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–+ servings

Instant Pot Tomato Basil Soup

Devashish
This velvety Instant Pot Tomato Basil Soup brings pure comfort in just 50 minutes. Packed with 10g of protein and bursting with vitamins, it's a nutritious choice for busy weeknights or cozy weekend meals.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine Italian
Servings 8
Calories 297 kcal

Equipment

  • Instant Pot
  • Blender
  • Large saucepan

Ingredients
  

  • 1 Tablespoon olive oil
  • 1 cup carrot chopped
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 2 14.5 ounce cans diced tomatoes undrained
  • 2 Tablespoons tomato paste
  • 4 cups low-sodium chicken broth
  • 1/4 cup fresh basil leaves chopped, (or 1 Tbsp dried basil)
  • 1 teaspoon dried oregano leaves
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1 cup freshly grated parmesan cheese
  • 1 1/2 cups half and half
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions
 

  • 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. Turn Instant pot off.
  • Secure instant pot lid and set the valve to "sealing". Cook on Manual/High Pressure for 5 minutes.
  • When the timer beeps allow the pressure to naturally release for 5 minutes.
  • Meanwhile, make the roux. Add butter to a large saucepan over medium-low heat. Once butter has melted, stir in the flour.
  • Cook, stirring constantly for about 10 minutes or until the roux is a nice golden brown color.
  • 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).
  • 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.
  • Stir in the Parmesan cheese, half and half and salt and pepper. Tastes and add additional oregano and basil if desired, to taste.

Nutrition

Calories: 297kcalCarbohydrates: 14gProtein: 10gFat: 22gSaturated Fat: 13gCholesterol: 58mgSodium: 690mgPotassium: 338mgFiber: 1gSugar: 2gVitamin A: 3455IUVitamin C: 4.2mgCalcium: 212mgIron: 1mg
Keyword creamy tomato soup, homemade soup, Italian-inspired soup, pressure cooker soup, quick dinner recipe
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