Old-fashioned Tomato Soup

Ingredients:

1 Tbsp butter
1 onion, diced
2 cloves garlic, smashed
1 28 oz can whole or diced tomatoes
1 Tbsp brown sugar (I know, I know, but it bumps up the flavour)
2 cups chicken broth or water
1 Tbsp Worcestershire sauce
1 Tbsp chopped fresh basil (or 1 tsp dried)
1/2 tsp tarragon (optional)
1/2 - 2 tsp salt to taste
1/2 tsp pepper
Optional: to make it into a cream soup, add:
1/2 cup whipping cream, half and half or just milk

Directions:

Press Sauté. Add the butter and onions. Saute for a few minutes until softened and lightly browned. Stir in garlic for half a minute or until fragrant.

Add the tomatoes and stir well to dislodge any stuck-on bits of onion. This will prevent the Burn warning. Add all other ingredients except the cream.

Put lid on the Instant Pot and set to Sealing on the top. Press the Pressure Cook (or Manual) button. Adjust time using the +/- buttons to get to 7 minutes.

When it beeps that it's done, do a Quick Release (move the Steam Release valve from Sealing to Venting). When the pin drops, open 'er up and hit Cancel.

Use an immersion blender to puree the soup until smooth. (Or do this in a blender and return to pot.)

Delicious as it is now, it's simple to make it into a velvety cream soup by stirring in the cream. Add salt and pepper if needed. Serve as is or top with a dollop of sour cream or butter or Parmesan or crackers or whatever your hungry little tummy craves.

(If you want a peek into MY childhood, dip peanut butter and honey sandwiches in this. Ahhhh...memories.)