Tomato Basil Parmesan Soup
Salt and pepper more, if desired. Serve the soup in bowls and garnish with more Parmesan cheese and basil leaves.
Ingreadient
- 2 tbsp unsalted butter or coconut oil
- 6 oz red onions finely chopped, 110 g
- 2 garlic cloves crushed
- 1 tbsp dried basil
- 1 tsp dried oregano
- 8 oz cream cheese softened, 230 g
- 4 cups chicken broth, 950 ml
- 1 lb canned whole tomatoes dice, 400 g
- 1 cup grated parmesan cheese and an additional amount as garnish, 240 ml
- 1 tsp salt
- ¼ tsp ground black pepper
- Fresh basil as garnish
Direction
- Place the butter in a 5.6-quart Instant Pot and press Sauté. Once melted, add onions, garlic, basil and oregano and cook for 4 Minutes or until onions are tender. Press Cancel to stop sauteing.
- Add the cream cheese and use a whisk to soften, otherwise there will be lumps. Slowly add to the broth. Add the tomatoes, Parmesan cheese, salt and pepper.
- Close the lid, press Pressure Cook or Manually cook, and set the timer to 8 Minutes. Once the time is up, open the valve to quickly release the pressure.
- Remove lid and puree soup with hand blender; or transfer soup to a blender or food processor to puree.
- Salt and pepper more, if desired. Serve the soup in bowls and garnish with more Parmesan cheese and basil leaves.
