Instant Pot Tomato Florentine Soup
Delicious Tomato Soup all made inside the Instant Pot! Freezer friendly with one change which means you can make this now for a busy weeknight coming up! Don't skip the grilled cheese croutons that take this to a whole new level!!!
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8 servings
- 1 tbsp butter
- 1 onion peeled and chopped
- 3 stems celery washed and chopped
- 1 cup spinach leaves finely chopped
- 1/2 cup Italian Parsley finely chopped
- 1 tbsp thyme fresh
- 1 tbsp ground oregano
- 3 tbsp brown sugar
- 1 tbsp coarse ground garlic salt
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp minced garlic
- 2 cans stewed tomatoes 14.5 oz cans, chopped
- 1 can tomato puree 28 oz can
- 1 can tomato paste 6 oz can
- 4 cups chicken broth
- 2 cups water
- 1 1/2 cups heavy cream
Grilled Cheese Crouton
- 4 tbsp butter
- 1 tbsp olive oil
- 1 tsp garlic salt
- 1/2 tsp garlic minced and smashed
- 6 slices bread
- Colby Jack Cheese
Instant Pot Tomato Soup
Gather all the ingredients.
In the bottom of the Instant pot with the setting on 'SAUTE' melt 1 Tablespoon of butter, and add the chopped onion, and celery, and saute until golden brown.
Add the finely chopped Spinach and parsley, and cook until wilted and a little brown.
Turn SAUTE setting off, and add the fresh Thyme.
Stir in the chicken broth, and add the stewed tomatoes, tomato puree, and tomato paste, and stir well until tomato paste is melted into soup. Add the water, and stir.
Add the Italian seasoning, oregano, brown sugar, coarse ground garlic salt, seasoned salt, and seasoned pepper. Stir well to blend all ingredients.
Place the lid on the Instant Pot, and make sure the pressure valve is set to 'SEALING'. Press the SOUP setting on your Instant pot, and let the soup cook.
When the Instant pot is done, beeps, and goes to OFF, let the soup sit in the Instant pot for 10 minutes, then do a quick release, by turning the pressure valve to 'VENTING' - making sure you use a pot holder or oven mitt to turn the valve. When all the pressure has been released, and the float valve is down, remove the lid to the Instant pot, and stir the soup.
Add the cream, and stir well, and add the minced garlic and stir.
Grilled Cheese Croutons
While the soup is cooking, make the croutons.
In a bowl, combine the softened butter, olive oil, garlic salt, and smashed garlic. Blend all together, and spread on one side of each slice of bread.
In a non-stick skillet, place the bread, buttered side down, and sprinkle cheese on the bread, as much, or as little as desired.
Place another piece of bread, buttered side up on top of the cheese.
Cook the grilled cheese until golden brown on both sides. Remove from skillet, and place on a cutting board. Cut grilled cheese into large crouton size pieces, and serve on the side, with the soup.
You can substitute plain crouton instead of the grilled cheese ones.
As instructed above, this is freezer friendly as long as you freeze it prior to adding in the heavy cream. Milk based products like that don't freeze that well. Just defrost, heat and add the heavy cream when you are ready! This makes it a fantastic freezer meal!!!
*We do not offer the calorie content on this one as we don't know which type of bread and how much cheese you will be using and I do not want to give inaccurate information.
Serving: 1bowl | Calories: 377kcal | Carbohydrates: 32g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 80mg | Sodium: 1610mg | Potassium: 753mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1888IU | Vitamin C: 27mg | Calcium: 148mg | Iron: 4mg