INSTANT POT BACON TOMATO BISQUE SOUP RECIPE

Instant Pot Bacon Tomato Bisque Soup Recipe image

Yield 4-6

Number Of Ingredients 14

Ingredients

1 Tablespoon butter
1/2 cup carrots (finely diced)
1/2 cup celery (finely diced)
6 green onions (finely diced)
2 cloves garlic (minced)
1 (29 ounce) can petite diced tomatoes
32 ounces low-sodium chicken broth
1 Tablespoon Old Bay Seasoning
1/2 teaspoon oregano
1/2 teaspoon parsley
1 teaspoon black pepper
1/2 teaspoon paprika
1 pint heavy whipping cream
6 slices bacon (cooked and crumbled)

Steps:

Place butter, carrots, celery, minced onions and garlic into the instant pot and saute for 7-8 minutes.
Add your diced tomatoes to the instant pot, as well as the chicken broth and spices.
Add half the cream, stir, and let cook in the instant pot for 8 minutes.
Once the pot comes to full pressure and completes the cook cycle, allow the Instant Pot to naturally release the pressure.
Using an immersion blender, or food processor to puree the soup mixture to desired chunkiness. I like a medium puree.
Add the remaining cream and stir in the bacon pieces.
Top with green onions and sour cream if desired.

Nutrition Facts : Servingsize 1 serving, Calories 2634 kcal, Fat 255 g, SaturatedFat 142 g, Cholesterol 693 mg, Sodium 3195 mg, Carbohydrate 33 g, Sugar 20 g, Protein 63 mg