Tomato Basil Instant Pot Blender Soup

28 oz Can San Marzano Whole Tomatoes

1 can 14.5 oz Vegetable Broth (I used better than bouillon vegetarian with water and weight out 14 oz)

1 small onion chopped

1 carrot chopped

1 celery stock chopped

1 clove garlic

2 TBls FRESH basil or more (this adds to the soup)

1 TBLS tomato paste (I used the kind in the squeeze tube)

1/4 tsp salt

1/2 tsp pepper

1/4 cup Nutritional yeast or (1/4 cup parmesan cheese)

1/4 cup coconut milk from a can or (1/2 cup half and half)

**********if you want it vegan use the yeast and coconut milk, if you don't then add parmesan and cream. ********************

Add everything to the Instant Pot Blender except the last 2 ingredients.

Turn on the blender and push the soup button 2 times to get soup 2 for blended soups.

Hit the start button depending on your model.

Let the machine do the work. Took around 20-30 minutes.

When it is done I took the lid off and added the last 2 ingredients.

I put the lid on and hit the blend button for a few seconds.

I took the lid off to taste it.

I added more salt and pepper and fresh basil until I liked the taste.

****remember parmesan cheese is salty, so depending on if you use it or the nutritional yeast will depend on how much seasonings you do at the end.