Best Cooking Under Pressure Easypeasy Tomato Soup Recipes
PRESSURE COOKER CREAM OF TOMATO SOUP
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
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
BEST TOMATO SOUP EVER
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 11
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!
COOKING UNDER PRESSURE: EASY/PEASY TOMATO SOUP
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
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.
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