Cream Of Garden Tomato Soup Pressure Cooker West Food

PRESSURE COOKER CREAM OF TOMATO SOUP

Pressure Cooker Cream of Tomato Soup image

Pressure cooking is making a comeback! This comfort soup is a perfect example of why. It is all-day-cooking-taste with little effort. This is one of my childhood memories of after kindergarten (half-day) at Grandma's house. If you have an abundance of homegrown tomatoes this is a good excuse to freeze them.

Provided by skybear

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 30m

Yield 8

Number Of Ingredients 7

Ingredients

4 cups peeled, seeded, and cored tomatoes with juice
1 cup chicken broth
1 ½ teaspoons salt
½ teaspoon baking soda
1 ½ cups milk
½ cup heavy whipping cream
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 96.5 calories, Carbohydrate 7.5 g, Cholesterol 24.7 mg, Fat 6.6 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 4 g, Sodium 830.7 mg, Sugar 5.1 g

CREAM OF GARDEN TOMATO SOUP - PRESSURE COOKER - WEST

Cream of Garden Tomato Soup - Pressure Cooker - West image

Like most gardners I ended up with more tomatoes than I could use! Was looking for a nice fall weekend lunch and DH wanted grilled cheese sandwiches. Ahhh! Cream of tomato soup! That's what I could make. Looking at my traditional cookbooks, most of the recipes would take about 2 hours and used canned tomatoes. Too long to wait and I had fresh. I looked in my "Pressure Cooker Gourmet" by Victoria Wise and found this gem. The flavor is fabulous and it is extremely easy to make. This recipe lends itself to all kinds of additions...we added a chopped jalapeno and after cooking chopped basil. I strongly recomend the basil. You could also top with a drizzle of sour cream. Add oregano or cumin. All kinds of options with this soup. The cookbook gave a number of options for dealing with the tomato skins. I opted for the easiest and wouldn't do it any other way. I did not peel or seed the tomatoes. When the soup was done cooking I used my immersion blender to puree. The next step was supposed to be running the soup through a food mill, which I did, but there was no peels left to strain. I guess the immersion blender chopped them up. I thought we'd find seeds, but nope. You can peel them if you like, you can also use a blender or food processor to puree. If after pureeing you find any peels, just strain the soup or run through a food mill with the finest blade. This soup also freezes well. And of course the best accompaniment with this soup is a grilled cheese sandwich!

Provided by Mrs Goodall

Categories Lunch/Snacks

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
1 tablespoon butter
1 large yellow onion, finely chopped (you can also use a white onion)
3 lbs tomatoes, coarsely chopped
2 teaspoons fresh thyme, chopped (or 1 teaspoon dried)
1 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1/2 cup chicken broth (or vegetable broth or water)
3/4 cup heavy cream

Steps:

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.

Nutrition Facts : Calories 291.4, Fat 23.7, SaturatedFat 12.7, Cholesterol 68.8, Sodium 735.6, Carbohydrate 18.3, Fiber 4.8, Sugar 10.7, Protein 5

PRESSURE COOKER CREAM OF CARROT SOUP

Pressure Cooker Cream of Carrot Soup image

This recipe takes baby carrots along with other wonderful ingredients to create a creamy soup that is sure to please! Peeling and chopping is kept to a minimum. Garnish with finely chopped green onions or chives and serve with warm bread.

Provided by Liam Walshe

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 40m

Yield 16

Number Of Ingredients 12

Ingredients

¼ cup butter
2 ½ cups diced onions
salt to taste
1 large Yukon Gold potato, peeled and diced
1 ½ cups roughly chopped celery
6 green onions, chopped
8 cloves garlic
6 cups baby carrots
10 cups vegetable stock
4 cups heavy whipping cream
½ teaspoon mild curry powder
salt and ground black pepper to taste

Steps:

Melt butter in a pressure cooker over medium heat; cook and stir onions and salt in the hot butter until onions become translucent, about 10 minutes. Add potato, celery, green onions, and garlic; cook until slightly tender, 3 to 5 minutes. Add carrots and vegetable stock; increase heat to high. Place lid on pressure cooker and lock. Set valve to 15 pounds per square inch (psi) or 'high', depending on model; bring to pressure. Reduce heat to medium-high and cook for 7 minutes.
Transfer pressure cooker to sink; pour cold water over the cooker to release pressure. Return cooker to stove and remove the lid. Stir cream and curry powder into soup. Puree soup with an immersion blender until completely smooth. Season with salt and black pepper.

Nutrition Facts : Calories 295.1 calories, Carbohydrate 15.3 g, Cholesterol 89.1 mg, Fat 25.4 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 15.6 g, Sodium 377 mg, Sugar 5.7 g

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