Easy Casual Look – A Day Exploring Old ManilaJanuary 9, 2020
Taste of Jakarta – Gaucho PantsJanuary 30, 2020
Last August, my son and his new bride made a last-minute decision to move to Manila to teach at Faith Academy. This is the same school where he and his sister graduated. I have had the unexpected blessing of getting to know his new wife better and of making sure that he gets all his favorite foods….at least once!
Let’s just say that my kitchen has seen more action over the last few months than it’s seen in a couple of years. One of my kids’ favorite meals has always been grilled cheese and tomato soup.
They like it because it’s yummy. I like it because it’s so easy to make. And, the Instapot makes it even faster and easier than ever before! Honestly, I don’t know what I did before I had one of these things.
I like to put a little spin on my tomato soup by including red pepper and cream cheese. So, today I am sharing my recipe for Tomato Red Pepper Cheese Soup.
Since I’m not a big fan of recipe posts that are literally filled with every explanation other than the recipe itself, I’m going to get right to the recipe for those of you who are ready to get your soup on!
Tomato Red Pepper Cheese Soup
3 cans of stewed tomatoes
1/4 onion – diced
1/2 red bell pepper – diced
3 garlic cloves
1 Tb. olive oil
2 Tb. butter
1 1/2 t. oregano
1/2 block of cream cheese
Salt and Pepper to taste
Use the Instapot saute function. Add olive oil, butter, diced garlic, onions and red peppers. Saute until soft.
Add 3 cans of stewed tomatoes, oregano and S/P.
Add chicken broth until soup level reaches 1/2 inch below the fill line.
Set Instapot on Soup/Pressure Cooker function for 5 minutes.
After releasing all steam (make sure to cover the release valve with a towel and use protective covering on hands) open the lid and add the cream cheese.
Return the lid for a few minutes.
Use an immersion blender to blend all ingredients.
Serve, topped with cheddar cheese.
This recipe is perfect when the weather is “less than perfect” outside.
Speaking of less than perfect, we’re experiencing the ash fall from the Taal volcanic explosion. Taal is actually a volcano within a lake within a volcano within a lake. It also happens to be a popular tourist destination; located about 45 miles away from the city.
We spent a few days there with our daughter when she was visiting for the Christmas holiday. You can see the dome of the volcano in the distance.
Since yesterday, Taal has been spewing ashes and debris into the atmosphere and thousands of Filipinos have been evacuated.
The volcano is still unstable and earthquakes have been reported in many of the surrounding communities.
2 Therefore we will not fear, though the earth give way
and the mountains fall into the heart of the sea,
3 though its waters roar and foam
and the mountains quake with their surging.[a]
4 There is a river whose streams make glad the city of God,
the holy place where the Most High dwells.
Please pray for the Philippines in this time of uncertainty for many.
- 3 cans of stewed tomatoes
- ¼ onion - diced
- ½ red bell pepper - diced
- 3 garlic cloves
- 1 Tb. olive oil
- 2 Tb. butter
- 1½ t. oregano
- Chicken broth
- ½ block of cream cheese
- Salt and Pepper to taste
- Use Instapot saute function. Add olive oil, butter, diced garlic, onions and red peppers. Saute until soft.
- Add 3 cans of stewed tomatoes, oregano and S/P.
- Add chicken broth until soup level reaches ½ inch below the fill line.
- Set Instapot on Soup/Pressure Cooker function for 5 minutes.
- After releasing all steam (make sure to cover the release valve with a towel and use protective covering on hands) open the lid and add the cream cheese.
- Return the lid for a few minutes.
- Use an immersion blender to blend all ingredients.
- Serve, topped with cheddar cheese.