Want an easy tomato soup recipe that you can make from scratch? Once you taste how easy this fresh tomato basil soup recipe is, you will never want to make the canned stuff again.
Ingredients
1C.Chopped celery
1C.Chopped onion
1C.Chopped carrots
1Tbsp.Olive oil
2Tbsp.Tomato paste
215 oz. Cans diced tomatoes
4C.Chicken broth
1Tbsp.Dried basil
1tsp.Oregano
½C.All purpose flour
½C.Butter
1 ½C.Half and half
1C.Parmesan cheese
Salt and pepper to taste
Instructions
Set the Instant Pot to the saute function, and add in 1 tablespoon of the olive oil.
Place the chopped vegetables into the Instant Pot once heated, and cook for 2-3 minutes.
Mix in the chicken broth, diced tomatoes, tomato paste, oregano and basil.
Close the lid on the Instant Pot, and make sure the release valve is in the sealing position.
Set the Instant Pot to manual for five minutes, and then allow it to naturally release for another 5 minutes once the cook time has finished.
While the soup is cooking, melt ½ cup of butter in a saucepan on the stove over medium heat.
Add the all purpose flour to the saucepan and mix the butter and flour into a roux. Continue to cook down stirring often until the roux becomes a rich brown color.
Once the soup has finished cooking in the Instant Pot, ladle a cup of it into the roux, and stir well. Continue to ladle more cups of the soup into the roux mixture until it becomes less thick, and then add it into the main soup base. Stir well to combine completely.
Mix in the half and half and parmesan cheese to the soup mixture, as well as salt and pepper to taste.
Serve with fresh croutons and basil leaves as garnish if desired.