In an instant pot, add all of the tomatoes and 2 cups of stock. Cook on high pressure for 10 minutes. This will cook the tomatoes down and allow for easy peeling.

After the 10 minutes are up, remove the peel (it’s ok if a little of the peel is left in there because you’ll end up blending it. If you like it super smooth then you can use a sifter )

Add the seasoning, garlic and tomato paste. Lock the lid and cook on high for another 30 minutes.

Open the instant pot, add the cream and blend with an immersion blender. Leave the soup on warm or saute mode to make sure it’s nice and warm.

Adjust the salt as needed and top with a dollop of sour cream!