Tomato Basil Parmesan Soup


  • 2 tbsp unsalted butter or coconut oil
  • 6 oz red onions finely chopped, 110 g
  • 2 garlic cloves crushed
  • 1 tbsp dried basil
  • 1 tsp dried oregano
  • 8 oz cream cheese softened, 230 g
  • 4 cups chicken broth, 950 ml
  • 1 lb canned whole tomatoes dice, 400 g
  • 1 cup grated parmesan cheese and an additional amount as garnish, 240 ml
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • Fresh basil as garnish
  • Place the butter in a 5.6-quart Instant Pot and press Sauté. Once melted, add onions, garlic, basil and oregano and cook for 4 Minutes or until onions are tender. Press Cancel to stop sauteing.
  • Add the cream cheese and use a whisk to soften, otherwise there will be lumps. Slowly add to the broth. Add the tomatoes, Parmesan cheese, salt and pepper.
  • Close the lid, press Pressure Cook or Manually cook, and set the timer to 8 Minutes. Once the time is up, open the valve to quickly release the pressure.
  • Remove lid and puree soup with hand blender; or transfer soup to a blender or food processor to puree.
  • Salt and pepper more, if desired. Serve the soup in bowls and garnish with more Parmesan cheese and basil leaves.
Previous Next