Multicooker Rustic Tomato Soup

1 Tbsp. Butter
2 cloves garlic, peeled and minced
2 (14.5 oz.) cans chicken broth
2 (28 oz.) cans diced tomatoes (or petite diced), drained
1 (14.5 oz.) can of tomato sauce
1 Tbsp. basil
1 Tbsp. tomato paste
½ tsp. black pepper
1 cup half and half
1 cup non-fat Greek yogurt

Optional
Fresh shredded Parmesan cheese
Garlic croutons

Directions

Select “Sear” and melt butter in pot. Add garlic and sauté for approximately 1 minute.

Add chicken broth, diced tomatoes, tomato sauce, basil, tomato paste, and pepper to pot. Place the lid on and turn the exhaust valve to “Sealing”.

Select “Soup” setting and press “Adjust” until “Less” is illuminated, which is a 20 minute setting. Then press the “Start” button.

When cooking cycle is complete, press “Cancel” and use a quick pressure release method.

Open lid and stir in half and half and yogurt.

The soup will have a chunky consistency. If a smoother consistency is desired, remove soup from pot and puree in a blender (or use an immersion blender) until desired consistency is reached.

Top with Parmesan cheese and croutons prior to serving (if desired).