Roasted tomato instant pot soup

Ingredients

• 10 Roma Tomatoes, sliced lengthwise
• 2 tablespoons olive oil, divided
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 28 ounces crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• 2 cups chicken stock
• ¾ cup heavy cream (can use half and half or omit for healthier version)
• Croutons (optional), for garnish
• Shredded Parmesan Cheese for garnish

Roast the Tomatoes

1. Heat the oven to 400 degrees Fahrenheit. Place the halved Roma tomatoes on a baking sheet and drizzle with 1 tablespoon olive oil, salt and pepper.
2. Roast tomatoes in the oven for 45 minutes, set aside.

Pressure Cook

1. Set your Instant Pot to sauté and cook the onions in the remaining tablespoon of olive oil for approximately 4-5 minutes, until the sides of the onions start to become transluscent and browned on the edges.
2. Add the garlic and cook an additional minute.
3. Add the crushed tomatoes, oregano, basil, parsley, and thyme. Mix to combine.
4. Add the chicken stock and roasted tomato halves.
5. Lock the lid in place and move the vent on top to "SEALING." Cook on High Pressure for 15 minutes, allowing the Instant Pot to naturally release for about 10 minutes after the cook time.
6. Release the remaining pressure and open the lid. Use an immersion blender to puree the soup until desired consistency.
7. Stir in the heavy cream.
8. Serve with croutons and a little sprinkle of cheese, if desired. Enjoy!

Original recipe here: https://www.shugarysweets.com/instant-pot-tomato-soup/?fbclid=IwAR06ldpGXzUmWP4jZtQrdgBlTcyXI0OnfdpR92OrvaIV4UecPeDMO158RzE