In the pressure cooker, set to sauté, heat the oil over medium heat until shimmering. Add the onion and sauté until the onion is translucent. Season to taste with salt and pepper.
2 tablespoon olive oil, 1 cup finely chopped onion, salt and pepper
Add the tomatoes, water, garlic, and seasoning mix and stir well. Cover and seal the pressure valve. Set the machine to manual and cook for 10 minutes. Release the pressure, being careful of the steam.
56 ounces crushed tomatoes, 1 tablespoon chopped garlic, 1 tablespoon Italian Seasoning Mix, 2 cup water
Blend the mixture with an immersion blender until very smooth. Alternatively, you can puree it in a food processor or blender.
Stir in the cream. Season to taste with salt and pepper. Adjust the texture by adding water if desired.
1 cup heavy cream
Notes
Nutritional values are approximate and based on ¼ the recipe. Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. For longer storage, freeze the soup in portion-size containers.To freeze: allow the soup to cool before placing in portion-size containers. Chill completely in the fridge prior to freezing. Reheat in the microwave or in a pot on the stove.To make this dairy-free: omit the heavy cream or substitute coconut milk for the cream.Garnishes can take your soup to the next level. Consider topping this soup with croutons, freshly chopped basil or green onion, shredded cheddar or parmesan cheese -- or a combination of them all.