Ingredients
-
2
-
1
-
1
-
1
-
1
-
2
-
3 1/2
-
1 3/4
-
28
-
1
-
1/4
-
2
-
-
1/3
-
3/4
Directions
This is the soup I crave on nights I want soup with a sandwich (great with grilled cheese or garlic knots!). Its super easy and can be made anytime of the year because it uses canned tomatoes.,This soup is adapted from my Slow Cooker Tomato Soup recipe which I changed up a little to make it work in the Instant Pot. I also changed the method and ingredients slightly so if you notice the nutritional info is different, that is why. I highly recommend using Pecorino Romano, Ive tried this with other brands and the flavor just doesnt compare. This soup freezes well which is great for meal prep if you want to make a few dishes ahead for the month.,You can see more Soup Recipes here!
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Steps
|
1
Done
|
Add the Flour, Stir and Cook 1 to 2 Minutes Add the Broth, Milk, and Pour the Juice of the Tomatoes Into the Instant Pot, Then Roughly Crush the Tomatoes With Your Hands; Add to the Potadd the Thyme, Basil, and Bay Leaves and Parmesan Rind If Using |
|
2
Done
|
Cover and Cook High Pressure 30 Minutes. Quick or Natural Release, Remove the Cheese Rind and Herbs Then Blend the Soup Using an Immersion Blender Until Smooth (or You Can Carefully Do This in Small Batches in the Blender). |
|
3
Done
|
Add the 1/3 Cup Grated Pecorino Cheese, Salt and Pepper, Adjusting to Taste. |
|
4
Done
|
to Serve, Ladle Into Bowls, Top Each With Basil and 1 Teaspoon Parmesan. |
