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Curried Chickpeas with Spinach
Roasted Red Pepper and Tomato Bisque
| By : |
When choosing tomatoes for this soup, get ones that are very ripe, as the natural sugars and brightness of the soup will be enhanced. If tomatoes are out of season, use a 28-ounce can of whole tomatoes with juice, decrease the chicken broth to 3 cups, and follow the recipe accordingly.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
4 servings
|
Ingredients
- 1 tbsp olive oil
- 2 tsp balsamic vinegar
- 1 small sweet onion peeled and diced
- 1 stalk celery thinly sliced
- 8 medium tomatoes seeded and quartered
- 12 ounce jar roasted red peppers
1 can drained and diced - 4 cups chicken broth
- 1 tbsp cooking sherry
- 1/2 cup julienned fresh basil leaves divided
- 1 tsp salt
- 1 tsp ground black pepper
- 1 cup whole milk
Ingredients
|
Instructions
- Press the Sauté button on the Instant Pot® and heat oil and balsamic vinegar 30 seconds. Add onion and celery to pot. Sauté 5 minutes until onions are translucent. Add tomatoes and sauté 3 minutes until tomatoes start to break down.
- Add roasted red peppers, broth, sherry,
1/4 cup basil, salt, and pepper to pot. Lock lid. - Press the Manual or Pressure Cook button and adjust cook time to 7 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
- Add milk to pot. Use an immersion blender to purée the bisque in pot or use a stand blender to purée the bisque in batches.
- Ladle bisque into four bowls and garnish with remaining basil. Serve warm.
Michelle Fagone is a recipe developer, food blogger, and the author of several cookbooks including The “I Love My Instant Pot” Recipe Book, The “I Love My Instant Pot” Paleo Recipe Book, and The “I Love My Instant Pot” Gluten-Free Recipe Book. On her site, CavegirlCuisine.com, Michelle shares recipes and knowledge about the health benefits of cooking with local, fresh, unprocessed foods. Cavegirl Cuisine was named one of the Top 50 Paleo Blogs of 2012 by the Institute for the Psychology of Eating. Michelle lives in Louisville, Kentucky.
The cookbook that makes using your Instant Pot easier than ever!
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This book shows you how you can use the hottest kitchen appliance right now—the Instant Pot—to create gluten-free meals that are quick, easy, and most importantly, delicious. With 175 gluten-free recipes and photographs throughout, this cookbook is a must-have for Instant Pot fans who follow a gluten-free diet due to celiac disease, gluten intolerance, wheat allergies, or simply for health reasons.
You’ll learn how to make satisfying, whole-food dishes for every meal from breakfast to dinner, snacks to desserts. You’ll also find an easy-to-understand overview of the Instant Pot including what all those buttons on your Instant Pot do, how to release the pressure from the Instant Pot when your cooking time is up, how to keep your Instant Pot clean, and more. The “I Love My Instant Pot” Gluten-Free Recipe Book is perfect for Instant Pot fans who follow a gluten-free diet or anyone who wants fast, delicious meals the whole family will love.
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I substituted the orange with a mango. Oh what a great idea!
Nope it lied. Wrong receipe. I substituded the whole milk with silken tofu. That was a genius idea as well.
The flavor was fantastic. I did pre roast the tomatoes (400 For 40) and 2 carrots. I cant do milk so used almond milk! FANTASTIC. Just a bit of spice.
I made this❤️❤️❤️
I didnt add milk, froze it in jars, thaw and add milk, heat, topped with extra basil, Enjoyed!
Great flavor, i added heavy. Cream instead of whole milk. Nice and creamy
This is a favorite of my family’s. Add some grilled cheese sandwiches and it’s great!