Ingredients
2tspolive oil
1tbspunsalted butter
1cupcelery,finely diced
1cupcarrots,finely diced
1cuponions,finely diced
2tbspall purpose flour,or gluten-free flour
3½cupschicken broth,reduced sodium, or vegetable broth
1¾cups2% milk,reduced fat
28ozSan Marzano whole plum tomatoes,(1 can), with juice
1fresh thyme
¼cupfresh basil,chopped
2bay leaves
parmesan,or romano cheese rind, optional
⅓cuppecorino romano cheese,grated
¾tspkosher salt,or more to taste
fresh black pepper,to taste
Preparation
Use the sauté button on the Instant Pot, then add the oil and butter, then when melted, add the celery, carrots, and onions. Cook for 5 to 6 minutes or until tender.
Add the flour, stir, and cook for 1 to 2 minutes. Add the broth, milk, and the juice of the tomatoes into the Instant Pot. Roughly crush the tomatoes with hands, then add to the pot.
Add the thyme, basil, and bay leaves and parmesan rind.
Cover and cook at High pressure for 30 minutes.
Quick or natural release, remove the cheese rind and herbs, then blend the soup using an immersion blender until smooth.
Add the ⅓ cup grated Pecorino cheese, salt, and pepper, adjusting to taste.
Ladle into bowls, top each with basil and 1 teaspoon of parmesan. Enjoy!
