Cooking Under Pressure Easypeasy Tomato Soup Recipes

Steps:

• PREP/PREPARE
• If you do not want to use chicken stock, you can make it with vegetable stock, or even water. However, if you use water, you might want to adjust the spices to make it a bit more flavorful.
• If your pressure cooker/instant pot has a sauté function, you can do this as a one-pot meal. I prefer to do my sautéing in a separate pan on the stovetop, and that is how this recipe is written.
• Can you use fresh tomatoes? Absolutely, just remember to blanch and remove the skins. Then chop up and add to the cooker. We are talking about 5 - 6 medium-sized tomatoes. In addition, a lot of folks preserve or can their own garden tomatoes, and use them in the Autumn/Winter months for soups and stews, and those would be fine also.
• Storage Ideas The soup will last about 4 - 5 days in the fridge, a bit longer if you do not add the cream and parmesan cheese until heating up the soup base for serving. If, however, you decide to freeze it, the soup should last several months. I would recommend not freezing it with the cream or cheese (assuming you are using those ingredients).
• Looking for some good canned tomatoes? Check this out: https://www.justapinch.com/recipes/soup/soup-other-soup/cooking-class-the-best-canned-tomatoes.html?r=20
• Gather your ingredients (mise en place).
• Add the butter and oil to a sauté pan over medium heat.
• After the butter melts, give the pan a swirl and add all the dry spices.
• Stir in the oil and butter for about 30 seconds, but no more than 60. We want the flavors of the spices to bloom, not burn.
• Add the onions, to the pan.
• Allow them to cook, stirring occasionally until they soften and just begin to brown, about 4 - 6 minutes.
• Add the garlic and cook for an additional 30 seconds.
• Add the onion/garlic/spice mixture, and the remainder of the soup base ingredients, to the bowl of your pressure cooker/instant pot, then stir to combine.
• Set the cooker to high, lockdown the lid, and cook for 5 minutes.
• After the five minutes, allow the cooker to do a natural release for about 15 minutes, then carefully release the remaining steam, and remove the lid.
• Puree the soup using an immersion stick blender, or a regular blender and blend until smooth. But be careful, because it will be hot.
• If using, add the finely grated parmesan cheese and stir until it melts and combines with the soup. Then (if using) add the cream, half & half, or milk, and stir to combine.
• Do a final tasting for proper seasoning. I usually add a bit more salt.
• PLATE/PRESENT
• Serve will nice and warm with some croutons, additional parmesan cheese, sour cream, or maybe some nice freshly baked rolls. And, being that this is tomato soup, how about a nice grilled cheese. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• 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.