Ingredients: |
Ingredients: 1/3 cup of extra virgin olive oil 3 large carrots, peeled and sliced into discs 1 yellow onion, diced 3 cans crushed tomatoes (28 oz) 6 oz can of tomato paste 1 stalk celery, chopped 3 cloves garlic, minced 1 tsp salt 2-1/2 Tabl dried basil 1 tsp of dried thyme 1 tbsp of Old Bay Seasoning 1-2 cups of vegetable broth – add the second cup for a slightly thinner soup (For each cup of broth, I used 1 tsp of Vegetable Better Than Bouillon + 1 cup of water) 2 tsp of Worcestershire sauce 1 pint (2 cups) of heavy cream 1 tsp of black pepper
For The Grilled Cheese Croutons: 4 slices of a sandwich bread of your choice (I like rye/pumpernickel swirl) 6 slices of a melty cheese (3 slices per each 2 slices of bread) of your choice (I used American) Butter, for spreading on the bread and slicking up the frying pan *Each grilled cheese will make about 12-14 croutons when cut up. If you want more croutons, just make more grilled cheese!
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Directions: |
Directions:
If you have another way you like to make your grilled cheese instead of the way I do mine, have right at it! But I DO suggest you use a melty cheese that is easy to cut into croutons with minimal gooeyness once it cools.
Add the olive oil to the pot. Sauté the onion, celery, carrots and cook (stir and set) for 10 minutes until they begin to soften and get color (they will also be releasing amazing flavors right now so don’t cut this step short). Add the tomato paste, coat the veggies well and stir constantly for 1 minute. Then add the remaining ingredients (garlic, tomato paste, broth, canned tomatoes, Worcestershire sauce, dried basil, dried thyme and Old Bay) except cream. Stir very well. Secure the lid to the pot and simmer for 35 minutes.
Use the immersion blender to bring the vegetables to a smooth texture.
Add cream stirring until blended.
Serve with bread, bacon crumbles or the cheese croutons.
While the soup is cooking, let’s make the grilled cheese croutons! Generously butter one side of each slice of bread. Add 1 tbsp of butter to a frying pan and set to medium heat. Once heated, place a slice of the bread (buttered side down) on the pan and layer on 3 slices of cheese (make sure the cheese is on the bread and not hanging off the edges too much). Cover with the cheese with the other slice of bread, buttered side-up. Cook for about 45-60 seconds on each side, flipping midway through until the bread is nice and grilled/toasty but not burnt. The cheese will have melted nicely. Make two of these grilled cheese sandwiches, let cool for about 5-10 minutes and then cut each sandwich into tiny squares. Set aside When the lid comes off the soup, take an immersion blender (or a regular one, but an immersion blender is SO much easier for this so you don’t have to transfer the soup to a blender and then back into the pot) and blend everything in the pot together for about a minute or two until it’s puréed. The soup will thicken up nice and good now Add the heavy cream and seasoned salt and stir well Ladle into bowls and top with some grilled cheese croutons
To cook in an instant pot use the sauté button to cook the vegetables and pressure cook on high for 5 minutes followed with a quick release.
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