Who doesn’t love a good bowl of tomato soup? And what’s better than tomato soup and grilled cheese? This recipe combines the two in a new and fun way! Family and kid-friendly, this soup will be a hit.,
TIP: If you don’t have a crusty French baguette, use lightly toasted sliced bread instead.
This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
2 tablespoons
canola oil
2
white onions, peeled, diced
8 cloves
garlic, peeled, minced
1 can (420g)
crushed tomatoes
1 can (840g)
tomato puree
440g
heavy cream
120ml
water
Kosher salt, as desired
2 tablespoons
Worcestershire sauce
1/2 teaspoon
crushed red pepper
1/2
crusty French baguette, sliced in 16 rounds
40g
shredded mozzarella cheese
40g
shredded Parmesan cheese
2 tablespoons
canola oil
2
white onions, peeled, diced
8 cloves
garlic, peeled, minced
1 can (14 ounces)
crushed tomatoes
1 can (28 ounces)
tomato puree
2 cups
heavy cream
1/2 cup
water
Kosher salt, as desired
2 tablespoons
Worcestershire sauce
1/2 teaspoon
crushed red pepper
1/2
crusty French baguette, sliced in 16 rounds
1/2 cup
shredded mozzarella cheese
1/2 cup
shredded Parmesan cheese
Step 1
Close lid and move slider to AIR FRY/STOVETOP. Select SEAR/SAUTÉ and set to 4. Open lid and select START/STOP to begin preheating. Allow unit to preheat for 5 minutes.
Step 2
Add canola oil, onions, and garlic to pot. Cook, stirring occasionally, for 5 minutes.
Step 3
Add crushed tomatoes, tomato puree, heavy cream, water, salt, Worcestershire sauce, and crushed red pepper to pot. Continue cooking for another 5 minutes.
Step 4
Close lid and move slider to PRESSURE. Make sure the pressure release valve is in the SEAL position. The temperature will default to HIGH, which is the correct setting. Set time to 10 minutes. Select START/STOP to begin cooking (the unit will build pressure for approx. 13 minutes before cooking begins).
Step 5
When cooking is complete, quick release pressure by turning the pressure release valve to the VENT position. Move slider tor AIR FRY/STOVETOP to unlock the lid, then carefully open it.
Step 6
Lay bread slices evenly across the top of the soup. Top bread slices liberally with both mozzarella and Parmesan cheeses.
Step 7
Close lid and keep slider in the AIR FRY/STOVETOP position. Select BROIL and set time to 5 minutes. Select START/STOP to begin cooking.
Step 8
When cooking is complete, serve immediately.
Step 1
Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes.
Step 2
Add canola oil, onions, and garlic to pot. Cook, stirring occasionally, for 5 minutes.
Step 3
Add crushed tomatoes, tomato puree, heavy cream, 1 tablespoon salt, Worcestershire sauce, and crushed red pepper to pot. Continue cooking for another 5 minutes. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Step 4
Select PRESSURE and set to HIGH. Set time to 10 minutes. Select START/STOP to begin.
Step 5
When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. Allow soup to stop boiling before proceeding to next step.
Step 6
Lay bread slices evenly across the top of the soup. Top bread slices liberally with both mozzarella and Parmesan cheeses.
Step 7
Close crisping lid. Select BROIL and set time to 5 minutes. Select START/STOP to begin.
Close lid and move slider to AIR FRY/STOVETOP. Select SEAR/SAUTÉ and set to 4. Open lid and select START/STOP to begin preheating. Allow unit to preheat for 5 minutes.
2 tablespoons
canola oil
2
white onions, peeled, diced
8 cloves
garlic, peeled, minced
1 can (420g)
crushed tomatoes
1 can (840g)
tomato puree
440g
heavy cream
120ml
water
Kosher salt, as desired
2 tablespoons
Worcestershire sauce
1/2 teaspoon
crushed red pepper
1/2
crusty French baguette, sliced in 16 rounds
40g
shredded mozzarella cheese
40g
shredded Parmesan cheese
2 tablespoons
canola oil
2
white onions, peeled, diced
8 cloves
garlic, peeled, minced
1 can (14 ounces)
crushed tomatoes
1 can (28 ounces)
tomato puree
2 cups
heavy cream
1/2 cup
water
Kosher salt, as desired
2 tablespoons
Worcestershire sauce
1/2 teaspoon
crushed red pepper
1/2
crusty French baguette, sliced in 16 rounds
1/2 cup
shredded mozzarella cheese
1/2 cup
shredded Parmesan cheese
Step 2 of 8
Add canola oil, onions, and garlic to pot. Cook, stirring occasionally, for 5 minutes.
