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CREAMY TOMATO SOUP WITH
GRILLED CHEESE CROUTONS
PREP:
15 MINUTES |
TOTAL COOK TIME:
38 MINUTES |
PRESSURE BUILD:
APPROX. 13 MINUTES |
COOK:
25 MINUTES
PRESSURE RELEASE:
QUICK |
MAKES:
6–8 SERVINGS
BEGINNER RECIPE
DIRECTIONS
1
Close lid and move slider to AIR FRY/STOVETOP.
Select SEAR/SAUTÉ and set to 4. Open lid and
select START/STOP to begin preheating. Allow
unit to preheat for 5 minutes.
2
Add canola oil, onions, and garlic to pot. Cook,
stirring occasionally, for 5 minutes.
3
Add crushed tomatoes, tomato puree, heavy
cream, water, salt, Worcestershire sauce, and
crushed red pepper to pot. Continue cooking
for another 5 minutes.
4
Close lid and move slider to PRESSURE. Make
sure the pressure release valve is in the SEAL
position. The temperature will default to HIGH,
which is the correct setting. Set time to 10
minutes. Select START/STOP to begin cooking
(the unit will build pressure for approx. 13 minutes
before cooking begins).
5
When cooking is complete, quick release
pressure by turning the pressure release valve
to the VENT position. Move slider to either
STEAMCRISP or AIR FRY/STOVETOP to
unlock the lid, then carefully open it.
6
Lay bread slices evenly across the top of the
soup. Top bread slices liberally with both
mozzarella and Parmesan cheeses.
7
Close lid and keep slider in the AIR FRY/STOVETOP
position. Select BROIL and set time to 5 minutes.
Select START/STOP to begin cooking.
8
When cooking is complete, serve immediately.
INGREDIENTS
2 tablespoons canola oil
2 white onions, peeled, diced
8 cloves garlic, peeled, minced
1 can (14 ounces) crushed tomatoes
1 can (28 ounces) tomato puree
2 cups heavy cream
1
/
2
cup water
Kosher salt, as desired
2 tablespoons Worcestershire sauce
1
/
2
teaspoon crushed red pepper
1
/
2
crusty French baguette, sliced in 16 rounds
1
/
2
cup shredded mozzarella cheese
1
/
2
cup shredded Parmesan cheese
TIP
If you don’t have a crusty French baguette, use
lightly toasted sliced bread instead.
SIDES & SNA
CK
S
