When the weather is cold, all I want is soup. A steaming bowl of comforting goodness always hits the spot. This is a version of “refrigerator soup” where you can use up all the veggies you may have hanging out. The base is from Marcella Hazan’s Tomato Sauce (canned tomatoes, butter, and onion) with a plethora of veggies thrown in (and some Parmesan…for good measure).
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Vegetable Tomato Soup (Instant Pot)
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Serves: 8
Ingredients
- 15 oz can tomato sauce
- 15 oz can diced tomatoes (not drained)
- 1 medium red onion, peeled and cut in 1/2
- 2 Tablespoons butter
- 1/4 c Parmesan rinds (or 1/4 cup grated Parmesan cheese)
- 6 large carrots, peeled and cut into 1/4″ disks
- 4 cups broccoli florets
- 16 bag baby spinach
Instructions
- Combine tomato sauce, diced tomatoes, onion, butter, and Parmesan rinds in the Instant Pot. Cook on the “Soup” setting. When finished, you can quick release the steam or let it vent naturally, depending on how much time you have. Remove the Parmesan rinds and set aside.
- While the tomato sauce is cooking, microwave the carrots and broccoli until tender (alternatively, you can steam them).
- When the tomato sauce is finished, add the cooked carrots and broccoli along with the raw baby spinach to the tomato sauce in the pot. Stir until the baby spinach has wilted and incorporated into the soup.
- Serve with grated Parmesan cheese.
