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French Bread Tomato Soup

  • Author: Marty Boyd

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Ingredients

  • 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.