Directions: |
Directions:Add oil to instant pot; turn to sauté. Add carrots, onions & celery to pot; sauté for 2 min. Add diced tomatoes, tomato paste, chicken broth, oregano, & basil; stir to combine.
Turn Instant pot off. Secure instant pot lid; set the valve to “sealing”.
Cook on Manual/High Pressure for 5 min. When timer beeps allow pressure to naturally release for 5 min. Meanwhile, make the roux. Add butter to large saucepan over med-low heat. Once butter has melted, stir in flour. Cook, stirring constantly for about 10 min until the roux is nice golden brown color. Pour soup from instant pot into a blender; blend until smooth (please do this in 2-3 batches, depending on how big blender is).
Add one cup of pureed soup from instant pot to roux; stir to combine. The mix will start to form a thick paste. Slowly add another 3 cups of soup to roux. Add roux mix back to the instant pot; stir until smooth. Stir in Parmesan cheese, half and half, salt & pepper. Taste & add additional oregano & basil if desired, to taste.
Stove Top Method: Add diced tomatoes, carrots, onions, celery, tomato paste, chicken broth, oregano, & basil to large soup pot. Bring to boil; cook for several min until vegetables are tender. In separate pot, prepare the roux. Add butter to pot over med-low & allow to melt. Stir in flour; whisk together constantly for 10 min until roux is nice golden brown color. Slowly add 1 cup of soup from other pot to roux--it will start to form thick paste. Slowly add another 3 cups of warm soup to roux. Whisk together until smooth. Add roux mix to soup pot; stir to combine. Pour soup into blender; Purée until smooth. Return to soup pot. Stir in the Parmesan cheese, half and half (or milk), salt & pepper. Add additional oregano & basil if needed, to taste. Stir well. Cook for a few more min until warmed through.
Slow Cooker Method, follow Creamy Tomato Basil Soup. |
This recipe for Tomato Basil Soup-Instant Pot is from