Tomato Soup

Instant Pot Pressure Cooker directions:

• Using the saute feature, melt the butter, then add the onion, carrots, garlic, and shallot; cook for 5 minutes or until vegetables are softened and tender, stirring frequently.
• Add the salt, pepper, and 5 basil leaves, cook for another 5 minutes. Then add the sugar, vinegar, chopped tomatoes, and chicken broth; bring to a boil. Press the cancel button, place the lid on the cooker and set to Manual, High Pressure and set timer for 20 minutes.
• When the time has elapsed, allow for a natural pressure release for 10 minutes, then release the remaining pressure. Carefully blend the soup ingredients using an immersion blender until the soup is to your desired consistency. We like a smooth soup with some visible tomato pieces. Add the cream and heat through for 5 minutes.
• Ladle the soup into bowls and garnish with remaining basil leaves that you chiffonade or tear.

Stovetop directions:

• Melt the butter or heat the oil in a Dutch oven or large saucepan over medium heat. Add the onion, carrots, garlic, and shallot and cook for 5 minutes to soften the vegetables; stirring frequently. Add the salt, pepper, and 5 basil leaves and cook an additional 5 minutes.
• Add to the pan the sugar, vinegar, chopped tomatoes, and chicken broth. Bring the mixture to a boil, reduce heat to a low simmer and cook for one (1) hour. Remove from the heat.
• Blend the soup using an immersion blender to your desired consistency. If you don't have an immersion blender, place half of the soup in a food processor or regular blender and carefully blend the soup using a towel to cover the opening of the lid. Add the blended soup back to the saucepan and if desired you can blend again repeating the same process with about half of  the soup.
• Add the cream to the blended soup and heat for 5 minutes.Ladle the soup into bowls and garnish with remaining basil leaves that you chiffonade or tear.