Tomato Basil Bisque
As
I expressed in class last night, I am quickly gaining the reputation of
the instant pot lady around town. I've even gone as far to diagnosis and treat "sick" and faulty instant pots in the Extension office. The library hosted it's first instant pot class and it was “soup-er”. Yes, that pun was very much intended. I have really enjoyed having the opportunity to teach participants how to use their instant pots to make healthy food fast. Three recipes that I will share highlight 3 kinds of vegetables: carrots, tomatoes, and kale.
Here’s one of the recipes that we made!
Tomato Basil Bisque🍅
1 medium onion, diced
1 celery stalk, diced
2 28.5 oz cans of tomatoes
2 tbsp sugar
1 tbsp dried basil
1/4 tsp salt
1 cup chicken broth
1 tbsp butter
1/2 tsp pepper
1/2 cup plain Greek yogurt
Set instant pot to sauté, high, and melt butter. Add onion and celery and sauté for 5 min. Press cancel. Add tomatoes, broth, sugar, salt, and basil. Pressure cook on high pressure for 10 min followed by a quick release. Use an immersion blender to purée soup. Add Greek yogurt and blend for an additional 30 s. Serve with crusty bread or grilled cheese.
(Adapted from recipeteacher.com)
Here’s one of the recipes that we made!
Tomato Basil Bisque🍅
1 medium onion, diced
1 celery stalk, diced
2 28.5 oz cans of tomatoes
2 tbsp sugar
1 tbsp dried basil
1/4 tsp salt
1 cup chicken broth
1 tbsp butter
1/2 tsp pepper
1/2 cup plain Greek yogurt
Set instant pot to sauté, high, and melt butter. Add onion and celery and sauté for 5 min. Press cancel. Add tomatoes, broth, sugar, salt, and basil. Pressure cook on high pressure for 10 min followed by a quick release. Use an immersion blender to purée soup. Add Greek yogurt and blend for an additional 30 s. Serve with crusty bread or grilled cheese.
(Adapted from recipeteacher.com)
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