Easy to prepare and perfect for cold days.
Preparation time: 15 minutes
Cooking time: 25 minutes
Servings: 4-6
Ingredients:
5 cups coarsely chopped fresh tomatoes, with seed and juice
2 tablespoons olive oil
1 medium onion, diced
2 celery ribs, diced
1 large carrot, chopped
1/2 cup vegetable broth
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon freshly ground Pepper
3/4 cup coconut cream
Directions:
1. Heat olive oil in the pressure cooker using the "brown" or "sauté" button. Add onions; cook and stir for 2 minutes. Add celery and carrots; cook and stir for 4 minutes.
2. Add the tomatoes, broth, basil, thyme, salt and pepper.
3. Close the lid and lock. Cook for 15 minutes at high pressure. At the end of the cooking time, use the Natural Release method.
4. Use a regular or immersion blender to puree the soup.
5. Return to the pressure cooker then stir in the coconut cream. Let simmer, uncovered, stirring occasionally for about 3 minutes.