Gluten Free
◦
Pressure Cooker Creamy Tomato Basil Soup is a rich and flavorful broth that can be enjoyed in all seasons with a slice of warm crusty bread and a sprinkling of fresh parmesan!
I ate this soup 3 meals in a row two weeks ago and 4 meals in a row this past week. Oh my goodness gracious it’s amazing! To be completely honest with you, I had avoided tomato soup for the last 24 years of my life because I thought it all would taste like it came from the can (which I had one lick of and vowed to never have again.) Turns out, it doesn’t! All the veggies mesh and blend together so well and create a depth of flavor and texture that instantly transports you to a very very happy place.
This was the first recipe I made in my pressure cooker back in 2015, and I was blown away when it cut my cook time by a third! The fact that I could just throw all the ingredients (minus the half & half, parmesan, and fresh basil) into the pressure cooker, cook it for 5 minutes on high pressure, do a quick release, then blend everything, stir in the cream, and eat, sold me immediately. From there, I started using the pressure cooker daily and now here we are!
Quick!! Hop to the kitchen and whip up a batch of this oh so wonderfully hearty, creamy, savory, delicious, yummy, exquisitely marvelous soup!
Other Soup Recipes You’ll Love!
Pressure Cooker Chilled Fruit Soup
Pressure Cooker Creamy Tomato Basil Soup
- Total Time: 15 minutes
- Yield: 6-8 1x
Description
Pressure Cooker Creamy Tomato Basil Soup is a rich and flavorful broth that can be enjoyed in all seasons with a slice of warm crusty bread and a sprinkling of fresh parmesan!
Ingredients
Scale
- 2 tablespoons butter (affiliate)
- 1 large onion, diced
- 2 large carrots, diced
- 4 cups chicken broth (affiliate)
- 2, 28oz cans whole plum tomatoes
- 1 tablespoon tomato paste (affiliate)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 cup half & half
- ¼ cup shredded parmesan cheese
- ¼ cup fresh basil
Instructions
- In pressure cooker, saute onion and carrots in butter until veggies begin to soften.
- Add chicken broth, whole tomatoes, and tomato paste.
- Lock lid and set to high pressure for 5 minutes.
- When time is up, let pressure naturally release for 5 minutes, then release all remaining pressure.
- Add spices and half & half then pour into blender or use immersion blender and blend until creamy.
- Pour back into pot and heat until warm.
- Serve with shredded parmesan cheese, chopped basil, and crusty bread.
Notes
**Adapted for pressure cooker on 8.28.18
- Prep Time: 5 mins
- Cook Time: 10 mins