Duo Crisp + Air Fryer - Asparagus Parmesan Cheese Soup and Dairy Free Tomato Soup

By: Instant Brands Culinary Team

Duo Crisp + Air Fryer - Asparagus Parmesan Cheese Soup and Dairy Free Tomato Soup
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Kids, Main Course, Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Asparagus Parmesan Cheese Soup
Recipe Note: Substitute 2 small onions for leeks if desired. ","Nutrition Facts
Per 2 cups (1/4 of recipe)
Calories 260
Fat 20g
Saturated Fat 12g
Cholesterol 65mg
Sodium 1060mg
Carbohydrate 16g
Fiber 3g
Sugars 5g
Protein 7g","Dairy-Free Creamy Tomato Soup
Recipe Note: Serve with grilled dairy-free cheese sandwiches made with vegan-friendly cheese. ","Nutrition Facts
Per 2 cups (1/4 of recipe)
Calories 210
Fat 12g
Saturated Fat 5g
Cholesterol 0mg
Sodium 1010mg
Carbohydrate 22g
Fiber 4g
Sugars 9g
Protein 7g "]
cuisine icon Keywords
15-30 min, 35% heavy cream, 8 cups per soup, asparagus, butter, chicken broth, coconut milk, cracked pepper, crushed tomatoes, dinner, each salt and pepper, easy, fresh basil, fresh thyme, garlic cloves, instant pot duo crisp recipes, instant pot soup recipe, kids, leeks, lemon juice, lemon zest, main course, modern, olive oil, onion, parmesan cheese rind, pressure cook, salt and pepper, sauté, shaved parmesan cheese, sodium-reduced vegetable broth, soup, soup recipes, sweet potatoes

serving icon Servings
8 cups per soup
Ingredients
  • 2 tbsp butter
  • 2 leeks
  • 2 garlic cloves
  • 2 tbsp fresh thyme
  • 1 1/2 lb asparagus
  • 1/2 tsp each salt and pepper
  • 4 cups sodium-reduced vegetable broth
  • 1/2 cup 35% heavy cream
  • 1 Parmesan cheese rind
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1/3 cup shaved Parmesan cheese
  • 1 tsp cracked pepper
  • 2 tbsp olive oil
  • 1 onion
  • 2 garlic cloves
  • 4 cups chicken broth
  • 1 1/2 cups sweet potatoes
  • 1/2 cup coconut milk
  • 1/4 cup fresh basil
  • 1/2 tsp Salt and pepper
  • 14 oz crushed tomatoes
Instructions
  • Add butter to inner pot of Instant Pot Duo Crisp + Air Fryer. With lid off, Select Sauté and then set to High Temperature. Cook leeks, garlic and thyme, uncovered, for 2 to 3 minutes or until leeks start to soften.
  • Stir in asparagus, salt and pepper. Cook for about 1 minute or until well combined. Stir in broth, cream and Parmesan rind.
  • Press Cancel. Place pressure cooker lid on pot and lock in place to seal. Select Pressure Cook/Manual setting on High Pressure for 4 minutes.
  • When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
  • Remove Parmesan rind. Using hand blender, purée soup until smooth. Alternatively, add soup carefully to stand blender; purée until smooth.
  • With lid off, select Sauté and then set to Medium Temperature. Return to gentle simmer; cook for about 2 minutes or until heated through.
  • Stir in lemon zest and lemon juice. Garnish with shaved Parmesan and cracked pepper.
  • Add oil to inner pot of Instant Pot Duo Crisp + Air Fryer. With lid off, Select Sauté and then set to High Temperature. Cook onion and garlic, uncovered, for 2 to 3 minutes or until starting to soften.
  • Stir in broth, tomatoes, sweet potatoes, coconut milk, half of the basil, salt and pepper.
  • Press Cancel. Place pressure cooker lid on pot and lock in place to seal. Select Pressure Cook/Manual setting on High Pressure for 8 minutes.
  • When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
  • Using hand blender, purée soup until smooth. Alternatively, add soup carefully to stand blender; purée until smooth.
  • With lid off, select Sauté and then set to Medium Temperature. Return to gentle simmer; cook for about 2 minutes or until heated through.
  • Garnish with remaining basil before serving.
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