Tuesday, January 16, 2018

Instant Pot Tomato Soup

I recieved an Instant Pot for Christmas. I made boiled eggs and then let it sit on the counter for about a week until I was brave enough to try making something. We have had some cold weather and snow this week so I decided to try a Tomato Soup recipe. It turned out great!


Start out by chopping up some carrots and yellow onions and cook using the Saute option.


Next add tomatoes and other ingredients and pressure cook for 5 minutes. 


After the pressure has released, use a blender to puree the soup and then add the half & half. 


Add some crusty cheese bread and enjoy on a cold day!

Recipe:

Instant Pot Tomato Soup

Ingredients:

1/4 cup olive oil
1 tsp of dried Basil
8 oz. chopped baby carrots
8 oz chopped yellow onion
1 cup of chicken broth
6 14.5 oz cans of diced tomatoes
1 tsp of salt
1 tsp of pepper
1 tbs parmesan cheese
1 tbs sugar
1 cup half & half

Using the saute feature, cook carrots, basil, and onions in the olive oil until the onions start to get soft and translucent. 
Add all remaining ingredients except half & half and use the Manual setting for 5 minutes and allow to Natural Release.
Use an immersion blender to puree soup and then add in half & half. 
Serve with your favorite Tomato Soup sides and toppings!

Note: We are not huge Basil fans. You can definitely add more if you are!



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