Tomato Soup - Pressure Cooker

It's makeover time!!! Let's talk comfort food! 

When it gets chilly out or when I have a cold, those cravings get strong, tomato soup and grilled cheese have always been my #1 comfort dish. With only handful of ingredients, this simple soup takes little effort, but rewards with Big Fresh Flavor! And...a little twist on my Cauliflower Toast makes for an amazing "Grown Up Grilled Cheese."

Tomato Soup

What you need...

1 cup carrots, chopped

1 cup, celery, chopped

1 small onion, chopped

2 tbsp. Kerrygold Butter or Ghee

2 - 28 oz. can Whole, Peeled Tomatoes with Juice

1/2 cup Fresh Basil, Chopped

2 stems Fresh Rosemary

several stems Fresh Thyme

1-2 Bay Leaves

1/2 tsp Black Pepper

Dash of Pink Salt to taste

Immersion Blender

Kitchen Twine

 

Optional

1 cup Greek Yogurt

Collagen Peptides

Parmesan Cheese

 

Add Grass Fed Butter, Carrots, Onion and Celery to the Instant Pot and Turn to Sauté. Sauté uncovered for about 5-6 minutes, tossing frequently until the onions and celery begin to become translucent and the carrots slightly soften. Press the Cancel/Keep Warm Button and Carefully add in tomatoes, including the juice. Stir in Fresh Basil and Black Pepper. Using the kitchen twine, tie together the Rosemary, Thyme and Bay to make an herb bundle. Place the bundle on top of the soup. Add lid and place into closed position, making sure that the pressure valve is in the sealed position. Press Manual and adjust to 25 minutes. (This is a great time to make your cauliflower toast if you have not made ahead)  When complete, gently release pressure or use a natural release.  Remove herb bundle and carefully blend with an immersion blender until desired consistency.  Add salt to taste and serve warm. 

 

Options -

  • If you would like a more creamy soup, you can stir in Greek Yogurt. This also add a bit of Protein.

  • I like to stir in Collagen Peptides for additional Protein and for Connective Tissue support. It's also great for muscle elasticity, hair, skin and nails!

  • A sprinkle of cheese. I like to cut little Swiss Hearts with a cookie cutter to place on top for the kiddos!

 

Grilled Cheese

What you need...

 

For the Toast (Yield 4 pieces)

2 cups Riced Cauliflower (I used frozen)

1/4 cup Almond Flour

1 Egg

1/2 tsp Dill

Parchment Paper

 

Add Frozen Cauliflower to a Glass dish with a lid. Cover and Microwave for 6-7 minutes or until warm and steamy. Pour out onto baking sheet lined with a kitchen towel or paper towels and allow to cool completely. Once cooled, Preheat oven to 425F, turn cauliflower rice into a medium sized bowl, mix in Almond Flour, Egg and Dill. Stir well to combine.  Divide into 4 equal portions and patty out as you would a hamburger. Place onto Parchment Lined baking sheet and bake for 12 minutes or until the bottom edges are golden, gently flip and continue baking for 10 more minutes. Remove to cool. Once cooled, these keep in a sealed container in the fridge for about 3 days. 

 

Our Sandwich

Wilted Spinach

Muenster

Grilled Chicken, sliced

Avocado Mayo

Panini Press

 

Spread a small bit of Avocado Mayo onto the Toast, add Wilted Spinach, Grilled Chicken and a Piece of Sliced Muenster Cheese, Place second Piece of Toast on Top. Add to a hot Panini Press and Grill until hot and the cheese is melted! Optional - you can you Chosen Foods Avocado Oil Cooking Spray to help the Toast crisp up more! Enjoy Hot! 

 

 

 

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