====== Tomato Soup ======
==== Ingredients ====
  * 1 yellow onion, diced
  * 3 large carrots, chopped
  * 2 cloves garlic minced
  * 1 tbsp extra virgin olive oil
  * 28 oz canned crushed or diced tomatoes
  * 1 cup low-sodium vegetable broth or chicken broth
  * 1-2 tsp sugar (optional)
  * 1 tbsp tomato paste
  * 1/4 cup chopped fresh basil or 1/2-1 tbsp dried basil plus extra to garnish
  * 1/4 tsp dried oregano
  * salt and pepper to taste
==== Instructions ====
  - Switch pressure cooker to the SAUTE function and sauté onion in 1 tbsp oil for 3-5 minutes until edges are golden and tender. Add garlic at very end and cook 30 seconds more while stirring.
  - To deglaze any browned bits of onion from the pot, add vegetable broth and  scrape with spatula
  - Add chopped carrots, seasoning (salt, pepper, oregano, basil, and optional sugar) along with canned tomatoes and tomato paste.
  - Set to HIGH pressure for 15 minutes and allow to come to pressure, allowing a natural pressure release for about 10 minutes.
  - Use a hand held immersion blender to puree until smooth.
  - Adjust and season to taste, adding broth or cream to achieve ideal thickness and flavor.
==== Notes ====
  * To make more creamy, add 1/4-1/2 cup of heavy cream after cooking and blend into soup until smooth and creamy.