Instant Pot Tomato Spinach Soup with Grilled Cheese Croutons
It is cold here, really, really cold. This tomato spinach soup made in the Instant Pot is a good way to help warm you up. I saw these little grilled cheese croutons on Food Network one day and decided I had to try that. Just make a regular grilled cheese and cut into cute little cubes. I love grilled cheese sandwiches, and I like to make lots of different variations, see my Pepper Jack Grilled Cheese recipe when you are in the mood to experiment. To go with tomato soup, I stuck to the basic white bread and American cheese for this sandwich.
Saute the onions, then add everything except the milk and spinach. Set the cooking time for 15 minutes on high pressure. When the pressure is reached and the 15 minutes of cooking time has elapsed, let the pressure release naturally for about 10 minutes. Release any remaining pressure by turning the nozzle to release.
Add the 5 ounce can of evaporated milk to the tomatoes, then stir to incorporate. Gently stir in the spinach. Make sure the soup is heated through before serving.
I enjoy eating comforting soup in the winter, but I am certainly ready for some spring weather!
Here’s a few items (or very similar) that were used in making this Instant Pot Tomato Spinach Soup:
Disclosure: Tina’s Tastings does make a few pennies on any purchase made from the Amazon.com affiliate links.
butter(just enough to lightly spread on each piece of bread)
Instant Pot Tomato Spinach Soup
Gather and Prep all of your ingredients. Dice Onion and grate your carrot.
Turn your Instant Pot on the Saute mode and add olive oil. When it is hot, add the onion and the carrot and saute for a couple of minutes or until softened, stirring often. Add garlic and saute for another minute or less.
Add tomatoes, broth, basil, salt, pepper and red pepper flakes into the Instant Pot. Turn off Saute mode. Secure lid and turn the nozzle to Sealing, and set High Pressure Cooking to 15 minutes. After pressure is reached, the 15 minute cook time will begin to count down.
Once 15 minute cooking time has elapsed, let pressure release naturally for about 10 minutes, then turn nozzle to Venting to release any additional pressure. (During the 10 minute time that the pressure is releasing, make your grilled cheese sandwiches)
Remove lid after pressure has completely released. Carefully stir in the evaporated milk, then the spinach. Let soup completely heat thru on the warm setting before spooning into bowls.
Grilled Cheese Croutons
Spread a thin layer of butter on each slice of bread. Place butter side of bread down in a large non-stick skillet. Add cheese on top of bread and cover with additional slice of bread, butter side up. Heat skillet to medium. Let grilled cheese cook slowly to achieve a golden brown color on each side. When both sides are cooked to perfection and cheese is melted, remove to let cool slightly.
When cooled slightly, cut the grilled cheese sandwich into small cubes and serve on top of soup.