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1/1 Photo of Cream of Garden Tomato Soup - Pressure Cooker - West
Like most gardners I ended up with more tomatoes than I could use! Was looking for a nice fall weekend lunch and DH wanted grilled cheese sandwiches. Ahhh! Cream of tomato soup! That's what I could make. Looking at my traditional cookbooks, most of the recipes would take about 2 hours and used canned tomatoes. Too long to wait and I had fresh. I looked in my "Pressure Cooker Gourmet" by Victoria Wise and found this gem. The flavor is fabulous and it is extremely easy to make. This recipe lends itself to all kinds of additions...we added a chopped jalapeno and after cooking chopped basil. I strongly recomend the basil. You could also top with a drizzle of sour cream. Add oregano or cumin. All kinds of options with this soup. The cookbook gave a number of options for dealing with the tomato skins. I opted for the easiest and wouldn't do it any other way. I did not peel or seed the tomatoes. When the soup was done cooking I used my immersion blender to puree. The next step was supposed to be running the soup through a food mill, which I did, but there was no peels left to strain. I guess the immersion blender chopped them up. I thought we'd find seeds, but nope. You can peel them if you like, you can also use a blender or food processor to puree. If after pureeing you find any peels, just strain the soup or run through a food mill with the finest blade. This soup also freezes well. And of course the best accompaniment with this soup is a grilled cheese sandwich!
Units: US | Metric
Serving Size: 1 (308 g)
Servings Per Recipe: 4