Tomato Bisque

1 tablespoon olive oil

½ cup onion diced

½ cup celery sliced

1 cup carrots peeled and sliced

3 garlic cloves peeled

1 tablespoon fresh oregano chopped

1 tablespoon fresh parsley chopped

1 tablespoon fresh basil chopped

1 28 oz can of peeled tomatoes

1 tablespoon tomato paste

1½ cup low sodium broth

1½ teaspoon salt

1 tablespoon honey optional

¼ teaspoon black pepper or to taste

½ cup heavy cream (or coconut cream)

Set the Instant Pot to saute mode and heat oil. Add onion, celery, garlic, carrots. Sauté 2 to 3 minutes to lightly soften.

Stir in tomato paste. Cook until incorporated and color turns “rusty”, 3 to 4 minutes.

Add tomatoes, oregano, basil and parsley. Scrape the bottom of the pot and cook for an additional minute until fragrant.

Add broth and salt. Mix well. Close the Instant Pot with pressure valve to sealing.

Pressure Cook for 8 minutes. Followed by quick release.

Open the Instant Pot, and carefully puree the soup using an immersion blender.

Set the Instant Pot to Saute mode. Stir in honey, cream and pepper.

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