Instant Pot Tomato Basil Soup
User Reviews
4.9
Instant Pot Tomato Basil Soup
Description
Instant Pot Tomato Basil Soup combines carrots, onions, celery, tomatoes, tomato paste, chicken broth, and herbs, cooked under pressure for a concentrated flavor. The soup is pureed in batches to a smooth consistency, then thickened with a homemade brown roux made from butter and flour. Parmesan cheese and half-and-half enrich the soup, adding creaminess and depth. The method ensures a balanced blend of sweet, savory, and herbal notes with a velvety texture.
The soup has a smooth, creamy mouthfeel due to blending and the roux, with subtle herbal accents from oregano and basil. The butter-based roux provides body, and the Parmesan enhances the savory taste. Cooking in the Instant Pot speeds up the process while concentrating flavors.
Serve the soup warm as a starter or light main course. It pairs well with crusty bread or a green salad. The recipe includes stovetop and slow cooker alternatives, offering versatile preparation options depending on your equipment and timing.
Notes suggest careful preparation of the roux to achieve the desired golden brown color and combining the roux gradually with pureed soup to prevent lumps. Adjust seasoning after blending for a balanced flavor. The recipe accommodates freezing leftovers, though the texture may change slightly upon reheating.
Ingredients
- 1 Tablespoon olive oil
- 1 cup carrot chopped
- 1 cup onion chopped
- 1 cup celery chopped
- 2 .5 ounce cans diced tomatoes undrained
- 2 Tablespoons tomato paste
- 4 cups chicken broth low-sodium
- 1/4 cup basil chopped, (or 1 Tbsp dried basil, fresh leaves
- 1 teaspoon oregano dried
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 cup Parmesan Cheese freshly grated
- 1 1/2 cups half and half
- 1 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
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.
Notes
- The soup can be made on the stovetop or in a slow cooker following the same ingredient steps with adjusted cooking times.
- When making the roux, cook it until golden brown to add depth, stirring constantly to avoid burning.
- Blend the soup in batches to prevent spills and ensure smooth texture.
- After blending, gradually add the soup to the roux to avoid lumps and stir until smooth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 14g | 5% |
| Protein | 10g | 20% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 58mg | 19% |
| Sodium | 690mg | 29% |
| Potassium | 338mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3455IU | 69% |
| Vitamin C | 4.2mg | 5% |
| Calcium | 212mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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