Instant Pot Tomato Basil Soup
A creamy tomato soup enriched with sautéed vegetables, parmesan cheese, and fresh basil. The soup is puréed until smooth and thickened with a butter-flour roux.
Ingredients
Method
Completed steps 0
Set pot to sauté mode with oil. Cook chopped carrots, onions, and celery for 2 minutes, then add diced tomatoes, tomato paste, broth, oregano, and basil; stir to combine.
Turn off sauté mode, secure the lid, and set valve to sealing.
Cook on high pressure for 5 minutes. Allow pressure to release naturally for 5 minutes, then open.
While the pot pressurizes, melt butter in a large saucepan over medium-low heat. Stir in flour and cook, stirring constantly, for about 10 minutes until the roux turns golden brown.
Carefully transfer the soup to a blender in 2–3 batches and blend until smooth.
Add 1 cup of puréed soup to the roux and stir until combined into a thick paste. Slowly whisk in 3 cups more soup, then return this mixture to the pot and stir until smooth.
Stir in parmesan cheese, half and half, salt, and pepper. Taste and adjust seasonings with additional oregano and basil as desired.
Notes
The roux must be golden brown (about 10 minutes) to cook out the raw flour taste and thicken the soup properly.
Blending hot soup can cause splattering; let it cool slightly or use a blender with a vented lid.
For a lighter version, substitute heavy cream with whole milk or use half the butter and flour.
Calories: 297 kcal · Carbs: 14 g · Protein: 10 g · Fat: 22 g · Sodium: 690 mg · Fiber: 1 g · Sugar: 2 g
Adapted from tastesbetterfromscratch.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.