Pork Roast Reading Tomato Artichoke Soup 2 minutes Next Bone Broth In Your Pressure Cooker

This steaming soup is light enough to enjoy by itself or pair with your favorite salad, sandwich or meat entree! 






28 oz. can fire-roasted diced tomatoes

15 oz. can artichokes

1 cup water

1 cup milk

2 tbsp butter

1 large onion

1 garlic clove 

3 bay leaves

½ tsp oregano

1 tsp basil

desired toppings: parmesan cheese, parsley and croutons





Add the butter, chopped onion and garlic to the blender. Secure the lid, select the Soup preset and press start.

Remove the cap and cook until the onions are translucent. Replace the cap periodically and press the chop button to mix ingredients and prevent them from scorching.

Stop the preset and add artichokes, tomatoes, water, oregano and basil. Blend together on low. Then, add in the bay leaves, secure the lid and select the Soup preset again. Press start and let simmer for 10 minutes. Stop the preset to remove the bay leaves and begin blending on low. Increase the speed and blend until smooth.

Add in the milk and continue to blend. Select the Soup preset again to bring heat back up to desired temperature for serving. Garnish with Parmesan cheese, parsley and croutons and serve immediately!

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