2 tbsp butter

¹⁄₂ medium yellow onion, finely chopped

2 garlic cloves, minced

2 celery stalks, finely chopped

¹⁄₂ cup finely chopped carrots

4 cups chicken broth

28oz (800g) can diced tomatoes

3 tbsp tomato paste

12oz (340g) jar roasted red bell pepper strips, drained

¹⁄₂ cup heavy cream

1¹⁄₂ tsp erythritol sweetener blend

2 tsp fine grind sea salt

¹⁄₂ tsp ground black pepper

2 tbsp full-fat sour cream (optional)

1 Select Sauté (Normal). Once the pot is hot, add the butter.

2 Once the butter is melted, add the onions, garlic, celery, and carrots to the pot. Sauté for 3 minutes or until the garlic becomes fragrant and the onions begin to soften.

3 Add the chicken broth, diced tomatoes (with canning liquid), tomato paste, and roasted bell peppers to the pot. Stir to combine.

4 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 8 minutes.

5 When the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.

6 Open the lid and add the heavy cream and sweetener. Using an immersion blender, purée the soup until a smooth consistency is achieved and no lumps remain.

7 Ladle the soup into serving bowls. Season with the salt and pepper, stir, and then top each serving with 1 teaspoon of the sour cream (if using). Serve hot.

tip To make this recipe dairy-free, substitute ¹⁄₂ cup unsweetened full-fat coconut milk for the heavy cream and 2 tbsp avocado oil for the butter.