Creamy Tomato Basil Parmesan Soup
3 1/2 LBS slicing tomatoes - Cored, peeled and cut into quarter pieces
3 TBS butter
1 Large white onion diced
2 Stalks celery diced
1 Large carrot peeled and diced
2 Cloves garlic minced
1/4 Cup Fresh basil diced
4 Cups chicken stock (not chicken broth, but chicken stock - it adds flavor)
1 TBS tomato paste
1/2 Tsp salt
1/2 Tsp pepper
3/4 Cup shredded parmesan cheese
1 Cup half & half
1/2 LB bacon cooked & diced (for garnish)
Put your pressure cooker on soups for 30 minutes.
Melt butter in pressure cooker & sauté onions, carrots and celery until tender.
Add onion and cook for 1 minute longer, stirring often.
Add chicken stock, tomatoes, basil, tomato paste, salt, and pepper.
Put lid on pressure cooker and let cook. When done release steam.
Carefully remove lid and puree mixture. I put in batches through my Ninja blender but most all blenders should do this.
After it has been pureed return to the pressure cooker and turn on simmer or warm and add parmesan and half and half.
Add bacon bits to each bowl to garnish.