Tomato Soup - Reboot
One of my go to comfort food meals. Updated for the instapot
Ingredients
- 3 tbsp Butter Full Fat, real stuff
- 1 ea Large Sweet Onion Peeled, diced
- 8 cloves Roasted Garlic
- 1 can Crushed Tomatoes
- 4 cups Broth Chicken or Vegetable
- 1 tsp Salt
- 1/2 tsp Black Pepper Fresh Ground
- 1 tsp Dried Basil
- 1/2 cup Heavy Cream Real stuff
- 1 ea Jalapeno Pepper Washed, seeded Diced
Instructions
- On the instapot press saute, Whence it reads hot add the butter and foam out
- Add the diced onion and jalapeno, cook until translucent and taking color; ~6-8 minutes, stir occasionally
- Add roasted garlic, cook for until fragrent ~1-2 minutes
- Add tomatoes, broth, salt and pepper, basil flakes.; Close lid and lock
- Cancel the Saute' mode and select pressure cook, set to 5 minutes
- After the pressure cook mode is complete let the pressure release naturally, ~15 minutes)
- Once the pressure pin in the lid drops, open the lid and use an immersion blender to puree to a smooth consistency. (USE CAUTION, the soup is hot.)
- Add the heavy cream and stir to blend
- Taste and balance flavor
Notes
Serve this with Grilled Cheese Sandwiches
One can mount a tbsp of butter to the finished soup to add a richer mouth feel
This can be garnished with grated Parmesan cheese in the bowl, croutons are also a good garnish.
Nutrition
Calories: 234kcalCarbohydrates: 14gProtein: 3gFat: 20gSaturated Fat: 12gCholesterol: 64mgSodium: 1746mgPotassium: 347mgFiber: 2gSugar: 7gVitamin A: 1425IUVitamin C: 12mgCalcium: 72mgIron: 2mg
Tried this recipe?Let us know how it was!