▢1 small onion about 1 cup chopped ▢2 garlic cloves ▢3 large carrots 1 cup chopped ▢4 celery stalks 1 cup chopped ▢2 lbs red ripe tomatoes ▢1 lb canned whole tomatoes ▢½ cup basil chopped ▢2 teaspoon salt ▢1 teaspoon dried basil ▢4 cups vegetable broth can use chicken broth ▢½ cup fresh grated parmesan cheese ▢2 cups half and half
Rough chop your veggies. They do not need to be chopped to small because we are going to cook them down and even blend them later.
Set your pressure cooker to saute. Add 2 teaspoon oil to the pot. Add onions and cook for a few minutes. Add in garlic and cook until fragrant.
Pour in vegetable broth. Seal lid, and set pressure cooker to high and cook for 10 minutes. Allow a 10 minutes natural release.
Release remaining steam and remove lid. Blend the contents. You can use an immersion blender, or transfer to a blender to blend.
Stir in fresh grated parmesan cheese. Stir in half and half. Season with salt and pepper to taste.