½-1teaspoongranulated sugardepending on desired sweetness
½teaspoonkosher salt
½teaspoonblack pepper
1teaspoonItalian seasoning
For serving: croutonsfresh herbs
Instructions
Add all ingredients to the Instant Pot inner pot in the order given. Do not stir.
Close and lock the lid. Be sure that the pressure release valve is set to sealing.
Press manual high pressure and adjust the time to 15 minutes.
Once the cooking time has ended, let the pressure naturally release for 10 minutes.
Carefully turn the pressure release valve to venting to release any remaining pressure.
Carefully puree the soup with an immersion blender until smooth.
Adjust seasonings to taste.
Serve soup with fresh chopped basil and croutons, if desired.
Notes
For an ultra-smooth soup, carefully transfer the soup to a high speed blender and blend until smooth. A blender will make for a smoother puree than an immersion blender.
You can use chicken broth instead of vegetable broth if you prefer.
Sugar is optional but helps to balance the flavors.
For creamier soup, add in ¼ cup heavy cream after cooking.