Instant Pot Tomato Basil Soup

By Lori

8 Person

50 Minutes

297 Calories

Your family will go nuts for this creamy Instant Pot Tomato Basil Soup with parmesan cheese, that’s loaded with veggies. It’s delicious, full of flavor and has the perfect thick and smooth texture. It’s packed with “hidden veggies” like carrots, celery, and onion, which add to the flavor. This instant pot version that’s way quicker and easier (like all things with the instant pot seem to be).

Ingredients

1/4 tsp. Freshly ground black pepper
1 tsp. Salt
1 1/2 cups Half cream half milk
1 cup Freshly grated parmesan cheese
1/2 cup All-purpose flour
1/2 cup Butter
1 tsp. Dried oregano leaves
1/4 cup Fresh basil leaves, chopped
4 cups Low-sodium chicken broth
2 tbsp. Tomato paste
2 cans Diced tomatoes, undrained
1 cup Celery, chopped
1 cup Onion, chopped
1 cup Carrot, chopped
1 tbsp. Olive oil

Method

01

Add oil to the instant pot and turn to saute. Add carrots, onions, and celery to the pot and saute for 2 minutes. Add diced tomatoes, tomato paste, chicken broth, oregano, and basil and stir to combine.
02

Turn Instant pot off. Secure instant pot lid and set the valve to “sealing”.
03

Cook on Manual/High Pressure for 5 minutes. When the timer beeps allow the pressure to naturally release for 5 minutes.
04

Meanwhile, make the roux. Add butter to a large saucepan over medium-low heat. Once the butter has melted, stir in the flour.
05

Cook, stirring constantly for about 10 minutes or until the roux is a nice golden brown color.
06

Pour the soup from the instant pot into a blender and blend until smooth (please do this in 2-3 batches, depending on how big your blender is).
07

Add one cup of the pureed soup from the instant pot to the roux and stir to combine. The mixture will start to form a thick paste. Slowly add another 3 cups of soup to the roux. Add the roux mixture back to the instant pot and stir until smooth.
08

Stir in the Parmesan cheese, half cream half milk and salt, and pepper. Tastes and add additional oregano and basil if desired, to taste.

Related Tags

Instant Pot Tomato Basil Soup

4.1

( By Lori )

01 Information

Grade easy
Serving 8 servings
Calorie 297 Kcal
Prep Time 20 Mins
Cook Time 30 Mins
Total Time 50 Mins

02 Ingredients

1/4 tsp. Freshly ground black pepper

1 tsp. Salt

1 1/2 cups Half cream half milk

1 cup Freshly grated parmesan cheese

1/2 cup All-purpose flour

1/2 cup Butter

1 tsp. Dried oregano leaves

1/4 cup Fresh basil leaves, chopped

4 cups Low-sodium chicken broth

2 tbsp. Tomato paste

2 cans Diced tomatoes, undrained

1 cup Celery, chopped

1 cup Onion, chopped

1 cup Carrot, chopped

1 tbsp. Olive oil

03 Method

Step 1

Add oil to the instant pot and turn to saute. Add carrots, onions, and celery to the pot and saute for 2 minutes. Add diced tomatoes, tomato paste, chicken broth, oregano, and basil and stir to combine.

Step 2

Turn Instant pot off. Secure instant pot lid and set the valve to “sealing”.

Step 3

Cook on Manual/High Pressure for 5 minutes. When the timer beeps allow the pressure to naturally release for 5 minutes.

Step 4

Meanwhile, make the roux. Add butter to a large saucepan over medium-low heat. Once the butter has melted, stir in the flour.

Step 5

Cook, stirring constantly for about 10 minutes or until the roux is a nice golden brown color.

Step 6

Pour the soup from the instant pot into a blender and blend until smooth (please do this in 2-3 batches, depending on how big your blender is).

Step 7

Add one cup of the pureed soup from the instant pot to the roux and stir to combine. The mixture will start to form a thick paste. Slowly add another 3 cups of soup to the roux. Add the roux mixture back to the instant pot and stir until smooth.

Step 8

Stir in the Parmesan cheese, half cream half milk and salt, and pepper. Tastes and add additional oregano and basil if desired, to taste.

04 Author