The Best Smelling Kitchen

My kitchen smells like a sunny Italian garden when I make this soup. The onions and celery sizzle in the pot. Then you add the tomatoes and basil. Doesn’t that smell amazing? It makes my whole house feel warm and cozy.

This soup is a hug in a bowl. I learned that from my own grandma. She said good food feeds more than your stomach. It feeds your heart, too. That is why cooking for people is so special.

A Little Secret for Creamy Soup

Now, here is our little secret step. We make a roux. It sounds fancy, but it is not. You just melt butter and stir in flour. You cook it until it turns a lovely golden color.

This roux is what makes the soup so creamy and thick. Without it, the soup would be thin. I still laugh at the first time I made a roux. I was so worried I would burn it! But you just have to keep stirring. It is like a little kitchen meditation.

Blending it All Together

After the Instant Pot does its magic, we blend the soup. Please be careful here. Let the soup cool a bit first. And only fill your blender halfway. We do not want a tomato volcano!

Blending turns all those chunky vegetables into a smooth, velvety soup. It is like magic. *Fun fact: The first soup was probably just a mixture of things boiled in a pot. People have been making versions of soup for over 20,000 years!* What is your favorite kind of soup to eat on a rainy day?

The Grand Finale

This is the best part. We stir in the Parmesan cheese and half-and-half. Watch how the soup changes color. It goes from a bright red to a softer, creamy orange. It is so beautiful.

Taste it now. Add a little more salt or pepper if you like. This is your soup. Make it taste perfect for you. Cooking is not about following rules exactly. It is about making something you will love.

Why This Soup Matters

This recipe matters because it is fast but tastes slow-cooked. On a busy night, that is a lifesaver. You get a rich, homemade dinner without spending all day in the kitchen. That is a win in my book.

It also packs in vegetables like carrots and celery. You are getting good stuff with every delicious spoonful. Do you have a quick recipe that makes you feel proud? I would love to hear about it.

Ingredients:

Ingredient	Amount	Notes
Olive oil	1 Tablespoon
Carrot	1 cup	chopped
Onion	1 cup	chopped
Celery	1 cup	chopped
Diced tomatoes	2 (14.5 ounce) cans	undrained
Tomato paste	2 Tablespoons
Low-sodium chicken broth	4 cups
Fresh basil leaves	1/4 cup	chopped, (or 1 Tbsp dried basil)
Dried oregano	1 teaspoon
Butter	1/2 cup
All-purpose flour	1/2 cup
Freshly grated parmesan cheese	1 cup
Half and half	1 1/2 cups
Salt	1 teaspoon
Freshly ground black pepper	1/4 teaspoon

My Cozy Tomato Soup Secret

I have always loved a good bowl of tomato soup. It reminds me of rainy afternoons with my own grandma. Her kitchen always smelled like herbs and warmth. Now I make this version for my grandkids. They gobble it right up!

This recipe uses an Instant Pot, which is just a magic pot to me. It makes everything so fast and easy. You start by cooking the vegetables. This step makes your whole house smell amazing.

Step 1: Pour the oil into your Instant Pot. Turn it to the sauté setting. Add your chopped carrots, onions, and celery. Let them cook for about two minutes. You just want them to get a little soft. I still laugh at how my grandson calls this the “rainbow start.”

Step 2: Now, add the diced tomatoes and tomato paste. Pour in the chicken broth next. Sprinkle in the dried oregano and basil. Give it all a good stir. This red mixture is so pretty. (Hard-learned tip: always stir in the tomato paste well. No one wants a hidden paste pocket!)

Step 3: Turn the pot off. Put the lid on securely. Make sure the little valve is set to “sealing.” Cook on high pressure for five minutes. When the timer beeps, let the pot sit for five more minutes. This is called a natural release. It’s a good time to take a deep breath.

Step 4: While the soup cooks, we make the roux. Melt the butter in a saucepan. Stir in the flour with a whisk. Keep stirring until it turns a lovely golden brown. This should take about ten minutes. What’s your favorite soup to dip a grilled cheese into? Share below!

Step 5: Carefully blend the hot soup until it is smooth. Please do this in small batches. Then, mix one cup of soup into your roux. It will get very thick. Slowly add three more cups of soup to the pan.

Step 6: Pour that creamy mixture back into the Instant Pot. Stir everything together. Now for the best part! Stir in the Parmesan cheese and half and half. Add a little salt and pepper. Taste it. Doesn’t that just hug your soul?

Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Lunch, Soup

Three Tasty Twists to Try

I love recipes you can make your own. It’s fun to play with your food sometimes. Here are a few ideas to change things up. They are all simple and delicious.

Go Veggie: Use vegetable broth instead of chicken. It makes the soup vegetarian. It tastes just as wonderful and cozy.

Add a Kick: Stir in a pinch of red pepper flakes. Do this when you add the other herbs. It gives the soup a little warm surprise.

Creamy Dreamy: Swap the half and half for heavy cream. This makes the soup extra rich and silky. It’s a treat for a chilly day.

Which one would you try first? Comment below!

The Perfect Pairings

Every great soup needs a good friend. For this one, you cannot go wrong. A crispy, buttery grilled cheese sandwich is the classic choice. Dunking it is half the fun. A simple green salad on the side is also perfect.

For a drink, I have two favorites. A cold glass of apple cider is so refreshing. For the grown-ups, a light glass of Chardonnay pairs nicely. It sips well with the creamy tomato.

Which would you choose tonight?

Storing Your Cozy Tomato Soup

This soup is perfect for making ahead. Let it cool completely first. Then store it in a sealed container in the fridge. It will stay good for about four days.

You can also freeze this soup for later. I like to freeze it in single portions. This makes for a quick and easy lunch. Just thaw it in the fridge overnight.

I once put a hot soup container right in the fridge. The lid popped right off. What a mess I had to clean up. Now I always let it cool on the counter.

Batch cooking saves you time on busy days. It means a warm, home-cooked meal is always close by. That is a wonderful feeling to have. Have you ever tried storing it this way? Share below!

Simple Fixes for Soup Troubles

Is your soup a little too thin? Make a quick slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this into your hot soup to thicken it.

If your soup is too thick, just add more broth. Pour in a little at a time. Stir until it is just right for you. I remember when I added too much flour once.

Getting the salt right is important. Always taste your soup at the end. You can add more, but you cannot take it out. This makes your soup taste balanced and delicious.

Knowing these fixes builds your cooking confidence. You are not afraid to try new things. A good flavor makes everyone at the table happy. Which of these problems have you run into before?

Your Soup Questions Answered

Q: Can I make this gluten-free? A: Yes! Just use a gluten-free flour blend for the roux. It will work just the same.

Q: Can I make it ahead of time? A: Absolutely. Make the soup but wait to add the half-and-half. Stir it in when you reheat.

Q: What if I don’t have fresh basil? A: Dried basil works fine. Use one tablespoon of dried basil instead of the fresh.

Q: Can I double the recipe? A: You can, but do not fill your Instant Pot past the max line. Safety first.

Q: Any other tips? A: A little pinch of sugar can balance the tomato’s acidity. Tomatoes are technically a fruit! Which tip will you try first?

From My Kitchen to Yours

I hope you love this soup as much as I do. It is a hug in a bowl. I make it for my grandchildren all the time.

I would love to see your creation. It makes me so happy to see you cooking. Share a picture of your cozy meal. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Grace Ellington.