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Easy Tomato and Basil Soup (Instant Pot and Slow Cooker Soup)

Easy Tomato Basil Soup (Instant Pot and Slow Cooker Soup)

  • Author: seekinggoodeats
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Soup
  • Method: Instant Pot, Stovetop, Slow Cooker
  • Cuisine: Italian

Description

Easy Tomato and Basil Soup (Instant Pot and Slow Cooker Soup), loaded with tomatoes, cheese, fresh basil, cream, and garnished with garlic basil parmesan crisps, will be your new favorite soup! It is super delicious and easy to make! One soup – three easy methods to make.


Scale

Ingredients

Tomato and Basil Soup

  • 3 tbsp butter
  • 3 tbsp olive oil
  • 2 garlic cloves, minced
  • 2 ribs celery, diced
  • 11/2 cups fresh basil, diced
  • 1 tbsp fresh oregano, diced
  • 1 bay leaf
  • 2 tbsp tomato paste
  • (2)  28 oz can whole or diced tomatoes (or 3 to 4 lbs fresh tomatoes, peeled and seeded. Cut into chunks)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 11/2 cups parmesan cheese grated
  • 1/2 cup whipping cream
  • 11/2 cups vegetable broth
  • 1 tbsp white wine vinegar

Parmesan Cheese Crisps (Optional)

  • 6 tbsp parmesan cheese, greate
  • 3 tsp. fresh basil
  • sprinkle of garlic powder

Instructions

Pressure cooker method:

  1. Select Saute setting, medium heat. Cook onions and celery until soft. Add garlic and cook 1 minute. Add basil, oregano, bay leaf, tomato paste, tomatoes, and vegetable broth to the pot. Secure the lid and pressure cook on High for 4 minutes.
  2. Once cooking is complete, allow pot to release pressure naturally for 10 minutes, then do a quick release. Remove lid carefully. Using an immersion blender, directly in the pressure cooker, blend soup until desired consistency is reached. Alternatively, you can process smaller portions in a blender and add back into the pot in batches.
  3. In a small bowl add 1/2 cup of hot soup and mix with whipping cream. Add into pot. Add parmesan cheese. Select Sauté, Medium heat, and warm until cheese is melted and soup is desired temperature, stirring frequently.

Stovetop method:

  1. In a skillet, over medium-high heat on melt butter and olive oil. Sauté onions and celery until soft. Add garlic and cook 1 minute. Add basil, oregano, bay leaf, tomato paste, tomatoes, and vegetable broth to the dutch oven. Bring to a boil, cover and simmer for 30 minutes.
  2. Using an immersion blender, directly in the dutch oven, blend soup until desired consistency is reached. Alternatively, you can process smaller portions in a blender and add back into the pot in batches.
  3. In a small bowl add 1/2 cup of hot soup and mix with whipping cream. Add into pot. Add parmesan cheese. Over medium heat, melt cheese and warm soup until desired temperature is reached, stirring frequently

Slow Cooker method:

  1. In a skillet, over medium-high heat on melt butter and olive oil. Sauté onions and celery until soft. Add garlic and cook 1 minute. Add onion, celery, and garlic mixture to slow cooker. Add basil, oregano, bay leaf, tomato paste, tomatoes, and vegetable broth to the pot. Cover and cook on Low for 6 to 8 hours.
  2. Using an immersion blender, directly in the slow cooker, blend soup until desired consistency is reached. Alternatively, you can process smaller portions in a blender and add back into the pot in batches.
  3. In a small bowl add 1/2 cup of hot juices and mix with whipping cream. Add into pot. Add parmesan cheese. Continue to melt cheese and warm soup until desired temperature is reached, stirring occasionally.

Parmesan Cheese Crisp Recipe:

  1. Preheat oven to 350 degrees F. On a cookie sheet with a piece of parchment paper, drop 1 tbsp of parmesan for each crisp. Top with fresh basil and a sprinkle of garlic powder. Spread out evenly. Bake 10 to 15 minutes until golden and crispy.

To Serve:

  1. Garnish with a little whipping cream, a sprinkle of cheese and basil and a delicious parmesan crisp!

Keywords: easy tomato basil soup, slow cooker soup recipe, low carb tomato soup, creamy tomato basil soup, keto instant pot recipe