Ingredients

The following ingredients have 4 Servings
  • 1 medium onion (finely chopped)
  • 2 medium carrots (finely chopped)
  • 1 celery stalk (finely chopped)
  • 2 cloves garlic (minced)
  • 5 cups low sodium vegetable or chicken stock
  • 28 oz Tuttorosso San Marzano Diced Tomatoes, (with liquid)
  • 12 oz roasted red peppers, (drained)
  • 3 TBS tomato paste
  • 2 tsp sugar
  • 1/2 cup milk, (I used 2%)
  • 2 grilled cheese sandwiches (cut into “croutons” – I used havarti cheese)

Instruction

  • Place onions, celery, and carrots into the Instant Pot. Add the vegetable or chicken stock, Tuttorosso San Marzano Diced Tomatoes, garlic, tomato paste, roasted red peppers, and sugar. Gently mix everything.
  • Close the Instant Pot and switch the setting to manual and put the timer on 7 minutes. Once the timer is done, quick release the pressure (toss a towel over the release valve so soup doesn't fly everywhere).  
  • Open the lid. Add milk to soup. Using a hand blender puree the soup. If you don't have a hand blender, you can transfer the soup to a regular blender and blend. 
  • Make the grilled cheese croutons. For 2 sandwiches you need 4 slices of thick sliced bread, 4 slices of cheese (I like havarti), and butter.
  • Season the soup with salt and pepper, garnish with croutons, and serve.