How To Make Instant Pot Tomato Basil Soup
Stay warm on cold nights with a bowl of this flavorful tomato basil soup! It’s loaded with plum tomatoes and tender veggies, simmered in a creamy broth.
Serves:
Ingredients
- 2tspolive oil
- 1tbspunsalted butter
- 1cupcelery,finely diced
- 1cupcarrots,finely diced
- 1cuponions,finely diced
- 2tbspall purpose flour,or gluten-free flour
- 3½cupschicken broth,reduced sodium, or vegetable broth
- 1¾cups2% milk,reduced fat
- 28ozSan Marzano whole plum tomatoes,(1 can), with juice
- 1fresh thyme
- ¼cupfresh basil,chopped
- 2bay leaves
- parmesan,or romano cheese rind, optional
- ⅓cuppecorino romano cheese,grated
- ¾tspkosher salt,or more to taste
- fresh black pepper,to taste
Instructions
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Use the sauté button on the Instant Pot, then add the oil and butter, then when melted, add the celery, carrots, and onions. Cook for 5 to 6 minutes or until tender.
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Add the flour, stir, and cook for 1 to 2 minutes. Add the broth, milk, and the juice of the tomatoes into the Instant Pot. Roughly crush the tomatoes with hands, then add to the pot.
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Add the thyme, basil, and bay leaves and parmesan rind.
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Cover and cook at High pressure for 30 minutes.
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Quick or natural release, remove the cheese rind and herbs, then blend the soup using an immersion blender until smooth.
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Add the ⅓ cup grated Pecorino cheese, salt, and pepper, adjusting to taste.
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Ladle into bowls, top each with basil and 1 teaspoon of parmesan. Enjoy!
Nutrition
- Calories: 204.13kcal
- Fat: 8.95g
- Saturated Fat: 4.11g
- Trans Fat: 0.14g
- Monounsaturated Fat: 3.45g
- Polyunsaturated Fat: 0.81g
- Carbohydrates: 21.81g
- Fiber: 3.41g
- Sugar: 11.69g
- Protein: 10.47g
- Cholesterol: 22.61mg
- Sodium: 609.81mg
- Calcium: 212.64mg
- Potassium: 741.60mg
- Iron: 1.33mg
- Vitamin A: 297.61µg
- Vitamin C: 23.32mg
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