Tomato Florentine soup
Rich and complex, with multiple layers of flavor (but tons of veggies!)
Servings: 6
Equipment
- Instant Pot
Ingredients
- 1 28 ounce can crushed tomatoes
- 1 large onion
- 2 large carrots
- ½ cup heavy cream
- 3 stock cubes
- 1 tablespoon chicken base
- 1 cup shredded parmesan cheese
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
Instructions
- Add stock cubes, onion, carrot, tomatoes, chicken base and seasonings to Instant Pot. Cook on high pressure 12 minutes and quick release. Immersion blend until smooth. Add heavy cream and parmesan and immersion blend. Add spinach and cook on high slow cook until heated through, or whenever you’re ready.