Instant Pot Tomato Soup with Grilled Cheese Croutons
INGREDIENTS
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1/3 cup of extra virgin olive oil
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1 bunch of scallions, sliced
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3 large carrots, peeled and sliced into discs
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1 yellow onion, diced
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6 oz can of tomato paste
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2 tbsp of cooking sherry
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1 tbsp of dried basil
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1 tsp of dried thyme
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1 tbsp of Old Bay seasoning
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3 28-ounce cans of whole peeled Plum (Roma) tomatoes with their juices
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1-2 cups of vegetable broth – add the second cup for a slightly thinner soup (For each cup of broth, I used 1 tsp of Vegetable Better Than Bouillon + 1 cup of water)
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2 tsp of Worcestershire sauce
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1 pint (2 cups) of heavy cream
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1 tbsp of seasoned salt
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1 tsp of black pepper
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For The Grilled Cheese Croutons:
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4 slices of a sandwich bread of your choice (I like rye/pumpernickel swirl)
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6 slices of a melty cheese (3 slices per each 2 slices of bread) of your choice (I used American)
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Butter, for spreading on the bread and slicking up the frying pan
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*Each grilled cheese will make about 12-14 croutons when cut up. If you want more croutons, just make more grilled cheese!
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