Creamy Tomato Soup

 from: https://recipesfromapantry.com/
CREAMY INSTANT POT TOMATO SOUP
This easy, quick and creamy soup is a dump and start recipe that is made with no oil.
INGREDIENTS
3.5 cups (828ml) vegetable broth stock
4 green onions scallions / spring onions, chopped
1 tsp minced garlic
1 tsp dried oregano
½ tsp smoked paprika
6 basil leaves
salt
black pepper
45 ounces 3 x 15oz (400g) cans of diced or crushed tomatoes with juice
2-3 tbsp almond butter optional
toasted almonds for topping optional
INSTRUCTIONS
INSTANT POT METHOD:
Add all of the ingredients to the Instant Pot insert.
Place lid on the Instant Pot, lock, and turn the valve to the sealing position.
Set for Manual (or Pressure Cook) , high pressure, 5 mins.
When finished, allow for a full natural pressure release (NPR).
Allow soup to cool.
Then stir and serve as is, or if you prefer a smoother soup, blend by using either an immersion blender or transferring the soup to a blender.
Dish up into bowls and top with toasted nuts (if desired), and serve.
STOVETOP METHOD:
Add all ingredients to a large pot.
Bring to a boil, then reduce to a rolling simmer and simmer for about 20 mins till thick.
Serve as is, or blend using either an immersion blender or transferring the soup to a blender.
Dish up into bowls, top with toasted nuts (if desired) and serve.