serve hot, optional garnishes include freshly ground black pepper, fresh basil leaves or nutritional yeast.