Zupas Tomato Basil Soup is one of my all time favorite things. I've tried several different recipes for Tomato Basil soup and I've liked some of them, but this hands down is my fav! It tastes exactly like it! Wahoo! It's thick and creamy and fills my whole soul with comfort! Yum! Thanks to my sister for sharing it! The original recipe came from devourdinner.com. I like to use the S&W Tomatoes (Stewed Italian Recipe) and Costco's Kirkland Basil Pesto, for the canned tomatoes and the pesto.
3 tablespoons butter
3 stalks celery, diced
1 cup onions, diced
4 14.5 oz cans Italian Stewed Tomatoes
1 cup basil pesto
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup chicken broth
1 1/2 cups heavy whipping cream
Fresh Parmesan to garnish
Place butter in the Instant Pot. Add celery and onions. Saute until soft, stirring often. Add canned tomatoes, pesto, sugar, salt and chicken broth. Cook on high pressure for 5 minutes. When finished, use quick release to release the pressure. Pour hot soup in blender and blend until smooth. (Or you can use an immersion blender.) Pour blended soup back into the Instant Pot. Stir in whipping cream. If the cream cooled the soup down too much, just press the saute button, and heat it for a minute or two. Turn off saute when it's the temperature you'd like, and press keep warm. Serve with fresh parmesan if desired.
