- 2 T. extra virgin olive oil
- 1 small yellow onion, chopped
- 1 large stalk celery, chopped
- 1 large carrot, chopped
- Sea salt and black pepper, to taste
- 2-3 cloves garlic, peeled and chopped
- 1 c. chicken or vegetable stock, preferably organic*
- 3 lbs. fresh tomatoes, chopped
- 1 bay leaf
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ½ c. fresh basil leaves, julienned (+ extra for garnish)
Select the “Sauté” function on the Instant Pot® and add olive oil once hot. Add onion, celery, and carrots and season with salt and black pepper, to taste. Cook, stirring occasionally, until fragrant and vegetables develop some color, approximately 4-5 minutes. Add garlic and sauté for an additional minute.
Pour in stock and deglaze the bottom of the pot, gently scraping up any brown bits off the bottom of the pot with a wooden spoon in the process. Continue cooking for 2-3 minutes before turning the unit off.
Add tomatoes, bay leaf, thyme, and rosemary, and stir to combine. Add lid and lock into place. Position the vent to “Sealing” and set the “Manual” setting to 4 minutes.
When cook time is complete, allow pressure to release naturally for 5 minutes, then manually release any remaining pressure. Remove lid and stir in fresh basil leaves.
To serve, transfer soup to individual bowls while still hot and garnish with additional fresh basil, if desired. Enjoy!
Add additional chicken or vegetable stock to achieve the desired
Amount Per Serving: Calories: 144Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 21mgSodium: 199mgCarbohydrates: 12gFiber: 3gSugar: 7gProtein: 8g
This data was provided and calculated by Nutritionix on 10/21/2019