J
JaneServings:
6
Prep time:
00:10
A sweet and herb infused tomato soup good for lunch or dinner.
Ingredients
- 2 tbsp olive oil
- 1 1/2 cups (1 medium) onion
- 2 tsp (4 cloves) garlic, minced
- 1 Tuscan blend
- 1 lb cherry tomatoes
- 6 oz roasted red peppers, (packed in water) drained
- 14.5oz can white beans (butter beans, cannellini, navy)
- 4 cups vegetable broth
- 2 cups water
- optional to serve: croutons, chili oil, chopped black olives
Instructions
- Slow Cook: 1) Heat the oil in a skillet; soften onion for 3 minutes; turn off heat and stir in garlic; transfer to cooker. 2) Add Tuscan blend, cherry tomatoes, roasted peppers, white beans, broth, & water 3) Stir, cover and cook on LOW: 5-6 hours or HIGH: 2 - 2 1/2 hours. 4) Remove lid & transfer to a blender 5) Drizzle with chili oil, add croutons, black olives to taste.
- Pressure Cook: 1) Heat the oil on sauté function; soften onion for 3 minutes; turn off heat and stir in garlic. 2) Add Tuscan blend, cherry tomatoes, roasted peppers, white beans, broth, & water 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 5 minutes. 4) Vent with Quick Pressure Release. 5) Remove lid & transfer to a blender 6) Drizzle with chili oil, add croutons, black olives to taste.
Tips
Substitutions: Substitute the jar of roasted red peppers with 2 fresh red bell peppers. Add to the cooking at Step 1 along with the onions to bring some sweetness to the dish.
