Ingredients
Makes 8 servings
Amount | Ingredient |
---|---|
3 T | butter |
1 large | onion, diced |
2 stalks | celery, diced |
1 | bell pepper, red, large, diced |
1 tsp | garlic, minced |
4 tsp | Better Than Bouillon no-chicken base |
30oz | water |
30oz | tomatoes, diced |
¼ cup | basil, fresh |
2½ T | tomato paste |
1 tsp | salt + to taste |
1 tsp | fresh ground black pepper |
2 T | balsamic vinegar + to taste |
½ tsp | MSG + to taste |
½ cup | Parmesan cheese, fresh grated |
½ cup | heavy cream |
Process
Instant Pot
- set Instant Pot to sauté mode, melt butter and sauté onions, celery, and bell pepper until tender
- add garlic, cook 1 minute until fragrant
- add the rest of the ingredients (except Parmesan and heavy cream)
Pressure: high
Time: 5 minutes
Release: quick
- purée contents with immersion blender until smooth
- stir in Parmesan and heavy cream, let warm through; serve hot
Stovetop
Use a heavy-bottomed pot and instead of pressure cooking in step 3, simmer until everything is tender and starts to break down.
Nutrition
Calories = 1,215 total recipe (152 per serving)
Notes
- blend less for chunky soup
- use (1) 28oz can or (2) 14 oz. cans for the tomatoes. 2 oz less than the full 30 called for in the recipe isn’t a big deal but the difference can be made up with fresh tomatoes so a third can isn’t opened unnecessarily
- a 30oz box of stock can be used instead of the BTB base + water
- a large carrot can be substituted for the red bell pepper, though the latter is tastier
See the freezing guide for tips and information on freezer-safe food storage.
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