Tomato Basil Soup

It was raining today, and I had 2 slightly wrinkled tomatoes, so I decided to make Tomato Basil Soup.

 

Ingredients:

• 1.5 tablespoons olive oil
• 1/3 cup or so baby carrots, chopped
• 1/3 cup or so onion, chopped
• 1/3 cup or so celery, chopped
• 1 28 oz can fire roasted San Marzano tomatoes 
• optional - 2 wrinkled raw tomatoes, diced
• 1 cup chicken broth
• 1 teaspoon dried basil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons Parmesan cheese, shredded
• 1/2 teaspoon Worcestershire sauce
• optional, 1 rounded tablespoon pesto sauce

Instructions:

1. Heat pressure cooker pan on medium, add olive oil and spread around pan
2. Add carrots, onions, and celery. Saute for 4 or 5 minutes until onions soften a bit.
3. Add tomatoes, chicken broth, basil, salt, pepper, cheese, and Worcestershire sauce
4. Seal pressure cooker, bring to high pressure
5. Cook for 5 minutes
6. Remove from heat, allow to release pressure naturally (about 5 minutes, maybe)
7. Use immersion blender to blend soup until smooth
8. Taste - adding pesto (optional) and salt/pepper as needed

Carole's Notes:

We liked this! I added the pesto since I have a jar open, and served the soup with cheese toasts! It is a pretty quick soup. This makes about 4 servings.