Tomato soup and grilled cheese are classics in the comfort food category. On a rainy day, there’s nothing better than indulging in a warm bowl of tomato soup.

My Instant Pot Tomato Soup with Grilled Cheese Croutons is one for the books! You won’t even believe how easy it is to whip up. It’s as if the Instant Pot was made for soup magic. My Tomato Soup is creamy yet thick. It’s filled with delicious, simple ingredients and jam-packed full of flavor with every bite. Not to mention, its homemade garnish of grilled cheese croutons is super unique, and offers the perfect crunch to this dish.

Ingredients:

• 2 tbsp butter
• 1 onion, diced
• 3 15 oz diced tomato cans, with juice
• 4 cups vegetable broth (chicken works well too)
• 1 tsp dried basil
• Sea salt and pepper to taste
• 1/2 cup heavy cream

Garnish Ideas:

• Grilled Cheese Croutons
• Fresh Basil, Parsley or Chives
• Parmesan Cheese

Ingredients for the Grilled Cheese Croutons:

• 1 tbsp butter
• Bread slices (stale is best)
• Shredded cheese of choice

Directions for the Soup:

Begin by starting the sauté function on the Instant Pot. Add butter/oil and allow it to warm through.

Add the diced onion and stir occasionally, about 4-6 minutes, until translucent.

Add spices and stir for about 1 minute. Next, add tomatoes and broth, then turn the sauté mode off.

Close and lock lid of the Instant Pot. Seal the IP according to your machine’s directions.

Set the IP at manual high pressure for 5 minutes.

Once the time is up, allow for a 12 minute Natural Press Release.

Remove half of the soup and transfer to a blender. Blend until completely smooth.

Add the blended portion back into the IP. Add heavy cream and stir.

Season with salt and pepper, to taste. Garnish and serve.

Directions for the Croutons:

The soup might be ready, but we’re not done yet! Time for the grilled cheese groutons!

Start by buttering two slices of stale bread (if you don’t have stale bread, then use whatever bread you have). Place onto a hot pan.

Toast one slide and flip the slices to add a layer of shredded cheese on one slice.

Cook until cheese is melted through.

Sandwich the bread slices and set aside to cool.

Once the sandwich is cooled, cut off the crusts. Cut into small squares and use it to garnish the soup.