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