TOMATO SOUP (GLUTEN FREE, KETO AND DAIRY FREE)

In a large dutch oven or lidded pot on medium heat, add the butter and wait for it to melt. Add the onion and cook until soft, about 5 minutes. 

Pour in the tomatoes, broth, salt and pepper. Bring to a boil. Reduce heat, cover and cook for 25 minutes. 

Pour contents to a blender as well as the milk and pesto. Blend until smooth. 

Garnish with basil. 

Hit the sauté button and add the butter. Add the onion and sauté for 5 minutes. Add the broth, tomatoes and salt and pepper. Pressure cook for 5 minutes.

When it is done cooking, add the contents in a blender and blend until smooth. Add the milk and pesto in the blender and blend until combined.

Add the liquid back into the instant pot and pressure cook for another minute to thicken the soup.

Serve warm and garnish with basil.