Instant Pot Creamy Tomato Basil Soup

 

My favorite dishes to cook are when I am using fresh ingredients that are in season.  Tomatoes are in season now and perfect for the weekly menu. Nothing beats homemade tomato soup, and this recipe is a keeper. This being a pressure cooker recipe, it makes it even easier to cook up for a weekly meal.

Ingredients:

2 tablespoons butter

1 large onion, chopped

2 stalks celery, chopped

1 large carrot, sliced

2 cloves of garlic, minced

2-14.5 ounces of chicken broth

3 pounds of tomatoes, cored, peeled, and quartered (or 2-14.5 oz. cans)

1/4 cup fresh basil

1 tablespoon tomato paste

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup shredded Parmesan cheese

1 cup half and half

 Directions:

Melt butter in pressure cooker on saute. Saute onions, celery, and carrots until tender. Add garlic and cook 1 more minute, stirring often. Add chicken stock, tomatoes, basil, tomato paste, salt, and pepper.

Select high pressure and cook 5 minutes. When pot indicates it has finished turn pressure cooker off and wait 5 minutes then use the quick release to release the rest of the pressure. 

When pressure has released carefully remove lid. Puree the mixture until it's very smooth. ( I use my Ninja blender.)

Select simmer and stir in the Parmesan cheese and the half and half. Serve hot. 

Enjoy! 

In Victory,

Sherry

Recipe adapted from: Pressure Cooking Today