Cream of Garden Tomato Soup - Pressure Cooker - West

Recipe by Mrs Goodall
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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