4 cups low-sodium vegetable broth or stock (sub: chicken stock)
4 (14.5 ounce) cans diced fire-roasted tomatoes, liquid and all
6 tablespoons tomato paste
4 teaspoons sugar
4 tablespoons butter
1 cup half and half, or more to taste
Freshly grated Parmesan cheese, for serving
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Turn on Saute function and heat the oil. Saute the onion and carrots until just beginning to soften, about 4 minutes. Season lightly with salt and pepper to taste, and add the red pepper while they cook. Add the garlic the last 30-60 seconds of cook time. Press Cancel.
Add the broth, tomatoes, tomato paste, and sugar. Season lightly with more salt and pepper and stir until combined. (Freezing instructions begin here.)
Seal and lock the lid. Cook for 7 minutes on high pressure and then quick release the pressure.
Either transfer the soup to a blender or use an immersion blender in the pot and puree until very smooth. (Note: Please be careful during this step! Don’t fill the blender entirely full. Cover the lid with a towel and hold securely while blending, so the lid doesn’t pop off.) Carefully, return the soup to the pot.
Stir in the butter and half and half until butter is melted. Taste and then season the soup with salt and pepper to your preference.
Ladle the soup into bowls and garnish with freshly shredded Parmesan cheese.
Freeze For Later: Follow Steps 1-2.Add the uncooked soup mixture to a gallon-sized freezer bag or round container. Seal and freeze. Tip: Set the freezer bag in a bowl in the freezer for a few hours to help it freeze in the shape of the Instant Pot.
Prepare From Frozen: Note: You will need butter, half and half, and Parmesan to complete this meal. Turn on the Saute function. Saute the frozen meal for 5 minutes to release some liquid. Press Cancel. Seal and lock the lid. Follow Steps 3-6, except cook for 12-15 minutes with a quick release.