I served this with a rosemary sourdough grilled cheese cut diagonally for dipping. T’was scrumptious. 🙂
#Instantpot #Tomato #Soup
- 1 tbspn butter
- 1 small onion
- 2 cloves minced garlic
- 1 (28 oz) can basil, garlic, & oregano diced tomatoes
- 2 cups chicken broth
- 1 cup water
- 3/4 cup basil sliced
- 1 tspn salt
- 1 tspn pepper
- 1/2 tspn oregano
- 2-4 dash Parmesan cheese grated
- 2 pinch red pepper flakes
- 1/2 cup heavy cream
Chop onion and sauté with garlic in butter until translucent using instant pot.
Added tomatoes ?, chicken broth, water, basil (saving a bit for garnish), salt, pepper, oregano, and cook for 6 minutes.
Using a blender, blend until smooth in 2 batches, move to a stovetop pot on “Lo” or “Keep warm” and mix in heavy cream (you can take this time to make a grilled cheese or toast some bread if desired)
Move to serving bowls, evenly sprinkle Parmesan cheese, add a pinch or two of red pepper flakes for taste and color, and place remaining basil ? in center of bowl.
VOILA! Take a cooksnap & let us know what you thought!
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