• Creamy Tomato Basil Soup

    Ingredients

    Makes 8 servings

    AmountIngredient
    3 Tbutter
    1 largeonion, diced
    2 stalkscelery, diced
    1bell pepper, red, large, diced
    1 tspgarlic, minced
    4 tspBetter Than Bouillon no-chicken base
    30ozwater
    30oztomatoes, diced
    ¼ cupbasil, fresh
    2½ Ttomato paste
    1 tspsalt + to taste
    1 tspfresh ground black pepper
    2 Tbalsamic vinegar + to taste
    ½ tspMSG + to taste
    ½ cupParmesan cheese, fresh grated
    ½ cupheavy cream

    Process

    Instant Pot

    1. set Instant Pot to sauté mode, melt butter and sauté onions, celery, and bell pepper until tender
    2. add garlic, cook 1 minute until fragrant
    3. add the rest of the ingredients (except Parmesan and heavy cream)
    Pressure: high
    Time: 5 minutes
    Release: quick
    1. purée contents with immersion blender until smooth
    2. 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
    Creamy Tomato Basil Soup

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