Pressure Cooker Cream of Tomato Soup
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
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Instructions
- 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.
Source
Original recipe: View Original