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Pressure Cooker Creamy Garden Tomato Soup

Danielle Green
  • 20 minutes
  • Serves 8

INGREDIENTS

2 tbsp

butter

1 cup

small yellow onion

6 cloves

garlic, diced

3 lb

garden tomatoes OR 3 (14.5-ounce) cans fire-roasted tomatoes

3

carrots, peeled and roughly chopped

1 cup

chicken stock

2 tsp

granulated sugar

2 tbsp

basil pesto

2 tbsp

balsamic vinegar

1 1/2 tsp

salt

1

bay leaf

3/4 cup

Half & Half

1/2 cup

grated Parmesan

fresh basil for garnish - optional