- 1 T ghee
- 6 cloves garlic, minced
- 2 bay leaves
- 3 lbs fresh tomatoes, blanched, peeled, cored, and pureed
- 4 c chicken stock
½ t sea salt
¼ t freshly ground black pepper
- Set to "sear" and add the ghee, garlic, and bay leaves. When garlic is golden brown, add tomato, chicken stock, sea salt, and fresh ground black pepper.
- Close lid and lock. Set to "soup".
- When done, quick release and make sure all pressure is released before opening lid. Carefully open lid. Season to taste. Using an immersion (stick) blender, blend until smooth. Serve.