Recipe Book

MulticookerRecipe Book
Rustic Tomato Soup
Select “Sear” and melt butter in pot. Add garlic and sauté for approximately 1 minute.
Add chicken broth, diced tomatoes, tomato sauce, basil, tomato paste, and pepper to pot. Place the
lid on and turn the exhaust valve to “Sealing”.
Select “Soup” setting and press “Adjust” until “Less” is illuminated, which is a 20 minute setting. Then
press the “Start” button.
When cooking cycle is complete, press “Cancel” and use a quick pressure release method.
Open lid and stir in half and half and yogurt.
The soup will have a chunky consistency. If a smoother consistency is desired, remove soup from pot
and puree in a blender (or use an immersion blender) until desired consistency is reached.
Top with parmesan cheese and croutons prior to serving (if desired).
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Ingredients
1 Tbsp. Butter 1 Tbsp. tomato paste
2 cloves garlic, peeled and minced ½ tsp. black pepper
2 (14.5 oz.) cans chicken broth 1 cup half and half
2 (28 oz.) cans diced tomatoes (or petite diced), drained 1 cup non-fat Greek yogurt
1 (14.5 oz.) can of tomato sauce Fresh shredded Parmesan cheese (optional)
1 Tbsp. basil Garlic croutons (optional)
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