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This creamy gluten-free Tomato Soup with Bacon takes no time to make and to make and is served with dehydrated pieces of real cheese as croutons!
I participated in Mom Blog Tour Sweets & Snacks Expo (#MomBlogTourFF) on behalf of Wendy’s Bloggers. I received Moon Cheese products to facilitate my post, but my opinion and creative content are my own.
Summer heat is in full effect here at the Jersey shore. Temps reached the 90s here this past weekend. Saturday evening I found myself in the mood for some creamy tomato soup. But who really wants to make soup when it’s 90 degrees out! I decided to change up my recipe a bit and make the soup in the Instant Pot. I love tomato and bacon together so decided to put some bacon into the soup. I love cheese with both bacon and tomato and wanted to include that. But, I didn’t want to put the cheese in the soup because I wanted different textures, I wanted it on top. Knowing that if I put shredded cheese on top of the soup it would melt quickly, I decided to try using Moon Cheese instead.
What’s Moon Cheese, you’re wondering? Moon Cheese is a new snack. Moon Cheese is actual real cheese with the moisture removed, leaving you with a portable, crunchy cheese snack that requires no refrigeration. Just as you would expect of cheese, Moon Cheese is high in protein and a good source of calcium. Not only is it gluten-free, it’s also very low in carbohydrates! Moon Cheese is currently available in three varieties – Cheddar, Gouda, and Pepper Jack.
Because Moon Cheese is crunchy cheese, I thought it might be exactly what I wanted on the top of my soup. The soup turned out perfectly, nice and creamy. Placing a few pieces of Moon Cheese on top worked out even better than I had hoped it would. The Moon Cheese provided the crunch that a traditional crouton has without having all of the gluten that a traditional crouton has. We had a winner! Everyone really enjoyed it the soup and we’ll definitely be having it again. Here’s how I make it.
Gluten-free Instant Pot Tomato Bacon Soup With Real Cheese Croutons
- Instant Pot (I used a 6 qt)
- measuring cups
- measuring spoon
- silicone cooking spoon
- silicone ladle
- 2x 28 oz can crushed tomatoes seasoned with basil, garlic, and oregano
- 1x 14 oz can gluten-free chicken broth
- 1/4 cup (1/2 stick) butter, cut into 4-6 pats
- 1.5 cups light cream
- 1 cup real shredded bacon bits
- salt and pepper to taste
- Moon Cheese
Place the crushed tomatoes, chicken broth, and bacon into the Instant Pot.
Set Instant Pot to cook on manual for 20 minutes high pressure.
Let pressure release naturally for 10 minutes then do a quick pressure release.
Add the butter into the soup, stirring until it dissolves and blends in.
Slowly pour the cream into the soup, stirring while you pour until it is completely blended.
Place a few pieces of Moon Cheese on top of the soup and serve.
Place the crushed tomatoes, chicken broth, and bacon into the Instant Pot. Set Instant Pot to cook on manual for 20 minutes high pressure. Let pressure release naturally for 10 minutes then do a quick pressure release. Add the butter into the soup, stirring until it dissolves and blends in. Slowly pour the cream into the soup, stirring while you pour until it is completely blended. Place a few pieces of Moon Cheese on top of the soup and serve.
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