Step 1

Preheat your oven to 400°F

Step 2

If the tomatoes are large, halve or quarter them. Toss together the tomatoes, onions, garlic, olive oil, salt, and pepper until coated.

Step 3

Spread the tomatoes, onions, and garlic, on a parchment lined baking sheet and roast for 45 minutes.

Step 4

Add the gluten free chicken broth, fresh basil leaves, thyme, oven-roasted tomatoes, onions, garlic, and all the liquid from the baking sheet, and then lastly pour over the crushed tomatoes (see note to the pressure cooker.

Step 5

Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 5 minutes at High Pressure, then let the pressure drop for 10-15 minutes before releasing the remaining pressure and opening the lid.

Step 6

Blend soup using a hand blender in the pan or pour it into a blender, be careful with the hot soup!

Step 7

Taste and season further with salt and pepper as needed.

Step 8

Serve with garnish of fresh basil leaves. Other options include adding a swirl of cream, or full fat canned coconut milk for dairy free.