It’s been quite the week over here at the FIL house. I’ve been spending the week hibernating, but it’s been great because I feel like I’ve been super productive.
I’ve got so many awesome recipes up on here for you this week, including this super delicious soup recipe at the end of this post!
The main reason I bought my Instant Pot was to make homemade beef broth. I used to spend 3-4 hours boiling bones in a pot on my stove, and now I can do it in half the time with the pressure cooker.
This week I found some oxtail meat at my local butcher, and it makes the BEST beef broth and soup.
Oxtail Beef Broth Instructions:
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper
- Place the oxtail on the baking sheet, and pop in the oven. Bake for 45-50 minutes until the meat is extremely dark and crispy.
- Remove from the oven.
- Place the oxtail meat/bones in the instant pot, with 2 bay leaves, 3 carrots, 3 celery stalks, 2 whole cloves garlic (peeled)
- Set the Instant Pot to cook on High Pressure, for 45 minutes.
- Once the IP is done, let it sit for 15 minutes and the pressure will slowly release naturally. After 15 minutes is up, press the pressure release button and wait until the metal float valve sinks back into the lid.
- Strain all the vegetables and meat from the broth. Keep the oxtail meat, discard the vegetables.
- Separate the oxtail meat from the bones. Store the meat in
andairtight container and toss the bones.
So, why am I instructing you to do all this? Because the end result is totally worth it!
This soup is to die for. Just thinking about all the flavours in it makes my mouth water.
I wish I had of made a bigger batch, because it disappears quickly here. This batch didn’t make it to the freezer.
The soup ingredients are simple. Once the broth is made, this is what you’ll need to make the soup:
- garlic (minced)
- fire-roasted tomatoes
- parmesan cheese rinds
- dried basil and oregano
- oxtail meat
- homemade beef broth
I always have a collection of rinds in the fridge for when I make this recipe. Parmesan is a very dry cheese, so the rinds last forever in the fridge without going bad.
What I love most about this soup
Once you add all the ingredients, simmer for 45 minutes. Make sure you stir every once in a while because otherwise the parmesan cheese will nestle itself in the bottom of the pan and stick to the bottom… and burn.
I won’t tell you how I figured this out 😉
My favourite part of this soup is the little balls of cheese that end up throughout the soup. As the cheese cooks down, it comes off of the rind and goes throughout the soup. It’s SO GOOD!!!!
I really hope you guys love this soup as much as I do.
Making homemade beef broth requires a little bit of time, but I promise it’s 100% worth the effort!
Italian Roasted Tomato Beef Soup
A hearty cheesy soup made with fire roasted tomatoes, tender beef, and vegetables. A nutritious and super delicious soup. Perfect for dinner on a cold night.
- 8 cups beef broth
- 1 can fire-roasted tomatoes
- 2 leeks white part only
- 3 cloves garlic
- 3 medium carrots
- 1 tbsp avocado oil
- 1 tbsp dried oregano
- 1/2 tsp dried basil
- 1 Parmesan cheese rind** optional
- salt and pepper to taste
- 1 cup shredded oxtail meat
Place a large pot on medium heat, and add the avocado oil. Once hot, add the leeks and the carrots. Cook until softened (about 7 minutes) stirring occasionally.
Add the garlic and cook for an additional 1-2 minutes. Add the roasted tomatoes, oregano, basil, beef broth, and parmesan cheese rind. Stir until everything is well combined. Place a lid on the pot and bring to a boil.
Once the soup is boiling, turn to medium-low and simmer for 45 minutes. Stir every 10 minutes to ensure the rind doesn’t stick to the bottom of the pot.
Once the soup is done, remove the parmesan cheese rind, and toss it in the garbage. Give the soup one last stir, and serve!
The parmesan cheese rind is what gives this soup awesome flavour. Although I listed it as an optional ingredient, it is the most flavourful ingredient in the soup.