Best Ever Tomato Soup

Stovetop Cooking Directions

• Melt the butter in a large saucepan over medium heat. Add the onion, carrots, garlic, and shallots to the pan; cook for 5 minutes or until vegetables are tender, stirring frequently. Add the salt, black pepper, and 4 basil leaves; cook for 5 minutes.
• Add canned petite diced tomatoes, ketchup and broth. Bring to a boil; reduce heat to simmer and cook for 1 hour. Remove from the heat.
• In a food processor, blender or using an immersion blender; blend half of the soup until semi-smooth; leaving some pieces visible. Pour blended soup into a saucepan and repeat the process with the remaining half. Add the cream and heat for 5 to 10 minutes. Ladle into soup bowls and garnish with basil leaves.

Instant Pot Cooking Directions

• Press the Sauté button on pressure cooker and add the butter when hot. Melt butter, then add onion, carrots, garlic, and shallots to the pot; cook for 5 minutes or until vegetables are tender, stirring frequently.
• Add salt, black pepper, and chopped basil leaves and stir.
• Add the ketchup, canned petite diced tomatoes, and broth. Bring to a boil, place the lid on the Instant Pot, and set to Manual, High Pressure, and set time for 20 minutes.
• When time is up, allow for natural pressure release for 5 minutes, then release the remaining pressure by turning the valve to Release. Carefully blend soup using an immersion blender until the soup is semi-smooth leaving some visible tomato pieces. Add the cream and heat for 5 minutes.
• Ladle the soup into bowls and garnish with remaining basil leaves.