Instant Pot Tomato Basil Parmesan Soup– a creamy tomato based soup that is made from start to finish in 45 minutes thanks to the help of your pressure cooker. This is my favorite soup to make for company. I always get tons of compliments. I don’t believe I’ve tasted soup at a restaurant that is as good as this version.
Click here for the SLOW COOKER VERSION of this recipe
Here is my son demonstrating how to make the soup:
Instant Pot Tomato Basil Parmesan Soup
I love my Instant Pot! If you love yours too and want more recipes you can receive an email when I post a new Instant Pot recipe. You can sign up here.
Today’s recipe for Instant Pot Tomato Basil Parmesan Soup has me dancing through my kitchen. I have loved the slow cooker version of this soup for years. But now I’m super pumped that I can also make it in my electric pressure cooker. I made this soup from start until finish in 45 minutes. That includes the prep time and the cooking time and the releasing of pressure time and everything.
In the original version of this recipe you make a roux. Basically, just melting butter and stirring the flour in with it and then adding cupfuls of soup to thicken the overall consistency of the soup. I decided to try a twist on this strategy and it worked out perfectly. When the timer on my Instant Pot starting counting down from 5 minutes I melted butter in a glass dish in the microwave. Then I slowly whisked in flour, tablespoon by tablespoon. Once you can, you’ll grab a bit of the liquid out of the Instant Pot and stir it into the butter mixture. Then you’ll whisk it all into the pot. And finally add in milk and Parmesan cheese. What resulted was pure tomato soup bliss. I’m telling you, you’re going to be so happy with the velvety results on this soup.
Some other soup recipes you may like…
January is National Soup Month. To celebrate I’m sharing some amazing soup recipes from some food blogger friends.
White Chicken Chili from Ashlee Marie
Creamy Sausage Tortellini Soup from Creations by Kara
Chicken Fajita Soup from The Baker Upstairs
Instant Pot Italian Chicken Soup from Super Golden Bakes
Vegan Pinto Bean Soup from Namely Marly
Instant Pot Vegan Tomato Soup from Healthy Slow Cooking
Instant Pot Vegetable Soup from Cookin’ Canuck
What Instant Pot/Slow Cooker Did You Use?
For Instant Pot tomato basil parmesan soup I used my 6 quart Instant Pot Duo 60 7 in 1*. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker.* They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.
Send Me Recipes
Thanks for stopping by! Do you love Crockpot and Instant Pot recipes? Wish you had more good ones that your family would actually eat? Get all my new recipes delivered to your email inbox by signing up here. This is a free service! Try it out. You’ll eat better and be more inspired to make family dinner happen at your house.
Click here for the SLOW COOKER VERSION of this recipe
A creamy tomato based soup that is made from start to finish in 45 minutes thanks to the help of your pressure cooker. This is my favorite soup to make for company. I always get tons of compliments. I don’t believe I’ve tasted soup at a restaurant that is as good as this version.
- 1 Tbsp olive oil
- 1 cup finely diced celery (I used 3 celery ribs)
- 1 cup grated carrots
- 1 medium yellow onion, finely diced
- 4 cups chicken broth (or 4 cups water with chicken bouillon)
- 1 (28 oz) can crushed tomatoes
- 1 tsp dried oregano
- 1 Tbsp dried basil
- 1 bay leaf
- 1/2 cup butter
- 1/2 cup flour
- 2 cups warmed milk (I used 1% milk)
- 1 cup Parmesan cheese
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- Turn your Instant Pot to sauté to allow it to warm up while you’re preparing your vegetables. Add the oil to the pot. Add in the onions and saute for 3 minutes. Then add in the carrots and celery and saute for 1 more minute. Pour the broth into the pot along with the crushed tomatoes.
- Add in oregano, basil and bay leaf to the pressure cooker.
- Cover the pot and turn off the sauté function. Make sure the valve is on “sealing.” Press the manual button and set the timer for 5 minutes.
- When the pot starts counting down from 5 minutes (it will take about 10 minutes to come to pressure) melt the butter in the microwave or on the stove top. Once the butter is melted, whisk in the flour a tablespoon at a time. It will form a thick mixture.
- By this time the Instant Pot will probably have beeped. Let the pot sit for about 5-10 minutes. Then move the valve to venting. Once the pressure is released you can open the pot. Turn your Instant Pot to the saute function. Ladle one cup of the hot soup into your flour mixture. Whisk it well. Then stir in the creamy mixture into the Instant Pot and whisk until combined. Let it cook for a few minutes on the saute setting (stir regularly, it just needs to cook out the flour taste).
- Add in the milk and the Parmesan cheese and the salt and pepper. Whisk. Taste at this point and season to taste.
- Ladle into bowls and serve with crackers.
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Soup
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.