Spiced Tomato Soup

Instant Pot Directions:

1. Add olive oil to the Instant Pot. Press the sauté button. Press the adjustable temperature setting until it reads more.Add the mustard seeds to the pot, and use a wooden spoon to push the seeds into the oil. (The oil will probably pool around the edges of the pot.)
2. Add the shallots, cumin, salt, and cayenne. Sauté 2-3 minutes until shallots begin to brown.
3. Slowly pour in the 2 cups of water. As you pour, scrape the bottom of the pot to scrape up any bits of food stuck to the pot (to prevent the burn warning). Bring to a simmer and cook 1-2 minutes.
4. Add tomatoes.Press the cancel button. Set Instant Pot to pressure cook/manual, high pressure. Set the cook time for 10 minutes. The Instant Pot will take about 6 minutes to come to pressure, depending on how hot the soup is, and then will start counting down the cook time. The Instant Pot will beep to let you know the cook time has finished. Carefully quick-release the remaining pressure by using the handle of a long spoon (I use a wooden spoon) to turn the steam valve to venting.Tip: Quick release can be messy– the vent will let loose some liquids with the steam. Lay a kitchen towel over the top to keep your kitchen clean.
5. Use an immersion blender to blend the soup, or ladle into a blender basin (working in batches if needed), and blend until smooth.Tip: A blender will make a smoother soup than an immersion blender.Optionally, for the smoothest soup, strain the soup through a mesh sieve to remove the mustard seeds. If you used a high-powered blender to blend the soup, this step is unnecessary.
6. Add the Parmesan to the soup, and stir to melt the cheese. Taste the soup, and add more salt if desired. If the soup is too spicy (or if you want a creamier soup), add milk or cream.Leftovers / Make Ahead:Store soup in the fridge for up to 3-4 days, and warm before serving.If no milk or cream is added, the soup can be frozen for up to 6 months. (Add milk or cream when reheating, if desired)

Stovetop Directions:

1. Heat oil in a large pot over medium-high heat.  Add mustard seeds, and heat until they begin to pop.Lower heat to medium, and add shallots, cumin, salt, and cayenne.  Sauté 2-3 minutes until shallots begin to brown, then add 2 cups water. Simmer 1-2 minutes.Add tomatoes and Parmesan. Bring back to a simmer, and then lower heat to medium.  Simmer until about 15 minutes. 
2. Ladle soup into a blender (or immersion blender cup), and blend until smooth.  Pour soup back into the pot.Tip: A blender will make a smoother soup than an immersion blender.Optionally, for the smoothest soup, strain the soup through a mesh sieve to remove the mustard seeds. If you used a high-powered blender to blend the soup, this step is unnecessary.
3. Taste the soup. Add extra salt (if desired). If the soup is too spicy (or if you want a creamier soup), add milk or cream.Serve warm.Leftovers / Make Ahead:Store soup in the fridge for up to 3-4 days, and warm before serving.If no milk or cream is added, the soup can be frozen for up to 6 months. (Add milk or cream when reheating, if desired)