2 tablespoons
canola oil
2
white onions, peeled, diced
8 cloves
garlic, peeled, minced
1 can (420g)
crushed tomatoes
1 can (840g)
tomato puree
440g
heavy cream
120ml
water
Kosher salt, as desired
2 tablespoons
Worcestershire sauce
1/2 teaspoon
crushed red pepper
1/2
crusty French baguette, sliced in 16 rounds
40g
shredded mozzarella cheese
40g
shredded Parmesan cheese
2 tablespoons
canola oil
2
white onions, peeled, diced
8 cloves
garlic, peeled, minced
1 can (14 ounces)
crushed tomatoes
1 can (28 ounces)
tomato puree
2 cups
heavy cream
1/2 cup
water
Kosher salt, as desired
2 tablespoons
Worcestershire sauce
1/2 teaspoon
crushed red pepper
1/2
crusty French baguette, sliced in 16 rounds
1/2 cup
shredded mozzarella cheese
1/2 cup
shredded Parmesan cheese
Step 3 of 8
Add crushed tomatoes, tomato puree, heavy cream, water, salt, Worcestershire sauce, and crushed red pepper to pot. Continue cooking for another 5 minutes.
2 tablespoons
canola oil
2
white onions, peeled, diced
8 cloves
garlic, peeled, minced
1 can (420g)
crushed tomatoes
1 can (840g)
tomato puree
440g
heavy cream
120ml
water
Kosher salt, as desired
2 tablespoons
Worcestershire sauce
1/2 teaspoon
crushed red pepper
1/2
crusty French baguette, sliced in 16 rounds
40g
shredded mozzarella cheese
40g
shredded Parmesan cheese
2 tablespoons
canola oil
2
white onions, peeled, diced
8 cloves
garlic, peeled, minced
1 can (14 ounces)
crushed tomatoes
1 can (28 ounces)
tomato puree
2 cups
heavy cream
1/2 cup
water
Kosher salt, as desired
2 tablespoons
Worcestershire sauce
1/2 teaspoon
crushed red pepper
1/2
crusty French baguette, sliced in 16 rounds
1/2 cup
shredded mozzarella cheese
1/2 cup
shredded Parmesan cheese
Step 4 of 8
Close lid and move slider to PRESSURE. Make sure the pressure release valve is in the SEAL position. The temperature will default to HIGH, which is the correct setting. Set time to 10 minutes. Select START/STOP to begin cooking (the unit will build pressure for approx. 13 minutes before cooking begins).
2 tablespoons
canola oil
2
white onions, peeled, diced
8 cloves
garlic, peeled, minced
1 can (420g)
crushed tomatoes
1 can (840g)
tomato puree
440g
heavy cream
120ml
water
Kosher salt, as desired
2 tablespoons
Worcestershire sauce
1/2 teaspoon
crushed red pepper
1/2
crusty French baguette, sliced in 16 rounds
40g
shredded mozzarella cheese
40g
shredded Parmesan cheese
2 tablespoons
canola oil
2
white onions, peeled, diced
8 cloves
garlic, peeled, minced
1 can (14 ounces)
crushed tomatoes
1 can (28 ounces)
tomato puree
2 cups
heavy cream
1/2 cup
water
Kosher salt, as desired
2 tablespoons
Worcestershire sauce
1/2 teaspoon
crushed red pepper
1/2
crusty French baguette, sliced in 16 rounds
1/2 cup
shredded mozzarella cheese
1/2 cup
shredded Parmesan cheese
Step 5 of 8
When cooking is complete, quick release pressure by turning the pressure release valve to the VENT position. Move slider tor AIR FRY/STOVETOP to unlock the lid, then carefully open it.
