This tomato soup explodes with flavors of herbs, fresh basil, goat cheese and parmesan cheese and has the perfect creamy consistency. It’s also low carb, gluten-free, and completely keto! The best part is that it only takes 20 minutes to prepare using an Instant Pot and an immersion blender!
- 1 tbsp Olive oil
- ⅓ cups chopped onion
- 2 cloves Chopped garlic
- ½ teaspoon Salt
- ⅛ teaspoons Black pepper
- ¼ teaspoons dried thyme
- ¼ teaspoons Dried oregano
- ¼ teaspoons Red pepper flakes
- 2 tablespoons Tomato Paste
- 1 box (Size 14 1/2 oz) Whole Tomatoes
- 1-½ cup Vegetables soup
- ¼ cups Fresh basil leaves
- ⅓ cups Goat cheese (about 65g)
- ⅓ cups Freshly grated parmesan cheese (about 20g)
- ⅓ cups Cream
Turn Instant Pot on Sauté and select Normal. Let the pan heat up for a few minutes.
Add the olive oil, chopped onions, garlic, salt, pepper, thyme, oregano and red pepper flakes to the Instant Pot and stir. Sauté until onions become translucent; about 3 to 5 minutes. Turn off the Instant Pot.
Add the tomato paste, canned tomatoes and vegetable broth to the Instant Pot and secure the lid securely. Make sure the steam release handle is properly engaged. Turn Instant Pot on Pressure Cook and select More and High. Set to 4 minutes.
Once the Instant Pot timer turns off, release the pressure by twisting the steam release handle. The float valve will drop when the pot is depressurized. Remove the cover.
Add the basil leaves. Using an immersion blender, blend the contents of the pan until the tomatoes are completely smooth.
Add the goat cheese, grated parmesan and cream while the soup is still hot. Stir until cheese is melted and soup is smooth and consistent. If you need to use the hand blender again, do so for just a few pulses.
Ladle into individual bowls and garnish with more Parmesan and a few basil leaves. Enjoy!