Tomato Soup

Ingredients

Saute

• 3 tablespoons extra-virgin olive oil
• 1 bunch scallions, sliced
• 1 yellow onion, diced
• 1 large carrot, peeled and sliced into 1/2 inch chunks
• 2 tablespoons cooking sherry

Pre-pressure cook

• 2 (28-ounce) cans whole peeled tomatoes, with their juices
• 1 cup vegetable broth
• 2 teaspoons Worcestershire sauce
• 1 tablespoon dried basil
• 1.5 teaspoons Old Bay seasoning
• 1 teaspoon dried thyme

Post-pressure cook

• 1 (6-ounce) can tomato paste
• 1 cup heavy cream or half-and-half
• 1 (5.2-ounce) package Boursin spread (any flavor) or 4 ounces cream cheese, cut into chunky cubes
• 1.5 teaspoons seasoned salt
• 1 teaspoon black pepper

Note: You may need more seasoned salt to taste. We did 2-2.5 teaspoons

Note: The soup came out too thick for our taste. I just added 1 more cup of vegetable broth to adjust the consistency.