Recipe from SOUPER CUBES
Looking for a summer soup recipe? This delightful, comforting tomato basil soup recipe is a perfect way to use fresh tomatoes while they’re in season.
Ingredients
1 onion, minced
4 cloves of garlic, minced
2 medium russet potatoes, peeled and chopped into small pieces
3-4 medium carrots, chopped into small pieces
3 stalks of celery, chopped into small pieces
1 cup of green beans, chopped
1-15 oz can of great white northern beans, drained
1-28 oz can diced tomatoes
4 cups broth (vegetable, chicken, or bone broth all work)
½ cup water
½ tsp oregano
½ tsp basil
¼ tsp thyme
½ tsp parsley
¼ tsp red chili flakes
2 sprigs of rosemary
1 bay leaf
Shredded parmesan to taste
Optional: 1 lemon
Salt and pepper to taste
Steps
Put minced garlic, onion and chopped vegetables into Instant Pot.
Add diced tomatoes, beans, broth and dried seasonings (oregano, thyme, basil, red pepper, parsley, salt and pepper) and stir. Top with bay leaf and fresh rosemary. If you have an herb bag, I would recommend putting the rosemary in that
Make sure the top nob on the Instant Pot is set to sealing and press soup button on the Instant Pot. Set time to 10:00 minutes. Press Start.
Leave soup with natural pressure release for about 10-15 minutes after it’s done cooking then manual release (use cloth when releasing the pressure).
If eating immediately, season with salt and pepper and parmesan to taste. Add lemon juice (one small wedge per cup) if desired. If freezing, just add the salt and pepper to taste and ladle into Souper Cubes. Add parmesan and lemon once defrosted and heated through.
