Directions

1. Press “SEAR” and add olive oil.
2. When hot, add onions, dried basil, and carrots and sauté for 5 minutes.
3. Add cans of tomatoes, low-sodium chicken broth, salt, and fresh ground black pepper.
4. Place on Duet Pressure Cooker Lid. Press “PRESSURE COOK”. Make sure the pressure release valve is in the “CLOSE” position. Press “PROG” and use the “START/PAUSE” dial to set to “Meat/Poultry”. Cook for 40 minutes.
5. When done, natural release for 35 minutes. Afterward, quick release remaining pressure by turning the pressure release valve to the “OPEN” position.
6. Carefully remove Pressure Cooker Lid when Duet has finished releasing all pressure.
7. Open. Using an immersion blender, blend soup until smooth.
8. Add heavy whipping cream and stir to combine.
9. Pour into bowls, top with fresh basil ribbons and herb croutons, and serve.