When display reads "Hot", add ONION and GARLIC; sauté until tender and lightly browned (about 5 minutes) stirring frequently.
Add TOMATOES, SALT, OREGANO, and BROTH to the pot.
Secure the lid, turn pressure release valve to "Sealing" position and press "Cancel". Then select "Manual" or "Pressure Cook” on HIGH setting for 10 minutes.
When cook cycle ends, allow the pot to sit undisturbed for a 10-minute NPR natural pressure release.Carefully turn pressure release valve to "Venting" to release any remaining steam before opening the lid.
Insert stick blender and puree ingredients to remove all lumps (or use a heat-safe countertop blender). Taste the soup and add more SALT if needed.
Tomato Soup (Stove Instructions)
In a 3.5 quart soup pot on medium-high heat, sauté ONIONS and GARLIC in OLIVE OIL until tender, stirring as needed.
Add TOMATOES, BROTH, OREGANO, and SALT.Bring everything to a boil, stirring as needed.
Cover, reduce heat, and simmer 30-40 minutes until tomatoes fall apart easily.
Use a stick blender or heat-safe countertop blender to puree ingredients into a soup, removing all lumps.
Store tomato soup in airtight container(s) up to 5 days in the refrigerator or 30 days in the freezer.
How many tomatoes in a pound?A baseball-sized tomato is about 1/4 lb. This recipe calls for 4 lbs fresh tomatoes, so you need about 16 tomatoes.How to prep fresh tomatoes for tomato soupThere is almost no tomato prep for this recipe. Simply cut off the stem scar (brown spot where the stem was connected), cut tomato in half, and you're done!Don't waste your time peeling or dicing the tomato ... it's going to be pureed anyway.