Best Cooking Under Pressure Easypeasy Tomato Soup Recipes

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

COOKING UNDER PRESSURE: EASY/PEASY TOMATO SOUP

Cooking Under Pressure: Easy/Peasy Tomato Soup image

Yesterday was a gloomy, cold day, as a matter of fact, so is today. I was craving some tomato soup (did anyone say with a grilled cheese?), but it was getting late, and I did not wish to use one of my standard recipes, because they can take two hours or more to make. So, the first thing I thought of was using the pressure cooker, after that I played about with the ingredients until I had the flavor profile I was aiming for. If you have an organized kitchen, you can probably have this in front of your famished guests in 30 quick minutes. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Other Soups

Number Of Ingredients 23

Ingredients

PLAN/PURCHASE
SOUP BASE
1 tablespoon(s) olive oil, extra virgin variety (evoo)
1 tablespoon(s) sweet butter, unsalted
1/2 medium yellow onion, finely chopped, or grated
2 - 3 clove(s) garlic, minced
28 ounce(s) diced or crushed canned tomatoes, with juice
2 cup(s) chicken stock, not broth
DRY SPICES (AS INDICATED OR TO TASTE)
1/2 teaspoon(s) kosher salt, fine grind
1/4 teaspoon(s) white pepper, freshly ground
1/4 teaspoon(s) dried basil
1/4 teaspoon(s) fennel
1/4 teaspoon(s) dried parsley
1 - 2 pinch(es) red pepper flakes
OPTIONAL ITEMS (BEFORE SERVING)
1/4 cup(s) parmesan cheese, finely grated
1/4 cup(s) whipping cream, half & half, or whole milk
GARNISH IDEAS
croutons
sour cream
more parmesan cheese, cannot have too much cheese
freshly baked rolls, yummy

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.