Best Cooking Under Pressure Easypeasy Tomato Soup Recipes

BEST TOMATO SOUP EVER

Steps:

• To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
• Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
• Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
• Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
• Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
• Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
• Serve the soup warm!

PRESSURE COOKER CREAM OF TOMATO SOUP

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.

THE BEST EVER TOMATO SOUP

Steps:

• In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

COOKING UNDER PRESSURE: EASY/PEASY TOMATO SOUP

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.

INSTANT POT TOMATO SOUP WITH GRILLED CHEESE CROUTONS

Steps:

• Add the olive oil to the Instant Pot. Hit "Sauté" and Adjust to "High" or "More" until it reads "Hot." Add the scallions, onion and carrots and cook (stir and set) for 10 minutes until they begin to soften and get color (they will also be releasing amazing flavors right now so don't cut this step short).
• Add the tomato paste, coat the veggies well and stir constantly for 1 minute. Then add the Sherry and cook for another minute, constantly stirring and deglazing (scraping) the bottom of the pot so the tomato paste doesn't stick
• Add the broth, canned tomatoes, Worcestershire sauce, dried basil, dried thyme and Old Bay. Stir very well. Secure the lid and cook at high pressure for 5 mins* (see "Jeffrey Sez" section of recipe). Quick release when done
• While the soup is cooking, let's make the grilled cheese croutons! Generously butter one side of each slice of bread. Add 1 tbsp of butter to a frying pan and set to medium heat. Once heated, place a slice of the bread (buttered side down) on the pan and layer on 3 slices of cheese (make sure the cheese is on the bread and not hanging off the edges too much). Cover with the cheese with the other slice of bread, buttered side-up. Cook for about 45-60 seconds on each side, flipping midway through until the bread is nice and grilled/toasty but not burnt. The cheese will have melted nicely. Make two of these grilled cheese sandwiches, let cool for about 5-10 minutes and then cut each sandwich into tiny squares. Set aside
• When the lid comes off the soup, take an immersion blender (or a regular one, but an immersion blender is SO much easier for this so you don't have to transfer the soup to a blender and then back into the pot) and blend everything in the pot together for about a minute or two until it's puréed. The soup will thicken up nice and good now
• Add the heavy cream and seasoned salt and stir well
• Ladle into bowls and top with some grilled cheese croutons
• Enjoy!

TOMATO SOUP

Steps:

• In a large pot, melt the butter over medium-low heat. Add onions and cook gently, stirring occasionally, until soft and translucent, about 20 minutes.
• Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.
• Stir in the tomatoes and their juices, chicken broth, sugar, salt, celery salt and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.
• Stir in half-and-half and honey. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through. Serve hot.