Pressure Cooker Cream of Tomato Soup recipe
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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
Nutrition Info
- 96.5 caloriescarbohydrate: 7.5 gcholesterol: 24.7 mgfat: 6.6 gfiber: 1.2 gprotein: 2.9 gsaturatedFat: 4 gservingSize: -sodium: 830.7 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Pressure Cooker Cream of Tomato Soup
Directions
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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.