292.                Creamy Tomato Sou p

Preparation Time: 10 MINUTES

Cooking Time: 40 MINUTES

Serving: 6

Ingredients:

•        2 tablespoons extra-virgin olive oil

•        1 medium yellow onion, chopped

•        3 garlic cloves, minced

•        3 (15-ounce) cans diced tomatoes

•        4 cups low-sodium chicken broth

•        1 teaspoon dried oregano

•        ½ teaspoon red pepper flakes

•        1 teaspoon fine sea salt

•        ½ teaspoon freshly ground black pepper

•        ¼ cup low-fat plain yogurt

•        ½ cup grated Parmesan cheese

Direction:

1. Select Sauté and add the olive oil to the inner pot. Once the oil is hot, add the onion and garlic and cook for 3 minutes, until they start to soften.
2. Press Cancel and pour in the tomatoes and broth. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot. Stir in the oregano, red pepper flakes, salt, and pepper.
3. Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 5 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally, release the pressure for 10 minutes, then quickly release any remaining pressure.
4. Unlock and remove the lid. Using an immersion blender, purée the soup to a smooth consistency. Stir in the yogurt and grated Parmesan cheese.

Nutrition: Calories: 137; Fat: 7g; Carbohydrates: 13g; Fiber: 3g; Protein: 7g; Sodium: 364mg