75.   Tomato Soup

Ingredients

2 1/2 tablespoons unsalted butter

1 small onion (peeled and chopped)

1 carrot (peeled and chopped)

1 rib celery (chopped)

1 teaspoon dried basil

½ teaspoon dried marjoram

2 tablespoons unbleached all-purpose flour

2 cans (14-15 ounces each) diced tomatoes with juices

4 whole sun-dried tomatoes (not oil-packed)

1⁄8 teaspoon baking soda

2 ½ cups vegetable stock

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

Instructions:

•   Melt in an Instant Pot set to the Sauté function, and cook the onions in it for 2 minutes.
•   Mix in the carrots, marjoram, celery and basil and cook for another 4 minutes.
•   Mix in the flour and cook for a minute.
•   Add the rest of the ingredients and close the lid.  
•   Select the Manual function and cook for 8 minutes on high pressure.
•   Do a natural release of pressure.
•   Transfer the soup into a food processor and blend until smooth.

Makes: 6 servings

Nutritional information per serving:

Calories: 105; Total Fat: 5 g; Carbohydrates: 13 g; Proteins: 3 g