Instant Pot Tomato Basil Parmesan Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy tomato and basil soup made quickly in the Instant Pot with a silky texture from butter and cream. Finished with fresh basil and parmesan for a restaurant-quality dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 5m
- Sodium
- 1033mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 675mg
- Calcium
- 287mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 1033MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.