Umami Recipes
Umami Recipes

Grandma Nancy's Cookbook

Pressure Cooker Cream of Tomato Soup

Servings: 8

servings

10 mins

active time

30 minutes

total time

Ingredients

**COMBINE**

4 cups peeled, seeded, and cored tomatoes with juice

1 cup chicken broth

1 ½ teaspoons salt

**STIR IN**

½ teaspoon baking soda

**ADD IN**

1 ½ cups milk

½ cup heavy whipping cream

salt and ground black pepper to taste

Directions

1. Combine tomatoes with juice, chicken broth, and salt together in a pressure cooker.

2. Cover and bring to medium pressure according to manufacturer's instructions for 3 minutes. Carefully choose quick-release to release pressure and remove lid.

3. Stir baking soda into tomato mixture until no longer bubbling.

4. Add milk, cream, salt, and pepper to tomato mixture.

5. Blend soup with a hand-held blender. Heat soup over medium-low heat, stirring often, until heated through, about 15 minutes.

Notes

You can use home-canned, frozen, or commercially canned tomatoes.

Water can be used in place of chicken broth for a vegetarian option.

You can use a regular blender if you don't have a hand-held. If using regular blender, cool soup before blending.

Servings: 8

servings

10 mins

active time

30 minutes

total time
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