Mediterranean Tomato Soup with Feta Cheese
A creamy Mediterranean-style tomato soup finished with cubed feta and a drizzle of olive oil. Ready in about 30 minutes. Servings: 4.
Nutrition
per per serving245
Calories
8.3g
Protein
15g
Carbs
18g
Fat
Ingredients
| 1 can | crushed tomatoes (28-ounce can) | |
| 0.5 cup | 120 ml | double cream |
| 0.5 tsp | 2.5 ml | cayenne pepper |
| 1 tsp | 5 ml | fresh basil, chopped |
| 0.5 cup | 120 ml | feta cheese, cubed |
| 2 stalk | green garlic, chopped | |
| 1 stalk | celery stalk, diced | |
| 2 | carrots, diced | |
| 1 cup | 240 ml | green onions, chopped |
| 1 tsp | 5 ml | fresh rosemary, chopped |
| 1 tbsp | 15 ml | olive oil |
| 2 cup | 480 ml | vegetable broth |
| 1 tbsp | 15 ml | olive oil (for garnish) |
| — | sea salt | |
| — | ground black pepper |
Instructions
Ready in about 30 minutes | Servings: 4
Per serving: 245 Calories; 18g Fat; 15g Carbs; 8.3g Protein; 10.1g Sugars
- Press the "Sauté" button and heat 1 tablespoon of olive oil. Sauté the green onions, garlic, celery, and carrots until softened.
- Add the vegetable broth, salt, black pepper, cayenne pepper, basil, rosemary, and tomatoes to the inner pot.
- Secure the lid. Choose the "Manual" mode and cook for 6 minutes at High pressure. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid.
- Stir in the double cream and seal the lid again; let it sit for 10 minutes more. Ladle into soup bowls; garnish with feta and 1 tablespoon of olive oil. Bon appétit!