put Insta Pot on sauté. Put in butter, onion, garlic, carrot and celery and sauté until soft for 5minutes. Stir in the flour and cook, making a roux. Cancel sauté and add all the other ingredients except heavy cream. Cook on high for 7 minutes and allow a natural release. After natural release, blend all ingredients until smooth. Add in cream. Heat and Serve
Heat the butter in a large soup pot over medium-high heat. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Remove from the heat and allow to cool.
Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat. Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls, garnish with the crispy bacon, and serve immediately.
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|Serving Size: 1 Serving (1569g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 542 (45%)|
|Amt Per Serving||% DV|
|Total Fat 60.2g||80 %|
|Saturated Fat 36.5g||183 %|
|Monounsaturated Fat 15.5g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 162.9mg||50 %|
|Sodium 328.3mg||11 %|
|Potassium 4431.8mg||117 %|
|Total Carbohydrate 168g||49 %|
|Dietary Fiber 22.9g||91 %|
|Sugars, other 145.2g|
|Protein 20.4g||29 %|
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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: 1212
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