There’s no better thing to pair with a grilled cheese sandwich than tomato soup. I’m not exactly sure how it came to be but it doesn’t matter. It’s good and it’s what’s for dinner! Because I paired this soup with my ‘Ultimate Grilled Cheese Sandwich‘, I knew the soup had to be healthier. Traditional tomato soups usually include the addition of cream but for a healthier alternative without the extra fat and calories, I used bread in place of cream. The bread in the following recipe breaks down and is pureed, resulting in a creamy texture.
Creamless Creamy Tomato Soup
recipe adapted from Cook’s Illustrated
1/2 medium onion, chopped (about 1/2 cup)
1-2 medium garlic cloves, minced
pinch of hot red pepper flakes (optional)
1 small bay leaf
1 (28 oz) can crushed tomatoes
1 cup low sodium chicken broth
1/2 tablespoon brown sugar
1 1/2 large slices good quality sandwich bread, cubed (I used poolish baguette)
fresh thyme leaves for garnish
extra virgin olive oil for garnish (optional)
In your Instant Pot:
Plug in the IP with insert set in place
Prep your sandwich bread by removing the crusts and cubed into bite sized pieces.
Stir in the crushed tomatoes, chicken stock, brown sugar and bread.
Secure the lid of the IP and ensure the valve is set to SEALING.
Press MANUAL and adjust the time to 3 minutes on HIGH pressure.
Once at pressure, the display will reflect 3 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
Open up your IP when the pin has dropped (allow a few minutes for this to happen).
Remove and discard bay leaf; Puree the soup with an immersion blender in the pot {or in batches with a regular blender.}
Season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper, thyme leaves and drizzle with a garnish of olive oil if desired.
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