Instant pot creamy Tuscan mushroom soup. This recipe is a healthy, satisfying, and delicious soup that can be served on its own or with your favorite sandwich or salad.
What are some other ways to make Tuscan mushroom soup?
Tuscan mushroom soup is a hearty soup that can be made in a number of ways. It is usually made with vegetables, meat, and mushrooms. The vegetables can vary depending on what you have in your kitchen, but typically include spinach, carrots, celery, and onions.
For the meat, you can use chicken or beef stock, bacon, or ham for flavor. For the mushrooms, you can use fresh or dried varieties to add texture and flavor to the soup. If you are using dried mushrooms they must be soaked in hot water before adding them to the soup pot.
Is there a dieter version of Tuscan mushroom soup?
The word “diet” is not mentioned anywhere on the ingredient list. This soup is made with a variety of vegetables and mushrooms, which are all low in calories. Plus, it’s delicious!
There are many dieters who would love to have a dieter version of Tuscan mushroom soup on their menu. But there isn’t one. The ingredients for this recipe are all low in calories, so it’s a great option for those looking to keep their calorie intake down.
Instant Pot Creamy Tuscan Mushroom Soup
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- 2 tablespoons olive oil
- 1 medium yellow onion, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, crowd and chopped
- 1 teaspoon dried oregano
- 5 garlic cloves, peeled and minced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 pound (480 g) mushrooms, sliced
- 2 cups (500 ml) vegetable broth
- 1 cup (250 ml) dry white wine
- 1/2 cup (125 ml) half-and-half
- 1 cups fresh spinach
Heat the olive oil in an electric instant pot turned to saute mode.
Add chopped yellow onion, mushrooms, celery, red bell pepper, garlic, and oregano. Season with salt and black pepper. Cook, stirring occasionally, until onions are fragrant, for about 3 minutes.
Cancel saute mode. Pour in the vegetable stock and dry white wine. Stir well.
Close the pot and lock the lid. Set the machine to cook to high pressure. Set the timer to cook for 30 minutes.
Using the Natural Release method, bring pressure to normal.
Carefully unlock and open the lid. Stir in spinach and half-and-half. Put the lid back and allow it to stay for 10 minutes. Serve hot.