Ingredients

1 cup chopped onion

5 garlic cloves, minced

7 cups water or vegetable stock

28 ounce can crushed tomatoes

1/2 cup raw cashews

1/2 cup tomato paste

1 tablespoon dried basil

1 teaspoon dried oregano

1 tablespoon maple syrup

Black pepper, freshly ground to taste

Instructions

1. Set Instant Pot to Saute setting. Add chopped onion and cook until softened, about 4 minutes, adding a little water if needed to prevent sticking.

2. Add garlic, stir, and cook for one minute.

3. Add all other ingredients. Stir.

4. Cover Instant Pot with lid, close steam vent, select Pressure Cook High setting, set the time to 7 minutes.

5. When the Instant Pot beeps and the end of the cooking time, let the pressure come down naturally for about 15 minutes. Carefully open the lid.

6. Puree soup in a high-speed blender or with an immersion blender. Taste and adjust seasoning as needed.

Note: This soup can be made on the stovetop. Follow steps 1-3 then cook uncovered over medium heat for 20 minutes stirring occasionally. Finish with step 6.