Cream of Garden Tomato Soup - Pressure Cooker - West
photo by The Food Gays
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 14.79 ml vegetable oil
- 14.79 ml butter
- 1 large yellow onion, finely chopped (you can also use a white onion)
- 1360.77 g tomatoes, coarsely chopped
- 9.85 ml fresh thyme, chopped (or 1 teaspoon dried)
- 4.92 ml salt
- 1.23 ml black pepper, freshly ground
- 118.29 ml chicken broth (or vegetable broth or water)
- 177.44 ml heavy cream
directions
- Heat the oil and butter in the pressure cooker over medium high heat until the butter melts. Add the onion and cook, stirring occasionally, until wilted, about 5 minutes.
- Add the tomatoes and their juices, thyme, salt, pepper, and broth and stir to mix.
- Lock on the lid and bring to pressure over high heat, about 4 minutes.
- Reduce heat to medium and cook for 15 minutes.
- Remove from the heat and let sit for 10 minutes to finish cooking (this step also lets the cooker cool down so that the later release of steam is minimal).
- With the steam vent pointed away from your face, gently release any remaining pressure. Let cool enough to remove lid.
- Use immersion blender to puree soup (or transfer soup to blender or food processor and puree in smaller batches to avoid buring yourself).
- If after blending you see any chunks of tomato peel, put soup through strainer or food mill to remove.
- If using right away, place soup in large pan and stir in cream. Reheat gently without boiling then add garnish of choice and serve.
- If not using right away, store in the refigerator until ready to use; then stir in the cream, heat and serve.
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RECIPE SUBMITTED BY
Mrs Goodall
United States