Copycat Disneyland Tomato Basil Soup || Instant Pot or Slow Cooker
Channel: The Family Fudge
Date: 2018-03-20

The instant pot is a great addition to you kitchen : http://amzn.to/2FPzo2s 

Six Sister Stuff : https://www.youtube.com/watch?v=9K2xEOO7rgg

Tomato Basil Soup

INGREDIENTS
1 cup finely diced celery (I used 3 celery ribs)
1 cup grated carrots
1 medium yellow onion, finely diced
4 cups chicken broth (or 4 cups water with chicken bouillon)
1 (28 oz) can crushed tomatoes
1 tsp dried oregano
1 Tbsp dried basil
1 bay leaf
1/2 cup butter
1/2 cup GF flour
2 cups warmed milk (I used 1% milk)
1 cup Parmesan cheese
1 tsp kosher salt
1/4 tsp freshly ground black pepper

(instant pot)
Turn your Instant Pot to sauté to allow it to warm up while you’re preparing your vegetables. Add the oil to the pot. Add in the onions and saute for 3 minutes. 

Then add in the carrots and celery and saute for 1 more minute. Pour the broth into the pot along with the crushed tomatoes.
Add in oregano, basil and bay leaf to the pressure cooker.

Cover the pot and turn off the sauté function. Make sure the valve is on “sealing.” Press the manual button and set the timer for 5 minutes.

When the pot starts counting down from 5 minutes (it will take about 10 minutes to come to pressure) melt the butter in the microwave or on the stove top. Once the butter is melted, whisk in the flour a tablespoon at a time. It will form a thick mixture.

By this time the Instant Pot will probably have beeped. Let the pot sit for about 5-10 minutes. Then move the valve to venting. Once the pressure is released you can open the pot. Turn your Instant Pot to the saute function. 

Ladle one cup of the hot soup into your flour mixture. Whisk it well. Then stir in the creamy mixture into the Instant Pot and whisk until combined. Let it cook for a few minutes on the saute setting (stir regularly, it just needs to cook out the flour taste).

Add in the milk and the Parmesan cheese and the salt and pepper. 

Whisk. 

Taste at this point and season to taste.

(Slow Cooker)
First you’re going to sauté the carrots, onions and celery in skillet over the stove top (If you don’t want to saute your vegetables you can add them directly to the slow cooker. I’ve used both methods and while I think sauteeing is the best choice you really can do either). First warm up the oil over medium high heat. To see if the oil is hot enough throw a bit of carrot or onion in there. If the oil reacts by sizzling, then the oil is hot enough. Add in your onions, carrots and celery. Stir frequently for about 5 minutes. When the vegetables soften a bit and the onion becomes more translucent (see through) add in the garlic and the oregano, basil, salt and pepper. Sauté for two more minutes. 

Add this mixture to your slow cooker.

Add the diced tomatoes, chicken broth and bay leaf to your slow cooker. Cover and let cook on LOW for about 5-7 hours or on HIGH for about 3-4. The carrots should be tender.

Now you’ll make a roux. Start by melting a stick of butter over very low heat in a fairly large skillet. Don’t rush the process. Just do it over low heat. Once the butter is all melted you will every so slowly whisk in your flour. I just add about a tablespoon at a time. After the flour is all added in continue to whisk the mixture for 5 minutes.

Once the 5 minutes is up you’ll dip a measuring cup into your slow cooker and pour three cups of the soup into the roux. Stir it with a whisk immediately.  It will start to thicken really nicely. Once it’s thickened you will add the contents of this pan back into the slow cooker. Give it a stir. The soup will begin to thicken.

 Add Parmesan cheese and whisk to blend.  Stir in warmed half and half (if it’s warmed it will prevent it from curdling).
Now add in extra salt and pepper. I like to add in about 1/4 tsp of salt at a time until I get it perfect. The amount of salt you’ll use will depend on if you use low sodium broth or tomatoes and other factors. 

I usually add in a teaspoon more of salt.
Cover and let simmer on the low setting for about 10 more minutes.



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