Pressure Cooker Cream of Tomato Soup
Recipe information
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Cooking:
10 min.
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Servings per container:
8
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Source:

Ingredients for - Pressure Cooker Cream of Tomato Soup

1. Peeled, seeded, and cored tomatoes with juice - 4 cups
2. Chicken broth - 1 cup
3. Salt - 1 ½ teaspoons
4. Baking soda - ½ teaspoon
5. Milk - 1 ½ cups
6. Heavy whipping cream - ½ cup
7. Salt and ground black pepper to taste - ½ cup

How to cook deliciously - Pressure Cooker Cream of Tomato Soup

1. Stage

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.

2. Stage

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.