2 tablespoons
canola oil
2
white onions, peeled, diced
8 cloves
garlic, peeled, minced
1 can (420g)
crushed tomatoes
1 can (840g)
tomato puree
440g
heavy cream
120ml
water
Kosher salt, as desired
2 tablespoons
Worcestershire sauce
1/2 teaspoon
crushed red pepper
1/2
crusty French baguette, sliced in 16 rounds
40g
shredded mozzarella cheese
40g
shredded Parmesan cheese
2 tablespoons
canola oil
2
white onions, peeled, diced
8 cloves
garlic, peeled, minced
1 can (14 ounces)
crushed tomatoes
1 can (28 ounces)
tomato puree
2 cups
heavy cream
1/2 cup
water
Kosher salt, as desired
2 tablespoons
Worcestershire sauce
1/2 teaspoon
crushed red pepper
1/2
crusty French baguette, sliced in 16 rounds
1/2 cup
shredded mozzarella cheese
1/2 cup
shredded Parmesan cheese
Step 6 of 8
Lay bread slices evenly across the top of the soup. Top bread slices liberally with both mozzarella and Parmesan cheeses.
2 tablespoons
canola oil
2
white onions, peeled, diced
8 cloves
garlic, peeled, minced
1 can (420g)
crushed tomatoes
1 can (840g)
tomato puree
440g
heavy cream
120ml
water
Kosher salt, as desired
2 tablespoons
Worcestershire sauce
1/2 teaspoon
crushed red pepper
1/2
crusty French baguette, sliced in 16 rounds
40g
shredded mozzarella cheese
40g
shredded Parmesan cheese
2 tablespoons
canola oil
2
white onions, peeled, diced
8 cloves
garlic, peeled, minced
1 can (14 ounces)
crushed tomatoes
1 can (28 ounces)
tomato puree
2 cups
heavy cream
1/2 cup
water
Kosher salt, as desired
2 tablespoons
Worcestershire sauce
1/2 teaspoon
crushed red pepper
1/2
crusty French baguette, sliced in 16 rounds
1/2 cup
shredded mozzarella cheese
1/2 cup
shredded Parmesan cheese
Step 7 of 8
Close lid and keep slider in the AIR FRY/STOVETOP position. Select BROIL and set time to 5 minutes. Select START/STOP to begin cooking.
Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes.
2 tablespoons
canola oil
2
white onions, peeled, diced
8 cloves
garlic, peeled, minced
1 can (420g)
crushed tomatoes
1 can (840g)
tomato puree
440g
heavy cream
120ml
water
Kosher salt, as desired
2 tablespoons
Worcestershire sauce
1/2 teaspoon
crushed red pepper
1/2
crusty French baguette, sliced in 16 rounds
40g
shredded mozzarella cheese
40g
shredded Parmesan cheese
2 tablespoons
canola oil
2
white onions, peeled, diced
8 cloves
garlic, peeled, minced
1 can (14 ounces)
crushed tomatoes
1 can (28 ounces)
tomato puree
2 cups
heavy cream
1/2 cup
water
Kosher salt, as desired
2 tablespoons
Worcestershire sauce
1/2 teaspoon
crushed red pepper
1/2
crusty French baguette, sliced in 16 rounds
1/2 cup
shredded mozzarella cheese
1/2 cup
shredded Parmesan cheese
Step 2 of 8
Add canola oil, onions, and garlic to pot. Cook, stirring occasionally, for 5 minutes.
2 tablespoons
canola oil
2
white onions, peeled, diced
8 cloves
garlic, peeled, minced
1 can (420g)
crushed tomatoes
1 can (840g)
tomato puree
440g
heavy cream
120ml
water
Kosher salt, as desired
2 tablespoons
Worcestershire sauce
1/2 teaspoon
crushed red pepper
1/2
crusty French baguette, sliced in 16 rounds
40g
shredded mozzarella cheese
40g
shredded Parmesan cheese
2 tablespoons
canola oil
2
white onions, peeled, diced
8 cloves
garlic, peeled, minced
1 can (14 ounces)
crushed tomatoes
1 can (28 ounces)
tomato puree
2 cups
heavy cream
1/2 cup
water
Kosher salt, as desired
2 tablespoons
Worcestershire sauce
1/2 teaspoon
crushed red pepper
1/2
crusty French baguette, sliced in 16 rounds
1/2 cup
shredded mozzarella cheese
1/2 cup
shredded Parmesan cheese
Step 3 of 8
Add crushed tomatoes, tomato puree, heavy cream, 1 tablespoon salt, Worcestershire sauce, and crushed red pepper to pot. Continue cooking for another 5 minutes. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
2 tablespoons
canola oil
2
white onions, peeled, diced
8 cloves
garlic, peeled, minced
1 can (420g)
crushed tomatoes
1 can (840g)
tomato puree
440g
heavy cream
120ml
water
Kosher salt, as desired
2 tablespoons
Worcestershire sauce
1/2 teaspoon
crushed red pepper
1/2
crusty French baguette, sliced in 16 rounds
40g
shredded mozzarella cheese
40g
shredded Parmesan cheese
2 tablespoons
canola oil
2
white onions, peeled, diced
8 cloves
garlic, peeled, minced
1 can (14 ounces)
crushed tomatoes
1 can (28 ounces)
tomato puree
2 cups
heavy cream
1/2 cup
water
Kosher salt, as desired
2 tablespoons
Worcestershire sauce
1/2 teaspoon
crushed red pepper
1/2
crusty French baguette, sliced in 16 rounds
1/2 cup
shredded mozzarella cheese
1/2 cup
shredded Parmesan cheese
Step 4 of 8
Select PRESSURE and set to HIGH. Set time to 10 minutes. Select START/STOP to begin.
