Tomato Soup

(Ready in about: 1 hr | Servings: 6)




Ingredients:





28 ounces canned tomatoes



1 onion; chopped



1 carrot, peeled and chopped



1 garlic clove, minced



4 Monterey Jack cheese; sliced



4 slices of bread



2 Gouda cheese; sliced



1 cup vegetable stock



1 cup heavy cream



4 tablespoon butter; at room temperature



2 tablespoon olive oil



2 tablespoon parsley, finely chopped



Salt and ground black pepper to taste




Directions:





Warm oil on Sear/Sauté. Add in garlic, onion, carrot, pepper and salt and sauté for 6 minutes until soft. In the pot, add vegetable stock to deglaze. Scrapeany brown bits from the pot.



Mix the stock with tomatoes. Seal the pressure lid, choose Pressure, set to High, and set the timer to 30 minutes; press Start. When the cooking is over,let naturally release pressure; for about 10 minutes.



Transfer soup to immersion blender and process to get а smooth consistency. Add in heavy cream and stir; add pepper and salt for seasoning.



Place 2 slices Monterey Jack cheese onto 1 bread slice and cover with 1



Place 2 slices Monterey Jack cheese onto 1 bread slice and cover with 1 Gouda cheese slice, and the second slice of bread. Spread а tablespoon of butter andparsley over the top. Do the same with the rest of the cheese, bread, parsley, and butter.



Place the sandwiches on the crisping basket. Spread 1 tablespoon butter on top of each sandwich. Close the crisping lid, choose Air Crisp, set the temperatureto 390°F, and set the time to 5 minutes. After 3 minutes, flip the sandwiches and cook for 2 more minutes.



When cooking ended, the sandwiches should be browned and all the cheese melt. Transfer sandwiches to а cutting board and chop into bite-sized cubes. Dividethe soup into serving plates and apply а topping of parsley cheese croutons before serving.