Name: Creamy Tomato Bisque
Ingredients: 1 tablespoon olive oil; ½ cup onion diced; ½ cup celery sliced; 1 cup carrots peeled and sliced; 3 garlic cloves peeled; 1 tablespoon fresh oregano chopped; 1 tablespoon fresh parsley chopped; 1 tablespoon fresh basil chopped; 6 tomatoes 2 pounds, quartered or 1 28 oz can of peeled tomatoes; 1½ cup low sodium broth Note: I use the Better Than Bouillon Organic Vegetable Base; 1½ teaspoon salt; 1 tablespoon honey optional; ¼ teaspoon black pepper or to taste; ½ cup heavy cream

Ingredients

1 tablespoon olive oil
½ cup onion diced
½ cup celery sliced
1 cup carrots peeled and sliced
3 garlic cloves peeled
1 tablespoon fresh oregano chopped
1 tablespoon fresh parsley chopped
1 tablespoon fresh basil chopped
6 tomatoes 2 pounds, quartered or 1 28 oz can of peeled tomatoes
1½ cup low sodium broth Note: I use the Better Than Bouillon Organic Vegetable Base
1½ teaspoon salt
1 tablespoon honey optional
¼ teaspoon black pepper or to taste
½ cup heavy cream

Steps

Set the Instant Pot to saute mode and heat oil. Add onion, celery, garlic, carrots, tomatoes, oregano, basil and parsley cook for a minute until fragrant.
Add broth and salt. Mix well. Close the Instant Pot with pressure valve to sealing.
Pressure Cook for 8 minutes. Followed by quick release or natural pressure release.
Open the Instant Pot, and carefully puree the soup using an immersion blender.
Set the Instant Pot to Saute mode. Stir in honey, cream and pepper. Laddle into bowls, sprinkle some cayenne pepper for an extra kick. Enjoy hot with crunchy croutons.