Copycat Zupas Tomato Basil Soup - Instant Pot

Zupas Tomato Basil Soup is one of my all time favorite things.  I've tried several different recipes for Tomato Basil soup and I've liked some of them, but this hands down is my fav!  It tastes exactly like it!  Wahoo!  It's thick and creamy and fills my whole soul with comfort!  Yum!  Thanks to my sister for sharing it!  The original recipe came from devourdinner.com.  I like to use the S&W Tomatoes (Stewed Italian Recipe) and Costco's Kirkland Basil Pesto, for the canned tomatoes and the pesto.

3 tablespoons butter

3 stalks celery, diced

1 cup onions, diced

4 14.5 oz cans Italian Stewed Tomatoes 

1 cup basil pesto 

2 tablespoons sugar

1/2 teaspoon salt

1/2 cup chicken broth

1 1/2 cups heavy whipping cream

Fresh Parmesan to garnish

Place butter in the Instant Pot.  Add celery and onions.  Saute until soft, stirring often.  Add canned tomatoes, pesto, sugar, salt and chicken broth.  Cook on high pressure for 5 minutes.  When finished, use quick release to release the pressure.  Pour hot soup in blender and blend until smooth.  (Or you can use an immersion blender.)  Pour blended soup back into the Instant Pot.  Stir in whipping cream.  If the cream cooled the soup down too much, just press the saute button, and heat it for a minute or two.  Turn off saute when it's the temperature you'd like, and press keep warm.  Serve with fresh parmesan if desired.

Grandma's Scottish Shortbread

My Grandma Carlson made Scottish Shortbread every Christmas.  This recipe came from her mom, my Great Grandma Davidson, who grew up in Scotland.  I have adapted it to make it gluten free and it tastes just like I remember!

5 cups gluten free flour

1 tablespoon xanthan gum

2 1/2 cups butter, softened

1 1/2 cups sugar

1 1/2 teaspoons salt

1 cup chopped nuts

Mix all together with your hands until it sticks together and is combined well. Spread evenly onto an ungreased cookie sheet.  Using the back of a fork, make lines going horizontally and then again vertically.  Bake for 1 hour at 300º.  Cut into 1 inch squares as soon as it comes out of the oven.  Let cool completely.