Tomato Basil Parmesan Soup

By: Maria Emmerich

Tomato Basil Parmesan Soup
cuisine icon Course
Soup
cuisine icon Duration
20 Minutes
cuisine icon Cooking Technique
Pressure Cook, Saute
cuisine icon 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, Maria Emmerich, parmesan, pressure cook, red onions finely chopped, salt, saute, soup, tomato, unsalted butter or coconut oil

serving icon Servings
4 Servings
Ingredients
  • 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
Instructions
  • 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.
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