Pressure Cooker Cream of Tomato Soup

By aribear

Ingredients

• 4 cups peeled, seeded, and cored tomatoes with juice
• 1 cup chicken broth
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking soda
• 1 1/2 cups milk
• 1/2 cup heavy whipping cream
• salt and ground black pepper to taste

Details

Servings 8
Preparation time 10mins
Cooking time 30mins
Adapted from allrecipes.com

Preparation

Step 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.

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.

Cook's Note:
You can use home-canned, frozen, or commercially canned tomatoes.
Water can be used in place of chicken broth for a vegetarian option.
You can use a regular blender if you don't have a hand-held. If using regular blender, cool soup before blending.