When I do instapot onion soup I do they cheese bread separately in the oven and then serve it on top. Instant Pot French Onion Soup - The Cozy Cook
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Yes…for the onion soup, it’s only the soup part that gets cooked in the instant pot. Then it gets put in broiler usable bowls with the toasted bread and cheese on top.
I also am serving bread and different cheese on the side. We think that’s a yummy fall soup combo.
Yeah for me French onion soup with toasted bread/baguette and cheese is a meal in itself! The more onions the better!
@abasket this is the one I made tonight and it was easy and delicious. I did NOT put thyme in it!
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This is a winter staple in my house!! Love it.
I made this tonight. It was delicious!! I did, however, make some changes. I used just regular, orange sweet potatoes. I upped the heat by adding a bit more chili powder, jalapeños, and cayenne pepper than called for. I substituted about 3/4-1 cup of half and half for the coconut cream (not a fan, and I didn’t care if the soup was dairy free or not). Did not add the optional nutritional yeast.
The flavor on this was very good. I think one could sub canned white beans for the sweet potatoes for a more traditional white chili vibe, but we loved it with the sweet potatoes.
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Made the tortilla soup just as instructed, but with a little less cilantro that it calls for, bc I wasn’t sure husband would like it. Soup and the little tortilla chip things were great. We both had cheese, and I also added sour cream (just a little) and avocado. YUM!
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Just coming back to report that I made both the vegetarian stuffed pepper soup, and the white chicken chili, that I referenced above, and both are definitely keepers!
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I love that people are reporting back! And your recipe adjustments!
Just saying that I cheated a bit but it was delish: ordered a bowl of Panera broccoli and cheese soup bc I was starving and off schedule due to the time Change and they had a drive thru so
I couldn’t resist!
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anyone have a recipe for a good mushroom barley soup they love? Bonus points if it doesn’t require adding meat.
meat-based stock is fine, but I don’t have any beef on hand.
When I do onion soup for the group, I now cut up the french bread into bite sized pieces, top it with cheese and broil them in little circles. The buffet line fills their soup bowl, drops in a bread/cheese topper and it all melts in the hot soup. You don’t get the cheese going down the outside of the soup bowl, but it’s 95% of the normal experience and makes for quickly serving a crowd.
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Natasha’s Kitchen recipes never disappoint IMO:
I’ve made it before. You can use chicken stock or whatever stock you have on hand.
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Speaking of Natasha’s Kitchen, here is another recipe for a barley soup with… pickles in it! 
Sounds strange, but it is quite tasty IMO.
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I made the Damn Delicious Clam Chowder tonight and it’s awesome!
Thank you to whomever posted it originally!
I did make some tweaks -
I used seafood stock instead of veggie stock
Used both fresh and dried thyme
And did 1/2 c half and half and 1/2 c heavy cream instead of 1 cup half and half because I like my soup thick.
It’s a winner!
Prep time is off though as it took me closer to 40 minutes to prep everything.
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Gosh I want to eat that right now!!! Did you just use the canned chopped clams that the recipe called for - that sounds like something I can find right on the grocery shelf???
Yes, I did use the canned clams and it was great. Found near the tuna fish at the market.
I’ll +1 on Natasha’s recipes. I make her Okroshka (definitely a summer soup) and it’s as good as what we had in Ukraine.
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