Print Recipe

Creamy Tomato Soup

Prep Time15 mins
Cook Time1 hr
Course: Main Course
Servings: 4 servings

Equipment

Ingredients

  • 2 tbsp olive oil
  • 2 cans whole peeled tomatoes
  • 1 cup sliced yellow onion
  • 1 tsp sugar
  • 3 cups vegetable or chicken broth
  • 1 cup chopped fresh basil
  • 1/2 cup heavy cream
  • 2 slices sour dough bread
  • 1/2 cup cheddar
  • 1/2 cup grated parm

Instructions

  • Heat up the instapot and add the olive oil. Once the oil is warm add your onions and sugar. Keep them moving so they do not burn. Once the onions start to turn golden brown you can add the tomatoes and broth. Turn on your soup setting for 45 minutes.
    Once finished you can use an immersion blender to smooth out the broth or you can put a few cups in a regular blender. (Just make sure you wait until the soup is not boiling hot!) Add the cream, basil, and parmesan cheese. At this point you can salt and pepper to taste. I really like mine with lots of fresh cracked black pepper!
    Toast your sourdough with the cheddar on top. (I did mine really quickly in the air fryer) You just want the bread slightly crispy and the cheese melted. Cut into cubes for your topping.