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Tomato Basil Soup

Equipment

  • Pressure Cooker

Ingredients

  • 1 Lrg Onion, diced I used 2 small onions
  • 4 Stalks Celery, diced
  • 1-2 T Minced Garlic
  • 1 C Chicken Broth
  • 2 14.5 oz Diced Canned Tomatoes
  • 2 14.5 oz Diced, Canned Tomatoes with Basil, Garlic and Oregano You can sub plain diced canned tomatoes
  • 2 T Diced Fresh Basil
  • Salt and Pepper to taste
  • 1/2 C Shredded Parmesan Cheese
  • 2 T Fat, I used ghee
  • 1 Bay teal, optional

Instructions

  • Place your fat in your pressure cooker. Make sure your pressure cooker is set to saute. Add your diced onion.
  • Saute for a few minutes. Add your minced garlic. Saute for a few minutes.
  • Add your diced celery. Saute for at least 4 minutes.
  • Pour in your canned tomatoes and diced basil. Stir. Add your bay leaf. Set to seal, vent closed. Set to cook for 4 minutes on high.
  • When the time is up, carefully vent the pressure. When the pressure is released. carefully remove the lid. Remove the bay leaf.
  • Smooth the soup with whatever method your choose. Add salt, pepper, and shredded Parmesan cheese.
  • Stir. Serve hot with desired toppings and sides.