Try this Instapot French Tomato Soup recipe, or contribute your own.
Suggest a better descriptionAdd the butter to the Instant Pot, hit Sauté and Adjust so it’s on the More or High setting. Once melted, add the onions and sauté for 15 minutes until they become soft, pasta-like and a bit syrupy. Add the garlic and sauté for 1 minute more.
Add the sherry and Worcestershire sauce. Let bubble for 1 minute, constantly stirring and scraping up the bottom of the pot so nothing sticks.
In this order, add the broth, thyme, canned tomatoes but do not stir! Just gently smooth the tomatoes out on top with a mixing spoon. Top with the basil leaves. Secure the lid, move the valve to the sealing position, and hit Cancel and then Manual or Pressure Cook on High Pressure for 6 minutes. Quick release when done.
Optional: For a more rustic and textured experience (and keeping in line with the "French onion" homage) you can reserve about a cup of the onion with some tongs or a slotted spoon. If doing that, do it now.
Using an immersion blender, blend the soup for about a minute or two until it's a smooth puree.
Stir in the cream, Boursin, shredded cheeses, seasoned salt, black pepper, garlic powder, and onion powder. Blend once more until fully smooth.
Place oven-safe crocks on a baking sheet and ladle the soup into each, filling it just below the lip. Top with croutons and, depending on the size of your crocks, layer 1-2 slices of Muenster cheese upon of the croutons, sealing the top of the crock. Then, add another cheese layer in the opposite direction with 1-2 slices of cheddar cheese. Top with a thinly sliced tomato in the center and perhaps a few small basil leaves, if you wish. Place the baking sheet with the crocks in the oven on the top rack on 425° or broil for 3 or so minutes until cheese melts and cascades down the sides. (NOTE: keep on eye on this as we don’t want the cheese to burn). Serve immediately, being mindful that the crock will be very hot!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (174g) | ||
Recipe Makes: 1 | ||
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Calories: 596 | ||
Calories from Fat: 423 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47g | 63 % | |
Saturated Fat 29.9g | 150 % | |
Monounsaturated Fat 13.3g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 148.8mg | 46 % | |
Sodium 5699mg | 197 % | |
Potassium 315.1mg | 8 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 7.2g | ||
Protein 35.8g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 596
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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