Pressure Cooker Cream of Tomato Soup

Pressure Cooker Cream of Tomato Soup

by Guy Cox 1 year ago
3.7 (3)
20 minutes
96.5 kcal
7.5 g carbs
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Description

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.

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
Directions
  1. 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. 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.
Nutrition Facts
serving: 8 servings
calories: 96.5 kcal
carbohydrates: 7.5 g
protein: 2.9 g
saturated fat: 4 g
cholesterol: 24.7 mg
sodium: 830.7 mg
fiber: 1.2 g
sugar: 5.1 g