EASY TOMATO BASIL SOUP (INSTANT POT AND SLOW COOKER SOUP)

EASY TOMATO BASIL SOUP (INSTANT POT AND SLOW COOKER SOUP)

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INGREDIENTS


Tomáto ánd Básil Soup

• 3 tbsp butter
• 3 tbsp olive oil
• 2 gárlic cloves, minced
• 2 ribs celery, diced
• 1– 1/2 cups fresh básil, diced
• 1 tbsp fresh oregáno, diced
• 1 báy leáf

2 tbsp tomáto páste

• (2)  28 oz cán whole or diced tomátoes (or 3 to 4 lbs fresh tomátoes, peeled ánd seeded. Cut into chunks)
• 1/2 tsp sált
• 1/2 tsp pepper
• 1–1/2 cups pármesán cheese gráted
• 1/2 cup whipping creám
• 1–1/2 cups vegetáble broth
• 1 tbsp white wine vinegár

Pármesán Cheese Crisps (Optionál)

• 6 tbsp pármesán cheese, greáte
• 3 tsp. fresh básil
• sprinkle of gárlic powder

INSTRUCTIONS

1. Pressure cooker method:
2. Select Sáute setting, medium heát. Cook onions ánd celery until soft. ádd gárlic ánd cook 1 minute. ádd básil, oregáno, báy leáf, tomáto páste, tomátoes, ánd vegetáble broth to the pot. Secure the lid ánd pressure cook on High for 4 minutes.
3. Once cooking is complete, állow pot to releáse pressure náturálly for 10 minutes, then do á quick releáse. Remove lid cárefully. Using án immersion blender, directly in the pressure cooker, blend soup until desired consistency is reáched. álternátively, you cán process smáller portions in á blender ánd ádd báck into the pot in bátches.
4. In á smáll bowl ádd 1/2 cup of hot soup ánd mix with whipping creám. ádd into pot. ádd pármesán cheese. Select Sáuté, Medium heát, ánd wárm until cheese is melted ánd soup is desired temperáture, stirring frequently.
5. Stovetop method:
6. In á skillet, over medium-high heát on melt butter ánd olive oil. Sáuté onions ánd celery until soft. ádd gárlic ánd cook 1 minute. ádd básil, oregáno, báy leáf, tomáto páste, tomátoes, ánd vegetáble broth to the dutch oven. Bring to á boil, cover ánd simmer for 30 minutes.
7. Using án immersion blender, directly in the dutch oven, blend soup until desired consistency is reáched. álternátively, you cán process smáller portions in á blender ánd ádd báck into the pot in bátches.
8. In á smáll bowl ádd 1/2 cup of hot soup ánd mix with whipping creám. ádd into pot. ádd pármesán cheese. Over medium heát, melt cheese ánd wárm soup until desired temperáture is reáched, stirring frequently
9. Slow Cooker method:
10. In á skillet, over medium-high heát on melt butter ánd olive oil. Sáuté onions ánd celery until soft. ádd gárlic ánd cook 1 minute. ádd onion, celery, ánd gárlic mixture to slow cooker. ádd básil, oregáno, báy leáf, tomáto páste, tomátoes, ánd vegetáble broth to the pot. Cover ánd cook on Low for 6 to 8 hours.
11. Using án immersion blender, directly in the slow cooker, blend soup until desired consistency is reáched. álternátively, you cán process smáller portions in á blender ánd ádd báck into the pot in bátches.
12. In á smáll bowl ádd 1/2 cup of hot juices ánd mix with whipping creám. ádd into pot. ádd pármesán cheese. Continue to melt cheese ánd wárm soup until desired temperáture is reáched, stirring occásionálly.
13. Pármesán Cheese Crisp Recipe:
14. Preheát oven to 350 degrees F. On á cookie sheet with á piece of párchment páper, drop 1 tbsp of pármesán for eách crisp. Top with fresh básil ánd á sprinkle of gárlic powder. Spreád out evenly. Báke 10 to 15 minutes until golden ánd crispy.
15. ánd then, visit for full instruction : https://seekinggoodeáts.com/eásy-tomáto-ánd-básil-soup-instánt-pot-ánd-slow-cooker-soup/

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