Pressure Cooker Cream of Tomato Soup
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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. 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.
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