4 T. Butter
1 Onion, chopped
3 Large Carrots, peeled and chopped
4 Celery Stalks, chopped
Salt and Pepper
4 Cloves Garlic, chopped
2 t. Paprika
1/2 t. Ground Cinnamon
1/2 t. Ground Cumin
1/2 t. Ground Ginger
1 (28 oz) can Whole, Peeled Tomatoes
2 C. Chicken or Vegetable Broth
Melt butter in 5-6 qt. Dutch oven. Add veggies, salt, and pepper. Saute until tender. Add the garlic and spices. Stir for 1 minute. Add can of tomatoes (including juice) and broth.
Use an immersion blender to blend the soup until smooth. Continue cooking over medium heat until cooked through.
Note: You can easily adapt this for the Instant Pot. Saute the veggies in the IP, then add the rest of the ingredients. Pressure cook for 5 minutes, followed by a quick release.