Vegan Instant Pot: Tomato Soup with Welsh Rarebit Toasties Recipe

Vegan Instant Pot: Tomato Soup with Welsh Rarebit Toasties Recipe - Freshly made tomato soup tastes so much better than anything you can buy. Using good-quality canned tomatoes (San Marzano, if you can find them) is important, since they are the main flavor in the soup. The real star of this show might be the toasties that go alongside, though. The rarebit sauce is broiled on top of crusty bread for an open-faced, “cheesy” delight.

Serves 4 to 6
Vegan Instant Pot: Tomato Soup with Welsh Rarebit Toasties Recipe

Ingredients for Vegan Instant Pot: Tomato Soup with Welsh Rarebit Toasties Recipe:

Soup
  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, diced
  • 2 carrots, peeled and diced
  • 1 clove garlic, minced
  • ¼ teaspoon fine sea salt, plus more as needed
  • 1 (28-ounce) can whole peeled tomatoes
  • 2 cups low-sodium vegetable broth
  • ¼ cup medium- or long-grain white rice
  • 1½ teaspoons Italian seasoning

Toasties
  • 1 cup raw cashews, soaked in water for 2 hours at room temperature, or up to overnight in the refrigerator, and drained
  • ¼ cup water
  • 1 clove garlic, minced
  • 2 tablespoons nutritional yeast
  • 1½ tablespoons prepared yellow mustard
  • 1 tablespoon vegan Worcestershire sauce
  • 1 tablespoon tomato paste
  • ½ teaspoon fine sea salt, plus more as needed
  • ¼ teaspoon cayenne pepper
  • 6 (1-inch) slices French or sourdough bâtard
  • Freshly ground black pepper for serving

Directions for Vegan Instant Pot: Tomato Soup with Welsh Rarebit Toasties Recipe:

  1. To make the soup: Select the Sauté setting on the Instant Pot, add the oil, and heat for 1 minute. Add the onion, carrots, garlic, and salt and sauté for 5 minutes, until the onion softens but is not browned. Add the tomatoes and their liquid, broth, rice, and Italian seasoning. Leave the tomatoes whole.
  2. Secure the lid and set the Pressure unleash to protection. Press the Cancel button to reset the cooking program. Then select the Soup/Broth setting and set the cooking time for 5 minutes at high pressure. (The pot can take regarding quarter-hour to return up to pressure before the cooking program begins.)
  3. While the soup is cooking, make the topping for the toasties: In a blender, combine the cashews, water, garlic, nutritional yeast, mustard, Worcestershire, tomato paste, salt, and cayenne. Blend at high speed for about 1 minute, until smooth, scraping down the sides of the blender halfway through, if necessary. Taste for seasoning, adding salt if needed.
  4. When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam.
  5. While the pressure is releasing, assemble the toasties: Spread a few tablespoons of the blended mixture on each slice of bread. Toast in a toaster oven or under a broiler for 3 to 5 minutes, until the topping is lightly browned.
  6. Open the pot and use an immersion blender to puree the soup until smooth. Taste and alter the seasoning with salt, if needed.
  7. Ladle the soup into mugs or bowls, sprinkle with a few grinds of pepper, and serve piping hot, with the toasties on the side.

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