2 tablespoons
canola oil
2
white onions, peeled, diced
8 cloves
garlic, peeled, minced
1 can (420g)
crushed tomatoes
1 can (840g)
tomato puree
440g
heavy cream
120ml
water
Kosher salt, as desired
2 tablespoons
Worcestershire sauce
1/2 teaspoon
crushed red pepper
1/2
crusty French baguette, sliced in 16 rounds
40g
shredded mozzarella cheese
40g
shredded Parmesan cheese
2 tablespoons
canola oil
2
white onions, peeled, diced
8 cloves
garlic, peeled, minced
1 can (14 ounces)
crushed tomatoes
1 can (28 ounces)
tomato puree
2 cups
heavy cream
1/2 cup
water
Kosher salt, as desired
2 tablespoons
Worcestershire sauce
1/2 teaspoon
crushed red pepper
1/2
crusty French baguette, sliced in 16 rounds
1/2 cup
shredded mozzarella cheese
1/2 cup
shredded Parmesan cheese
Step 5 of 8
When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. Allow soup to stop boiling before proceeding to next step.
2 tablespoons
canola oil
2
white onions, peeled, diced
8 cloves
garlic, peeled, minced
1 can (420g)
crushed tomatoes
1 can (840g)
tomato puree
440g
heavy cream
120ml
water
Kosher salt, as desired
2 tablespoons
Worcestershire sauce
1/2 teaspoon
crushed red pepper
1/2
crusty French baguette, sliced in 16 rounds
40g
shredded mozzarella cheese
40g
shredded Parmesan cheese
2 tablespoons
canola oil
2
white onions, peeled, diced
8 cloves
garlic, peeled, minced
1 can (14 ounces)
crushed tomatoes
1 can (28 ounces)
tomato puree
2 cups
heavy cream
1/2 cup
water
Kosher salt, as desired
2 tablespoons
Worcestershire sauce
1/2 teaspoon
crushed red pepper
1/2
crusty French baguette, sliced in 16 rounds
1/2 cup
shredded mozzarella cheese
1/2 cup
shredded Parmesan cheese
Step 6 of 8
Lay bread slices evenly across the top of the soup. Top bread slices liberally with both mozzarella and Parmesan cheeses.
2 tablespoons
canola oil
2
white onions, peeled, diced
8 cloves
garlic, peeled, minced
1 can (420g)
crushed tomatoes
1 can (840g)
tomato puree
440g
heavy cream
120ml
water
Kosher salt, as desired
2 tablespoons
Worcestershire sauce
1/2 teaspoon
crushed red pepper
1/2
crusty French baguette, sliced in 16 rounds
40g
shredded mozzarella cheese
40g
shredded Parmesan cheese
2 tablespoons
canola oil
2
white onions, peeled, diced
8 cloves
garlic, peeled, minced
1 can (14 ounces)
crushed tomatoes
1 can (28 ounces)
tomato puree
2 cups
heavy cream
1/2 cup
water
Kosher salt, as desired
2 tablespoons
Worcestershire sauce
1/2 teaspoon
crushed red pepper
1/2
crusty French baguette, sliced in 16 rounds
1/2 cup
shredded mozzarella cheese
1/2 cup
shredded Parmesan cheese
Step 7 of 8
Close crisping lid. Select BROIL and set time to 5 minutes. Select START/STOP to begin.
