Equipment
- Instant Pot
Ingredients
- 3 tablespoon butter
- 1 cup chopped celery chopped
- 1 cup chopped carrot
- 1 chopped yellow onion chopped
- 5 cloves garlic chopped
- 4 cups chicken broth (or vegetable broth)
- 1 14.5 ounce can fire-roasted diced tomatoes
- 1 28 ounce can San Marzano tomatoes
- 3 tablespoons tomato paste
- 2-3 tablespoons dried basil
- 1 teaspoon salt (to taste)
- 1 teaspoon ground black pepper (to taste)
- 1 cup milk
- 1 cup grated Parmesan cheese
- 1 teaspoon raw cane sugar Optional to cut acidity
- crushed cayenne pepper (to taste) Optional to add heat
Butter and Flour Roux
- ¼ cup butter
- ¼ cup all-purpose flour
Instructions
- Set your Instant Pot to the Sauté. Melt 3 tablespoons of butter and add the celery, carrots, onion, and garlic. Sauté for about 5 minutes, stirring now and then.
- Pour in chicken broth, along with the fire-roasted tomatoes and San Marzano tomatoes, tomato paste, basil (if using dried), salt, and pepper. Secure the lid and set the cooker to high pressure, following your device’s instructions. Set the timer for 6 minutes. It will take around 10 to 15 minutes for the pressure to build.
- While waiting, melt butter in a small saucepan over low heat. Gradually stir in flour to create a smooth, thick paste. This will take around 3 minutes.
- After the pressure cooking is complete, allow the pressure to naturally release for 2 minutes. (Naturally release = wait to release.) Carefully release the remaining pressure by opening the vent.
- Using an immersion blender, blend the hot soup until smooth. Switch back to the Sauté function and set the timer for 3 minutes. Stir in the flour paste, then add milk, Parmesan, sugar, and crushed cayenne pepper. Taste and adjust seasoning with additional salt and pepper, if needed.
Notes
If using fresh basil, add about 2 cup (loosely packed) during the final step, right before blending the soup. This preserves its fresh, vibrant flavor. You can also garnish with a few extra basil leaves for an extra burst of freshness.
If you don’t have a pressure cooker, you can make this soup on the stovetop. Simply sauté the vegetables in a large pot, then add the broth and tomatoes. Simmer for about 20-25 minutes until the vegetables are tender. Blend the soup, then stir in the flour paste, milk, and remaining ingredients, simmering until creamy.
Tried this recipe?Let us know how it was!