Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
5 mins
Total Time:
55 mins
Servings:
4
Ingredients
Directions
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil, celery, carrot, onion, and garlic. Cook for 5 minutes, stirring occasionally.
Stir in vegetable broth, diced and crushed tomatoes, tomato paste, basil, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Meanwhile, melt butter in a small saucepan over low heat. Stir in flour until a smooth, thick paste forms, about 3 minutes.
Release pressure naturally for 2 minutes according to manufacturer's instructions. Release remaining pressure by opening the valve to vent.
Use an immersion blender to carefully puree the hot soup. Select Sauté function again; set timer for 3 minutes. Add flour paste, stirring continuously. Add milk, Parmesan cheese, sugar, and red pepper flakes. Season with more salt and pepper if needed. Stir to combine until the timer ends.
Cook’s Note
The cane sugar helps cut the acidity, but you can leave it out if you prefer.
Nutrition Facts (per serving)
379
Calories
20g
Fat
40g
Carbs
12g
Protein
