I’ve officially converted my favorite slow cooker soup to an instant pot version that’s way quicker and easier (like all things with the instant pot seem to be). This is one of those soups that I can really eat all year round, and my family loves it too! It’s packed with “hidden veggies” like carrots, celery and onion, which add to the flavor and make me feel even better about how much my kids enjoy it. Learn all of my instant pot tips!
How to make Tomato Basil Soup:
Start by sautéing vegetables, and then add diced tomatoes (or fresh garden tomatoes!) chicken broth and spices. Cook in the instant pot, slow cooker or on the stovetop. At this point I like to puree the mixture, but that’s optional if you like your soup chunkier.
Make a roux in a separate saucepan. As a side note, some recipes for instant pot tomato basil soup will have you add the flour and butter mixture directly to the pot, rather than cooking it in a saucepan first. Even though that method is more convenient, that really defeats the purpose of the roux, and more importantly, you’d really miss the deep and rich flavor that comes from cooking the roux until it’s golden brown.
Once the roux is golden, add a cup of the cooked soup to the roux and stir to combine. You’ll notice the roux will thicken significantly. Add another few cups of soup to the pot and stir well, and then add the roux mixture back to the rest of the soup.
Stir in parmesan cheese and half and half. Half and half is a mixture of half heavy cream and half milk but you could use regular milk, to cut calories, if you’d like. I love to serve tomato soup with homemade croutons, or a piece of crusty garlic bread.
Other popular Instant Pot recipes: Instant Pot Chicken Taco Bowls Instant Pot Tuscan Chicken Pasta Instant Pot Jambalaya This post contains affiliate links.
