Friday, September 8, 2023

Instant Pot Creamy Tomato Basil Soup

 Tomato 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

Tomato Soup

Recipe adapted from: Pressure Cooking Today

2 comments:

Bernideen said...

This soup looks amazing! I need to try it!

Bernideen said...

Your green transferware teapot is most unusual and wonderful!