French Bread Tomato Soup

Cool blustery days……I need soup……..French Bread Tomato Soup

French Bread Tomato Soup 6

Once fall has reared it’s beautiful albeit it chilly head, I want comfort food… casseroles, chili, stews and of course soup.

When I was a kid, tomato soup and grilled cheese was a fall and winter fav. Of course it was canned soup and white bread, and single sliced cheese. Over the years I have jazzed up my tomato soup collection and Tomato French Bread Soup is my latest addition.

French Bread Tomato Soup 1

Once again I have turned to my pressure cooker. I know I am repeating myself …….but really…….get one of these. If you are a busy family this is just your ticket for quick and tasty meals.

This soup is a veggie tomato soup, loaded with carrots, onions, red pepper, celery, and garlic. Chicken stock, tomato juice, canned tomatoes, a touch of lemon juice, sugar, and cayenne to your heat preference, then into pressure cooker for 15 minutes.

French Bread Tomato Soup 3

What makes this soup special are the french bread dumplings…….who knew you could cook bread in the pressure cooker????

Using Pillsbury’s Simply Rustic French Bread loaf, I cut it into 6 pieces, and tossed it with some spices, parmesan cheese, and olive oil.

French Bread Tomato Soup 4

After the soup had cooked for 15 minutes, I dropped the “dumplings” on top and cooked for another 6 minutes or so……..and ta da………Tomato French Bread Soup.
Kinda like chicken and dumplings …….only its Tomato Soup and dumplings. Warm and comforting. Perfect for a chilly night!!

I also included directions for a regular slow cooker, for those of you who do not YET own a pressure cooker.

Tomato French Bread Soup Collage

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French Bread Tomato Soup

  • Author: Marty Boyd

Ingredients

Scale
  • 1 cup onion, chopped
  • 1/2 cup carrots, chopped
1/2 cup red pepper, chopped
  • 1/2 cup celery, sliced
  • 3 cloves garlic, minced
  • 128 ounce can diced tomato
  • 2 cups chicken stock
  • 1 cup tomato juice
  • Juice of half a lemon
  • 2 teaspoons sugar
  • 1/81/4 teaspoon cayenne pepper (to your desired heat)
  • 113.2 ounce can Pillsbury Simply Rustic French Bread, cut into 6 pieces
  • 1/2 teaspoon each, basil, fennel, and oregano
  • 1/3 cup shredded parmesan cheese
  • 1 teaspoon olive oil

Instructions

  1. In a pressure cooker combine onion, carrots, red pepper, celery, and garlic. Stir in tomatoes ( do not drain), broth, tomato juice, lemon juice, sugar, and cayenne pepper. Set on High Pressure for 15 minutes.
  2. Meanwhile, cut the french bread dough into 6 pieces and place in a large bowl. Add spice, parmesan cheese, and olive oil, toss to coat, making sure to evenly distribute the spices and cheese.
  3. After the 15 minutes, allow pressure cooker to set for an additional 10 minutes, then release pressure.
  4. Remove lid and place the french bread pieces evenly over the soup. Put the lid back on and set the pressure cooker to High pressure for 6-8 minutes. Allow to set for several minutes then release the pressure.
  5. Serve with additional parmesan cheese.

Notes

Slow cooker instructions:
Add the first 11 ingredients to a slow cooker.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

Remove lid and place bread pieces on top of soup. Replace the lid. If using low-heat setting, turn cooker to high-heat setting. Cover and cook for 50 to 60 minutes more. Do not lift lid during cooking time.

 

Asiago Shrimp Risotto

I have mentioned before my love of the electric presser cooker I bought last year. Seriously get one!!!!!! Then you can make Asiago Shrimp Risotto in nothing flat!

Asiago Shrimp Risotto 2

If you have never made risotto before, it is a labor of love. Heating stock, sautéing onions, garlic, and rice, then adding stock cup by cup, all the while stirring constantly. The whole process is at least 30 minutes.

Asiago Shrimp Risotto 6

And unless you switch arms every so often, you will end up with a Popeye arm….lol.

This version is a quick, easy, no-stir, and delicious! This is where the pressure cooker comes in.

When….notice I didn’t say if…….you get a presser cooker, look for one with a rice setting and a sear setting. Makes all kinds of one pot meals.

Asiago Shrimp Risotto 4

Cooker set on sear, I melted butter and sautéed the onion and garlic. Added the rice and cooked for just a minute, a splash of white wine and a few more seconds…..just to cook off the alcohol. Then the chicken stock. I like stock better than broth, it has a richer flavor.

A quick stir and then the lids goes on and the cooker is set on the rice setting for 10 minutes. Once cooked let the steam out, set the cooker back to the sear feature. Add the shrimp, more stock and cook until the shrimp are opaque. Add cheese, butter and herbs……….Asiago Shrimp Risotto!!
In 20 minutes and with little effort you can have creamy, cheesy, risotto, loaded with shrimp and fresh herbs. Without any pressure except from the cooker!!!!!

Asiago Shrimp Risotto Collage

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Asiago Shrimp Risotto 2

Asiago Shrimp Risotto

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American

Ingredients

Scale
  • 4 tablespoons butter, divided
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups Arborio rice
  • 2 tablespoons dry white wine
  • 4 1/2 cups low-sodium chicken stock, divided
  • Coarse salt and freshly ground pepper
  • 1 pound large shrimp, thawed,peeled and deveined
  • 3/4 cup grated Asiago cheese
  • 1/4 cup tarragon and flat-leaf parsley, chopped

Instructions

  1. In an electric pressure cooker set on sear, melt 2 tablespoons butter over medium heat. Add onion and garlic, sauté until translucent, about 4 minutes. Add rice and cook, stirring, 1 minute more. Add wine and cook until wine evaporates, about 30 seconds. Add 3 cups of chicken stock; season with salt and pepper.
  2. Secure lid. Set pressure cooker on rice setting for 10 minutes. Vent pressure, then remove lid. Reset to sear setting and stir in shrimp with remaining 1 1/2 cups broth, and cook until shrimp are opaque, 3 to 5 minutes. Stir in cheese and remaining 2 tablespoons butter. Finish with herbs and serve immediately.

Keywords: instant pot, garlic, butter, shrimp, arborio rice, onion, seafood, easy, main dish

 

Cinnamon Apple Donuts

No matter how un-fall like this sounds…..I do not like Apple Cider. This time of year is all about apple cider donuts……well, how about Cinnamon Apple Donuts instead.

I was just sitting on the computer…..well not really sitting on it…..that would be a problem,….sitting at it, when I really wanted a donut!!

I used to work, as I have told before, in a grocery store bakery. While I was not the donut maker, a lovely woman named Charlene was. All her donuts were made from scratch and were the best donuts I have ever had! Continue reading “Cinnamon Apple Donuts”