Tomato Basil Parmesan Soup

This creamy, low-carb Tomato Basil Parmesan Soup is bursting with flavor and an excellent and welcome restorative. Moreover, it is very easy to prepare in a slow cooker.

Course

Soup

Duration

20 Minutes

Cooking Technique

Pressure Cook, Saute

Keywords

110 g, 20 minutes, 230 g, 240 ml, 4 servings, 400 g, 950 ml, and an additional amount as garnish, basil, basil as garnish, canned whole tomatoes dice, chicken broth, cream cheese softened, dried basil, dried oregano, garlic cloves crushed, ground black pepper, parmesan, pressure cook, red onions finely chopped, salt, saute, soup, tomato, unsalted butter or coconut oil

Servings

4 Servings

Ingredients

2 tbsp. unsalted butter or coconut oil
6 oz. red onions, finely chopped
2 garlic cloves, crushed
1 tbsp. dried basil
1 tsp. dried oregano
8 oz. cream cheese, softened
4 cups chicken broth
1 lb. canned whole tomatoes, diced
1 cup Parmesan cheese, grated
1 tsp. salt
¼ tsp. ground black pepper
Fresh basil, for serving

Instructions

Place the butter in the Instant Pot and press Sauté. Once melted, add the onions, garlic, basil and oregano and cook for 4 minutes or until the 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 Manual, and set the time to 8 minutes. Once the time is up, open the valve to quickly release the pressure.
Remove the lid and puree the soup with hand blender; or transfer the soup to a blender or food processor to puree.
Add in more salt and pepper, if desired. Serve the soup in bowls and garnish with more Parmesan cheese and basil leaves.