Pressure Cooker Creamy Tomato Basil Soup
- Cuisine: American
- Course: Soup
- Skill Level: Beginner
-
Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(5 / 5)
1 People rated this recipe
Related Recipes:
-
Air Fryer Chicken Taquitos Recipe
-
Air Fryer Golden Chicken Strips Recipe
-
Instant Pot Cuban Mojo Pork Recipe
-
Air Fryer Japanese Chicken Skewers Recipe
-
Air Fryer Orange Chicken Recipe
Nutritional Info
This information is per serving.
-
Calories
210 -
Fat
10.0 g -
Saturated Fat
7.5 g -
Polyunsaturated Fat
0.0 g -
Cholesterol
35.0 mg -
Sodium
466.0 mg -
Potassium
0.0 mg -
Carbohydrate
11.0 g -
Fiber
3.0 g -
Sugars
0.0 g -
Protein
12.0 g
Pressure cooker creamy tomato basil soup. Very delicious vegetable soup cooked in a pressure cooker. You may also like Pressure Cooker Coconut Shrimp Soup
Pressure Cooker Creamy Tomato Basil Soup
Ingredients
- 4 pounds (1.9kg) fresh ripe tomatoes,chopped
- 1 medium red onion,peeled and chopped
- 2 garlic cloves,peeled
- 1 tablespoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon celery seeds
- 1/2 teaspoon ground nutmeg
- 2/3 cup (160 ml) heavy cream
- 1/4 cup fresh basil leaves
- 1 medium potato,peeled and chopped
Method
Step 1
In a pressure cooker, combine all ingredients, except heavy cream and fresh basil leaves. Pour 1 cup (0.24 l) water over. Mix well.
Step 2
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 22 minutes.
Step 3
Open pressure cooker, using Quick Release method. Stir in heavy cream and fresh basil leaves.
Step 4
Using immersion blender, purée soup right in pressure cooker. Ladle soup into bowls. Serve hot.
posted by Lauren on April 10, 2017
Sorry! I clicked before I was ready. Please delete my previous comment.