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Fire Roasted Tomato Soup

Yield: 4 servings (2 points per serving for blue, green and purple)
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Prep Time10 minutes
Cook Time3 minutes
Total Time13 minutes

Ingredients

  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 (14.5 oz.) cans fire roasted tomatoes
  • 14.5 oz. chicken broth
  • 1 tablespoon fresh basil, chopped
  • 1/2 cup fat-free half and half

Instructions

For the Instant Pot:

  • Set Instant Pot to saute. Add butter to pot. Once it has melted add the onion and minced garlic. The lid stays off for this portion.
  • Saute onions and garlic for 3 minutes. Turn pot off.
  • Add the fire roasted tomatoes, chicken broth and tablespoon of basil.
  • Secure and lock the lid. Make sure the lever is set to seal.
  • Press the manual button and set to 5 minutes.
  • Once it is done cooking, use the quick release. Once the steam is released carefully remove the lid.
  • Use an immersion blender to puree the soup. If you don’t have an immersion blender you can use a regular blender, just let the soup cool down before putting it in the blender.
  • Stir in the fat free half and half. Garnish with additional basil if desired.

For the stovetop:

  • In a medium pot, melt butter over medium heat. Stir in onions and garlic. Continue stirring for 3 minutes.
  • Add tomatoes, chicken broth and fresh basil. Bring to a boil. Reduce heat, cover and simmer for 30 minutes.
  • Remove from heat. Use an immersion blender to puree the soup.
  • Add fat free half and half and additional basil, if desired.