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Instant Pot Tomato Basil Soup by


1 Tbsp olive oil
1 C chopped carrot (1/4 lbs)
1.5 C chopped onion (1 medium-large onion)
1 C chopped celery (1/4 lbs)
29 fl oz undrained diced tomatos (2 x 14.5 oz cans)
2 Tbsp tomato paste
1 qt low sodium chicken broth
1/4 C chopped basil leaves
1 tsp dried oregano
1/2 C butter
1/2 C all-purpose flour
1 C parmesan cheese
1.5 C half and half
3 large pinches salt
1 large pinch ground black pepper


1. Add oil to the instant pot and turn to saute (High)
2. Add carrots, onions and celery to the pot and saute for 2 minutes
3. Add diced tomatoes, tomato paste, chicken broth, oregano, and basil and stir to combine
4. Secure instant pot lid and set the valve to “sealing”
5. Cook on Manual/High Pressure for 5 minutes. When the timer beeps allow the pressure to naturally release for 5 minutes.
6. Meanwhile, make the roux. Add butter to a large saucepan over medium-low heat. Once butter has melted and the foaming has stopped, whisk in the flour
7. Cook, stirring constantly for about 10 minutes or until the roux is a nice golden brown color
8. Using an immersion (stick) blender, blend the soup until smooth
9. Adding a little at a time, pour cold half and half into the roux. Whisk until smooth between each addition
10. Simmer the roux for an additional 10 minutes or so until the roux is smooth
11. Add the roux-half and half sauce to the soup, use the immersion blender to mix
12. Stir in the parmesan cheese, salt, and pepper
13. Add additional seasonings, basil, and oregano to your taste

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