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.