I served this with a rosemary sourdough grilled cheese cut diagonally for dipping. T’was scrumptious. 🙂
#Instantpot #Tomato #Soup


  1. 1 tbspn butter
  2. 1 small onion
  3. 2 cloves minced garlic
  4. 1 (28 oz) can basil, garlic, & oregano diced tomatoes
  5. 2 cups chicken broth
  6. 1 cup water
  7. 3/4 cup basil sliced
  8. 1 tspn salt
  9. 1 tspn pepper
  10. 1/2 tspn oregano
  11. 2-4 dash Parmesan cheese grated
  12. 2 pinch red pepper flakes
  13. 1/2 cup heavy cream


  1. Chop onion and sauté with garlic in butter until translucent using instant pot.

  2. Added tomatoes ?, chicken broth, water, basil (saving a bit for garnish), salt, pepper, oregano, and cook for 6 minutes.

  3. Using a blender, blend until smooth in 2 batches, move to a stovetop pot on “Lo” or “Keep warm” and mix in heavy cream (you can take this time to make a grilled cheese or toast some bread if desired)

  4. Move to serving bowls, evenly sprinkle Parmesan cheese, add a pinch or two of red pepper flakes for taste and color, and place remaining basil ? in center of bowl.

  5. VOILA! Take a cooksnap & let us know what you thought!

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