Tomato Basil Soup

Ingredients

• 1/4 cup fresh Superior Fresh basil leaves, chopped

• 1 tbsp. olive oil

• 1 cup carrot, chopped

• 1 cup onion, chopped

• 1 cup celery, chopped

• 2 14.5 oz. cans diced tomatoes, undrained

• 2 tbsp. tomato paste

• 4 cups chicken broth

• 1 tsp. dried oregano leaves

• 1/2 cup butter

• 1/2 cup flour

• 1 cup freshly grated parmesan cheese

• 1 1/2 cups half and half

• 1 tsp. salt

• 1/4 tsp. black pepper

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Instructions

1. Our instructions are based off using an Instant Pot. If you’re not using an Instant Pot, modify steps and use a large stock pot instead.

2. Add carrots, onions, and celery to a sauté pan and cook until softened.

3. Place softened vegetables in the Instant Pot and add diced tomatoes, tomato paste, chicken broth, oregano, and basil. Stir to combine. (If not using the Instant Pot, put all ingredients into a large stock pot on medium-high heat )

4. Secure Instant Pot lid and set the valve to “sealing”.

5. Cook on manual/high pressure for 5 minutes. When the timer beeps, allow the pressure to naturally release for 5 minutes.

6. While the soup is cooking in the Instant Pot, make the roux. Add butter to the saute pan used for the carrots/onions/celery over medium-low heat. Once butter has melted, add in the flour and continuously stir.

7. Cook for about 10 minutes, while continuously stirring until the color becomes a nice golden brown.

8. If you want your soup to be smooth, add to blender in batches until it reaches your desired consistency.

9. Add one cup of the pureed soup to the roux, stir to combine. Slowly add another 3 cups of soup to the roux. Add the roux mixture back into the instant pot and combine with the rest of the soup.

10. Lastly, stir in the parmesan cheese, half and half, and salt & pepper. Top with fresh basil and serve with crusty bread.

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