Instant Pot Tomato Soup

We LOVE grilled cheese and tomato soup at our house. We used to eat this meal once a week (every Thursday, it was a tradition we started when we were first married) but then I got into a new thing and we stopped eating it so regularly. Then we found this new recipe from my favorite girl, Mel, and we haven't been disappointed with it. 

If you love a good grilled cheese and tomato soup then give this recipe a try next time! You won't be disappointed.

Originally found here

Ingredients:

1 Tbsp. olive oil

1 cup diced carrots

1⁄2 cup diced onions

3 cans (15 oz each) diced or whole tomatoes

2 cups chicken broth

1 1⁄2 tsp dried basil

1 tsp sugar

1 tsp salt

1⁄2 tsp baking soda

1 cup milk

1 cup cream

1⁄4 cup flour

Directions

In the instant pot heat the olive oil with the Saute function. Add the carrots and onions and cook, stirring often, until the onions are soft, 2-3 minutes. Add the tomatoes, broth, basil, sugar, salt, oregano, and baking soda. Give the soup a good stir making sure to scrape the bottom of the pot thoroughly. Seal the lid and cook on high pressure for 10 minutes. Let the pressure naturally release for 10 minutes before releasing the remaining pressure. Carefully use an immersion blender to puree the soup until smooth. Whisk the milk, cream and flour together until very smooth. Add to the soup and whisk constantly. Turn the Saute function back on and stir constantly to thicken. Season with additional salt and pepper (very important, you don’t want bland soup I promise!)