Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.