Throughout my foodie adventures, one of my favorite foods, to either cook in my kitchen or order at a restaurant, is soup. Do you love soup? I adore a really good soup. I consider myself a soup aficionado, more over, a creamy soup expert. There are a couple of soups I enjoy that are not cream-based, such as my mom’s Matzah Ball Soup. There is just something about it; when my mom makes her Matzah Ball Soup – it’s the best around! It starts with a nice chicken broth with carrots, celery and the most perfectly shaped fluffy Matzah Balls; not too hard and not too soft. But, for the most part, I am partial to a nice, velvety, creamy soup.
This Creamy Tomato Soup is all sorts of a creamy, luscious, rich comfort soup without all the guilt of a heavy cream-based soup. It can be made in a crockpot or in an Instant Pot. It’s that quintessential tomato soup that is perfectly paired with a yummy grilled cheese sandwich or your favorite salad and some good crusty bread. It works any time of year, and the best part, is that it makes enough for your whole family and freezes well.
Creamy Tomato Soup, made this time in my Instant Pot, can be thrown together for an easy and simple lunch, dinner or even put into your meal plan for your busy week in about 45 minutes. This is a one-pot recipe that can be tailored to fit your schedule and lifestyle. Freeze it for later in the year, pop it in the fridge for later in the week or make it in the morning and enjoy it with your family for dinner tonight!
Creamy Tomato Soup is that perfect tomato soup recipe that will be your go-to soup for meal planning and easy weeknight dinners.
- 2 Tbsp Olive Oil (Extra Virgin)
- 1 Tbsp Unsalted Butter
- 1 Cup Diced Celery
- 1 Cup Diced Carrots
- 1 Cup Diced Onions
- 2 Tbsp Flour
- 3 1/2 Cups Low Sodium Chicken Broth
- 1 3/4 Cup Skim Milk
- 28 Oz Can of San Marzano whole plum tomatoes (I prefer the Dellalo brand)
- 1 Sprig Fresh Thyme
- 1/2 Cup Fresh Basil (Chopped)
- 2 Bay Leaves
- 1/3 Cup Pecorino Romano Cheese (Grated)
- Salt and Pepper to taste
Using the sauté button on your Instant Pot, melt the butter along with the oil. Add your carrots, onions and celery. Cook for 5-6 minutes or until soft.
Add the flour and cook for another 1-2 minutes. Stir continuously.
Add the broth, milk and tomato juice from the can. Using a wooden spoon, crush the tomatoes right in the can. Then add them to the pot.
Add the thyme, basil and bay leaves. (Add a cheese rind, if you have it.)
Cover the Instant Pot and cook on high pressure for 30 minutes. Once finish, either use quick or natural release. Remove the sprigs and bay leaves. Also remove cheese rind.
Using an immersion blender, blend the soup until it's smooth. Add some of the Pecorino Romano and blend again. Serve immediately. Garnish with more cheese and basil leaves.
- Cheese rind (parmesan)
Some other soup recipes you may enjoy from the blog are Creamy Asparagus Soup or Rustic Potato Soup. Both are silky, lush soups that again deliver big on flavor without any regret. Creamy Tomato Soup is inspired by SkinnyTaste’s Instant Pot Tomato Basil Soup.