A quick and tasty pressure cooker tomato basil soup that is creamy and easy to make.

Ingredients: 1 can 28 oz crushed tomatoes. 1 medium onion, finely chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 cup heavy cream. 1/4 cup fresh basil, chopped. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Set the pressure cooker to saut mode and heat olive oil. Add chopped onion and garlic, saut until softened. Pour in crushed tomatoes, vegetable broth, and season with salt and pepper. Secure the lid, set the pressure cooker to high pressure, and cook for 5 minutes. Release pressure naturally for 10 minutes, then quick-release remaining pressure. Open the lid, stir in heavy cream and fresh basil. Simmer for an additional 5 minutes on saut mode until heated through. Adjust seasoning if necessary. Serve hot, garnished with additional basil if desired.

Prep Time: 10 minutes

Cook Time: 20 minutes