Pressure Cooker Cream of Tomato Soup recipe

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Ingredients

4 cups peeled, seeded, and cored tomatoes with juice
1 cup chicken broth
1 ½ teaspoons salt
½ teaspoon baking soda
1 ½ cups milk
½ cup heavy whipping cream
salt and ground black pepper to taste

Nutrition Info

96.5 calories
carbohydrate: 7.5 g
cholesterol: 24.7 mg
fat: 6.6 g
fiber: 1.2 g
protein: 2.9 g
saturatedFat: 4 g
servingSize: -
sodium: 830.7 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine tomatoes with juice, chicken broth, and salt together in a pressure cooker. Cover and bring to medium pressure according to manufacturer's instructions for 3 minutes. Carefully choose quick-release to release pressure and remove lid.

  2. Stir baking soda into tomato mixture until no longer bubbling. Add milk, cream, salt, and pepper to tomato mixture. Blend soup with a hand-held blender. Heat soup over medium-low heat, stirring often, until heated through, about 15 minutes.

Recipe Yield

8 servings

Recipe Note

Pressure cooking is making a comeback! This comfort soup is a perfect example of why. It is all-day-cooking-taste with little effort. This is one of my childhood memories of after kindergarten (half-day) at Grandma's house. If you have an abundance of homegrown tomatoes this is a good excuse to freeze them.

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