(Total Time: 9 MINS| Serves: 8)
4 cups peeled, seeded, and cored tomatoes with juice
1 cup homemade chicken broth
Salt, to taste
½ tsp baking soda
1½ cups unsweetened almond milk
½ cup heavy whipping cream
Freshly ground black pepper, to taste
In the pot of Instant Pot, add tomatoes with juice, broth and salt and stir to combine.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “Medium Pressure” for about 3 minutes.
Select the “Cancel” and carefully do a “Quick” release.
Remove the lid and stir in baking soda until well combined.
Stir in almond milk, cream, salt and black pepper and with an immersion blender, puree the soup.
Select “Sauté” and cook for about 4-5 minutes.
Select the “Cancel” and serve hot.
Per Serving (Calories 54|Total Fat 3.8g| Net Carbs 0.52g| Protein 1.7g| Fiber 1.3g)