Getting in the Christmas spirit with this tasty tomato soup! 🍅🎄topped with my ‘crunchy parmesan chickpeas’ (can search for the recipe on this website). Enjoy!
Details
Servings
4 servings
Prep time
15 minutes
Cooking time
40 minutes
Difficulty
Easy
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Ingredients
1 tbsp olive oil
2 tbsp ghee
5 garlic cloves, minced
1 c chopped onion
4 cans (14.5 oz) diced tomatoes with juice
4 c vegetable broth
2 tsp Italian seasonings
2 tbsp fresh basil, chopped
1 tsp salt
1 tsp pepper
1/4 tsp red pepper flakes (optional)
Directions
- Add olive oil, ghee, and onion to instant pot. Press sauté mode and cook until onion is translucent/little brown, about 5-7 min
- Add garlic and stir constantly for about 30 seconds
- Add everything else (tomatoes, broth, seasoning, basil, red pepper flakes, salt, pepper) and stir
- Cancel sauté mode. Close lid and secure. Turn steam knob to sealing position. Press pressure cook for 5 minutes
- When cooking done, let instant pot naturally release pressure for 15 min. Then turn steam knob to venting position.
- Use an immersion blender to make the soup creamy. Or transfer to a blender in batches carefully.
- Top with crunchy Parmesan chickpeas.
