Pressure Cooker Cream of Tomato Soup

By JimMac

Ingredients

• 1 Small clove garlic minced
• 3 Medium leeks white part only thin sliced
• 1 Tblsp butter
• 3 Pound ripe tomatoes
• 2 Tblsp light brown sugar
• 1 Cup whipping cream
• 1 Small pinch ground allspice
• Salt & freshly ground black pepper to taste

Details

Servings 8

Preparation

Step 1

DIRECTIONS:

Melt the butter in the cooker. Add the leeks and garlic and sauté until the leeks are wilted. Core the tomatoes and chop coarsely. Add 2 tablespoon brown sugar and enough water to cover. Lock the lid in place and bring to pressure over high heat. When high pressure is reached lower the heat to maintain it and cook for 5 minutes. Use the natural release method to reduce the pressure and remove the lid. Strain the solids from the liquid, reserving both. Puree the solids in a blender, then pass through a fine strainer to remove the tomato skin and seeds. Reserve 1 cup of the cooking liquid and stir the strained puree back into the remaining cooking liquid. Add the cream, allspice, adjust seasonings to taste, add the remaining 1 tablespoon brown sugar if the soup is too acidic. Add the additional cooking liquid if the soup is too thick. The soup can be served hot or chilled.