Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cans (28 ounces each) whole peeled tomatoes
- 1 cup vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Instant Pot
Step-by-step instructions:
1. Turn on the Instant Pot and select the "Sauté" function. Add the olive oil and onion, and cook until the onion is translucent, about 3 minutes.
2. Add the garlic and cook for another minute.
3. Add the tomatoes (with their juice), vegetable broth, basil, oregano, salt, and black pepper. Stir to combine.
4. Close the Instant Pot lid and set the valve to "Sealing". Select the "Manual" or "Pressure Cook" function and set the timer for 10 minutes.
5. Once the timer goes off, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to "Venting" to release any remaining pressure.
6. Open the Instant Pot lid and use an immersion blender to blend the soup until smooth.
7. Stir in the heavy cream and Parmesan cheese until well combined.
8. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Temperature:
Instant Pot pressure cooking temperature: High pressure
Serving size:
This recipe serves 4-6 people.
Nutritional information:
- Calories: 235
- Fat: 17g
- Carbohydrates: 16g
- Protein: 5g
- Fiber: 4g
- Sugar: 9g
Substitutions for ingredients:
- Instead of vegetable broth, you can use chicken broth or water.
- Instead of heavy cream, you can use half-and-half or coconut cream.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
Variations:
- Add 1/2 cup of cooked rice or quinoa to the soup for added texture and nutrition.
- Add 1/2 cup of chopped fresh basil or parsley for added flavor and color.
- Add 1/2 cup of cooked crumbled bacon or diced ham for added protein and flavor.
Tips and tricks:
- Use a high-quality immersion blender to ensure a smooth and creamy soup.
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, simmer it on the "Sauté" function for a few minutes to thicken it up.
- Garnish with fresh herbs, croutons, or a drizzle of olive oil for added flavor and presentation.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freeze leftover soup in a freezer-safe container for up to 3 months.
Reheating instructions:
- Reheat leftover soup in a saucepan over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a dollop of sour cream or Greek yogurt on top.
- Serve the soup in a bread bowl for added texture and flavor.
Garnishes:
- Fresh herbs (basil, parsley, cilantro)
- Croutons
- Shredded cheese
- Sour cream or Greek yogurt
- Drizzle of olive oil or balsamic glaze
Pairings:
- Grilled cheese sandwich
- Caesar salad
- Garlic bread
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too acidic, add a pinch of sugar to balance out the flavors.
- If the soup is too salty, add more vegetable broth or water to dilute the saltiness.
Food safety advice:
- Make sure to follow the Instant Pot's instructions carefully to ensure safe pressure cooking.
- Store leftover soup in the refrigerator or freezer promptly to prevent foodborne illness.
Food history:
- Tomato bisque is a classic French soup that originated in the 18th century.
- It was traditionally made with fresh tomatoes, cream, and butter, but modern versions often use canned tomatoes and vegetable broth to make it more accessible and affordable.
Flavor profiles:
- Tomato bisque is creamy, tangy, and slightly sweet, with a rich tomato flavor and hints of herbs and spices.
Serving suggestions:
- Serve the soup hot with your favorite garnishes and side dishes for a comforting and satisfying meal.
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