Parmesan Tomato Soup is the perfect light soup that the perfect weeknight meal. It’s easy to make and it’s delicious! The best part about this soup is that you can make it in your Instant Pot.. You’ll be able to enjoy this soup all year round, too!
Parmesan Tomato Soup
This easy and delicious soup is perfect for a weeknight meal. It’s also very simple to make with the Instant Pot. This recipe will show you how to make Parmesan Tomato Soup, which combines a few basic ingredients into a flavorful tomato broth that is topped off with pieces of creamy parmesan cheese.
This dish has a lot of flavor without being heavy, so it will satisfy even the pickiest eaters. Plus, with only four ingredients (tomatoes, onion, garlic and parmesan), this recipe couldn’t be easier to whip up.
This soup can be served as an appetizer or as a main dish with some grilled bread and butter on top. The ingredients are inexpensive too! So give this Instant Pot Parmesan Tomato Soup recipe a try tonight!
How Long Does Creamy Tomato Soup Last?
When you make this soup, it will last for about 4 to 5 days. Even though it will last that long, the soup always tastes best when it is eaten within the first 3 days.
Can It Be Frozen
You can freeze the soup when you have finished making it. Just be sure to transfer the soup to an airtight container and allow it to cool completely. Then you can place the soup in the freezer. It will last in the freezer for about 6 months. A great idea is to freeze the soup in individual containers or freezer bags. This is great for an easy lunch idea or for individuals meals. That is perfect for those very busy days when there is no time to cook.
How Do I Reheat Parmesan Tomato Soup
Reheating parmesan tomato soup is so easy! You can pop it in the microwave or you can reheat it on the stove top. When you are ready to eat the soup, allow it to come to room temperature and then place individual servings of the soup into a microwavable container. Place this in the microwave for about two minutes. Be sure to stir the soup about halfway through so that it heats evenly. You can also reheat the soup on the stovetop by placing small amounts of it into a saucepan. Heat over medium heat for about 3 minutes until heated all the way through.
If heating the soup from frozen , just add an additional minute to the cooking time. So you would heat the soup on high for about 3 1/2 minutes if it was frozen.
The soup is best enjoyed when it is warm, so make sure that it reaches room temperature before putting it into the microwave or reheating on the stovetop.
What Can I Substitute For Onion?
You will want to substitute onion for the shallots in this recipe. Shallots look like large onions and have a milder flavor. You can also use red onions or leeks if you do not want to buy them or are unable to find them at your local store.
How Do I Make Creamy Tomato Soup on the Stovetop? Look
While this recipe is made in the Instant Pot, you can make it on the stove top. By making it in the Instant Pot, you save time and get that long cooked flavor into the soup. You can do this on the stove top it just takes longer. To make this soup on the stove, make it the same way but you will need to simmer it, in steps, until the ingredients are tender and cooked down.
Instant Pot Parmesan Tomato Soup Ingredients
- 28 ounces canned diced tomatoes, with juice
- 1 cup celery, diced
- 1 cup carrots, diced
- 1 cup onions, diced
- 1 tablespoon fresh oregano
- 1/4 cup fresh basil
- 4 cups chicken broth
- 1 bay leaf
- ½ cup flour
- 1 cup Parmesan cheese
- 1.5 cups whole milk, warmed
- 2 teaspoon salt
- 1/2 teaspoon black pepper
How to Make Instant Pot Parmesan Tomato Soup
Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to the pressure cooker. Cook on high pressure for 15 minutes. Allow the Instant Pot to depressurize.
Once the cooking is done, add butter and flour in a skillet over low heat until the butter is melted and the flour and butter are combined. Add in one cup of the cooked soup mixture from the InstantPot.
Add another 3 cups of the soup broth and stir until smooth. Then add all of the soup back to the InstantPot and remove the bay leaf.
Blend the soup with your blender or Immersion blender until smooth.
Stir in your cheese, milk, salt, and pepper.
Serve with a sprinkle of parmesan cheese on top.
Parmesan Tomato Pressure Cooker Soup
Ingredients
- 2 14 oz cans diced tomatoes, with juice
- 1 cup celery diced
- 1 cup carrots diced
- 1 cup onions diced
- 1 tablespoon fresh oregano
- 1/4 cup fresh basil
- 4 cups chicken broth
- 1 bay leaf
- ½ cup flour
- 1 cup Parmesan cheese
- 1.5 cups whole milk warmed
- 2 tsp salt
- 1/2 tsp black pepper
Instructions
- Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to the pressure cooker. Cook on high for 15 minutes.
- While the soup cooks place your butter and flour in a skillet over low heat. Constantly stir with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back to the slow cooker. Remove the bay leaf.
- Blend the soup with your blender or Immersion blender until smooth.
- Stir in your cheese, milk, salt, and pepper.
Makes 8 servings (approximately 1 cup per serving)
4 SmartPoints on Weight Watchers FreeStyle Plan
This recipe for Parmesan Tomato Soup is a delicious choice for cold winter evenings. Using your pressure cooker will make it a fast meal, and so much easier to manage than cooking on the stove top!
Follow Us For More!
Be sure to share your review in the comments below and follow us on Pinterest, Facebook, Instagram or Tiktok for even more food + family fun!