Step 1

Switch your pressure cooker to the SAUTE function and sauté onion in 1 TBSP oil for 3-5 minutes, until edges are golden and tender. Add garlic at very end and cook 30 seconds more while stirring.

Step 2

To deglaze any browned bits of onion from the pot, add vegetable broth and  scrape with spatula. (This adds flavor to the broth and helps prevent the IP's auto-shutoff "burn" feature.)

Step 3

Add chopped carrots, seasoning (salt, pepper, oregano, basil, and optional sugar) along with canned tomatoes and tomato paste.

Step 4

Set to HIGH pressure for 15 minutes and allow to come to pressure, allowing a natural pressure release for about 10 minutes.

Step 5

Use a hand held immersion blender to puree until fabulously smooth. You can also blend the soup, in two batches, in your blender or food processor.

Step 6

Lastly, give the soup a taste and adjust broth/tomato/seasoning to taste, adding any extra of whatever you prefer to get your ideal thickness and flavor. Additional broth can be added for a thinner soup and 3-4 ounces of cream cheese or heavy cream can be added (after cooking) for a creamy soup. Simply add extra spices to compensate for any additions and taste as you go. Easy peasy!

Step 7

Serve piping hot with a melty grilled cheese sandwich and enjoy!