Inspiration Guide

67
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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. Select QUICK
RELEASE. 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 and the pressure
automatically releases, move slider to 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 & SNACKS