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Ingredients

  • 1 tsp olive oil extra virgin
  • 1 tsp coconut oil
  • 1 clove garlic minced
  • 1 cup celery sliced
  • 1 cup carrots sliced
  • 1 medium onion diced
  • 2 tbsp all purpose flour
  • 3.5 cups chicken broth substitute for vegetable broth vegetarians
  • 1 3/4 cups 2% milk
  • 1 can whole tomatoes in herbs and spices 796 ml/28 fl oz
  • 1 Parmesan Cheese Rind
  • 3 fresh basil leaves finely sliced
  • 1/2 cup fresh Parmesean grated
  • Salt and Pepper to taste

Instructions

  1. On saute add coconut oil.

  2. Once melted add onions and cook for 1-minute stirring occasionally.

  3. Add olive oil, garlic, carrots, and celery. Cook for 4-5 minutes stirring occasionally.

  4. Add flour and cook for an additional minute.

  5. Add tomatoes and juice from the can, breaking up tomatoes with a wooden spoon.

  6. Add broth, milk, basil and parmesan rind.

  7. Cover and cook on soup with high pressure for 30 minutes. Release steam on quick or natural release.

  8. Remove cheese rind and blend with an immersion blender (or ladle into a blender).

  9. Add fresh Parmesan, salt and pepper to taste.