Creamy Tomato Basil Parmesan Soup Pressure Cooker

By sherryl61

Homemade Creamy Tomato Basil Parmesan Soup with fresh from the garden tomatoes and basil. When you make it in the pressure cooker, you can have it ready to eat in less than 30 minutes, and it’s so much better than canned.

If you don’t have fresh tomatoes, you could always substitute a couple cans of diced tomatoes for the fresh tomatoes in the recipe. But if your garden is overflowing with tomatoes, or you have a farmers market nearby, make this soup while tomatoes are still at their peak. You’ll be glad you did

Ingredients

• 3 tablespoons butter
• 1 large onion, diced
• 2 stalks celery, diced
• 1 large carrot, diced
• 2 garlic cloves, minced or pressed
• 2 cans (14 1/2 ounces) chicken broth
• 3 pounds tomatoes, cored, peeled, and quartered
• 1/4 cup fresh basil
• 1 tablespoon tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup Parmesan cheese, shredded
• 1 cup half and half

Preparation

Step 1

Melt butter in pressure cooker pot. Saute onions, celery, and carrots until tender.

Add garlic and cook 1 minute stirring often.

Add chicken stock, tomatoes, basil, salt, and pepper.

Select high pressure and 5 minutes cook time. When beep sounds turn pressure cooker off, wait 5 minutes and then use a Quick Pressure Release to release pressure.

When valve drops carefully remove lid. Puree mixture until it's very smooth. I used my immersion blender and pureed it in the pressure cooker pot.

Select Simmer and stir in Parmesan and half and half.