Instant pot tomato basil soup

This is the soup I ask for in the evening, I want soup with a sandwich (great with grilled cheese or garlic bread!). It is super lightweight and can be made any time of the year because it uses canned tomatoes.

This is the soup I ask for in the evening, I want soup with a sandwich (great with grilled cheese or garlic cloves!). It is super lightweight and can be made any time of the year because it uses canned tomatoes.

This soup is adapted from my Slow Cooker Tomato Soup recipe, which I switched up a bit to make it work in Instant Pot. I also changed the method and ingredients a bit, so if you notice that the nutritional information is different, that's why. I highly recommend using Pecorino Romano, I've tried this with other brands and the taste can't be compared. This soup freezes well, which is great for preparing meals if you want to make a few dishes a month.

You can see more soup recipes here!

Instant pot tomato basil soup

This is the soup I ask for in the evening, I want soup with a sandwich (great with grilled cheese or garlic bread!). It is super lightweight and can be made any time of the year because it uses canned tomatoes.

  • 2 tsp olive oil
  • 1 tablespoon unsalted butter
  • 1 cup fine diced celery
  • 1 cup finely diced carrots
  • 1 cup fine dice with onions
  • 2 tablespoons of all use or gluten-free flour
  • 3 1/2 cups reduced sodium chicken broth or vegetable for vegetarians
  • 1 3/4 cups reduced fat, 2% milk
  • San Ozone can San Marzano whole plum tomatoes with juice
  • 1 sprig of fresh thyme
  • 1/4 cup fresh basil, chopped
  • 2 bay leaves
  • Parmesan or Romano cheese crust, optional
  • 1/3 cup grated Pecorino Romano cheese
  • 3/4 teaspoon kosher salt or more to taste
  • fresh black pepper, to taste
  • Use the saute button on the Instant Pot, then add oil and butter when melt is added to celery, carrots and onions; cook 5 to 6 minutes, or until tender.

  • Add the flour, stir and cook for 1 to 2 minutes. Add broth, milk, and pour the tomato juice into the Instant Pot, then crush the tomatoes roughly with your hands; add to the pan. Add thyme, basil and bay leaves and Parmesan crust if using.

  • Cover and cook high pressure 30 minutes. Quick or natural release, remove the cheese crust and herbs, then mix the soup using an immersion blender until smooth (or you can carefully do this in small portions in the blender).

  • Add 1/3 cup grated Pecorino cheese, salt and pepper, adjust to taste.

  • To serve, push in bowls, top each with basil and 1 teaspoon parmesan.

Serving: 1-1 / 2 cups, calories: 195 kg, carbohydrates: 20 g, protein: 8 g, fat: 8 g, cholesterol: 19 mg, sodium: 959 mg, fiber: 1.5 g, sugar: 9g

Blue Smart Points: 5

Green smart points: 5

Purple Smart Points: 5

Points +: 5

Keywords: Freezer meals, Gluten free, Child friendly, Low carbohydrate, Dishwasher recipes, Under 30 minutes, Vegetarian meals

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