Pressure Cooker Creamy Tomato Basil Soup
- Cuisine: American
- Course: Soup
- Skill Level: Beginner
-
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- Servings : 6
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
Average Member Rating
(5 / 5)
1people rated this recipe
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Pressure cooker creamy tomato basil soup.Very delicious vegetable soup cooked in pressure cooker.
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 (250 ml) water over. Mix well.
Step 2
Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure,reduce heat to low. Set timer to cook for 20 minutes.
Step 3
Open pressure cooker,using Quick Release method. Stir in heavy cream and fresh basil leaves.
Step 4
Using immersion blender,puree soup right in pressure cooker. Ladle soup into bowls. Serve hot.
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posted by Lauren on April 10, 2017
Sorry! I clicked before I was ready. Please delete my previous comment.