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Homemade Instant Pot Tomato Soup with Basil

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Ingredients
  

  • 2 tsp olive oil
  • 1 tbsp unsalted butter
  • 1 cup shredded celery
  • 1 cup shredded carrots
  • 1 cup chopped onions
  • 2 tbsp flour
  • 3-1/2 cup broth I used beef
  • 1-3/4 cup low fat milk
  • 28 oz can crushed tomatoes
  • 1 sprig thyme
  • 1/4 cup fresh chopped basil
  • 2 bay leaves
  • 1/3 cup Parmesan/Romano cheese
  • 3/4 tsp kosher salt
  • black pepper

Instructions
 

  • Using the Saute option of your Instant Pot, heat the oil and butter.
  • First add celery, carrots and onions; cook a few minutes until tender.
  • Mix in the flour and stir to cook for 1-2 minutes.
  • Add the broth, milk and tomato juice to the pot and stir.
  • Finally add the crushed tomatoes, thyme, basil and bay leaves.
  • After stirring, cover the Instant Pot and switch to Pressure Cooker, cooking for 22 minutes.
  • Do a quick or natural release of pressure before opening the pot.
  • Remove the herbs and puree the soup with a hand or immersion blender until it's smooth.
  • Finish off with cheese, salt and pepper to taste.