1 #10 can (6lbs 6oz) Whole Canned Tomatoes
6 T. Olive Oil
3 T. Butter
2 large onions, chopped
3 cloves garlic, minced
8 cups Chicken Broth
3 T. Sugar
2 T. dried Basil
Salt and Pepper to taste
THIS RECIPE FOR AN 8QT Instant Pot.
Saute onions and garlic in the oil and butter until soft. Add remaining ingredients and puree using an immersion blender. Cook on SOUP setting for 10 minutes. Natural Release for 10 minutes, then Quick Release.
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