Ingredients

• 1 onion, diced
• 3 carrots, diced
• 2 gloves garlic, minced
• 1 Tbsp extra virgin olive oil
• 28 ounce can crushed or diced tomatoes
• 14 ounce can tomato sauce
• 1Tbsp dried basil
• 1/4 tsp dried oregano
• salt and pepper to taste
• 2-3 Tbsp heavy cream or milk

Method

1. In your instant pot, turn on the saute function and add the olive oil and onion and saute for 3-5 minutes until translucent and tender. Add the garlic and saute for 15 seconds.
2. Add in the carrots, seasonings, canned tomatoes and tomato sauce. Make sure to scrape any brown bits from the bottom of the pan.
3. Cover and cook on high pressure for 15 minutes. Allow it to natural release for 10 minutes.
4. Using a blender or food processor, blend the soup in batches until it is the consistency you prefer.
5. Add the cream in, if desired.

Source

Recipe from Peas and Crayons.