My recipe has been altered but Inspired by foodlove.com
Yummy, creamy, tomato, flavorful soup. Paired with Grilled Cheese or Grilled Cheese Sticks is a wonderful treat to your taste buds.
INGREDIENTS
- 1 medium yellow onion diced
- 2 large stalks celery diced
- 2 large carrots diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes or a pinch of cayenne (we use cayenne)
- 2 teaspoons dried basil
- 2 bay leaves
- 2 cans 14.5 oz. diced tomatoes
- 1 23.2 oz Can of Cambells Tomato Soup (or use a can of tomato sauce) We felt the original recipe was lacking tomato flavor and this did the trick for us.
- 2 cups chicken broth
- ½ cup heavy cream or whipping cream
INSTRUCTIONS
- Using the sauté setting of the electric pressure cooker, sauté the onion, celery and carrots in olive oil for about 5 minutes.
- Add the salt, black pepper, red pepper flakes and basil, and sauté for 1-2 minutes more.
- Turn off heat, add bay leaves, tomatoes, soup and chicken broth, and stir.
- Secure the lid and cook the vegetable mixture using the soup setting (on the Instant Pot Rio Wide Plus use the pressure cook setting and select soup on the menu) set time to cook for 15 minutes at high pressure.
- Manually release remaining pressure. Remove the lid.
- Remove the bay leaves.
- Puree the soup using a blender (I use my Ninja on the puree setting and it works great).
- Add the cream, and stir until well blended.
- Taste and adjust seasonings as needed (personally I think its full of flavor)
Recipe yeilds about 80 ounces (2 1/2, 32 ounce Containers).
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