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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Tomato Basil Soup Instapot Recipe

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This recipe for Tomato Basil Soup Instapot is from The SETTEDUCATO Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tablespoon Olive Oil
1 Cup Carrots Chopped
1 Onion Chopped
2 14.5 Ounce Cans Diced Tomatoes (Undrained)
2 Tablespoons Tomato Paste
4 Cups Low-Sodium Chicken Broth
1/4 Cup Fresh Basil Leaves (chopped) or 1 Tablespoon Dried Basil
1 Teaspoon Dried Oregano Leaves
1/2 Cup Butter
1/2 Cup Flour
1 Cup Parmesan Cheese
1 1/2 Cups Half and Half
1 Teaspoon Salt
1/4 Teaspoon Pepper
Directions:
Directions:
Add oil to the instant pot and turn to saute. Add carrots and onions to the pot and saute for 2 minutes. Add diced tomatoes, tomato paste, chicken broth, oregano, and basil.

Cook on high pressure for 5 minutes (value set to sealed). When the timer beeps allow the pressure to naturally release for 5 minutes.

Meanwhile, make the roux. Melt butter in a saucepan over med-high heat. Once melted, stir in flour and cook until a nice golden brown color.

Pour the soup into a blender and blend until smooth (do in 2-3 batches, depending on how big the blender is).

Add the roux slowly to the soup and stir until smooth. Stir in Parmesan cheese, half and half, and salt and pepper.

 

 

 

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