Pressure Cooker Easy Tomato Soup Recipe

Pressure cooker easy tomato soup recipe. Very delicious tomato soup cooked in the pressure cooker. #pressurecooker #instantpot #soup #vegetarian #vegan #tomato #dinner #homemade
  • Yield: 6 soup bowls
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 25m
  • Ready In: 35m

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Nutritional Info

This information is per serving.

  • Calories

    300
  • Protein

    15.8 g
  • Carbohydrate

    40.1 g
  • Fat

    9.6 g
  • Cholesterol

    0 mg
  • Calcium

    47 mg
  • Fibre

    3.9 g
  • Sodium

    456 mg

Pressure cooker easy tomato soup recipe. Very delicious tomato soup cooked in the pressure cooker. This soup recipe belongs to French Cuisine. Use free tomatoes for this because fresh tomatoes provide most of the liquid here.

Not so very long ago, dinner in French households invariably started with soup or le pottage; it was not dinner without it. It was the same story over much of Europe. Soup has all the right associations in the hearts and minds of your guests. It is warm and friendly, homemade and full of goodness-who would not want to serve food that conveyed these fillings? It is true that soup can be informal-even humble if that is what you wish but it can just as easily be exotic, sophisticated, elegant, or classic.

As a starter or main course, there is nothing better when you need a little comfort.

You can prepare tasty tomato soup in the pot. Learn how to make it, if desired.

Tomato and Fennel Soup Recipe

Serves 8

Ingredients: 2 28 oz (840 ml each) Italian crushed tomatoes, 4 cups (2 L) chicken stock, 1/2 cup unsalted butter, 1 cup finely sliced white onion, 1/2 cup finely sliced carrots, 1/2 cup finely sliced celery, 6 tablespoons all-purpose flour, 1 sprig fresh rosemary, salt and freshly ground black pepper, to taste, 2 tablespoons each: chopped fresh dill,  finely chopped fresh parsley, finely sliced fresh basil leaves, 1 cup finely chopped fennel

Instructions: In a large saucepan, combine the crushed tomatoes, and chicken stock. Stir well and bring to a boil over medium-high heat. Set aside on the back of the stove.

In a large, heavy pot, melt the butter over medium heat. Add onion, carrot, and celery and cook until vegetables are slightly softened. Add all-purpose flour and cook, stirring, for a few moments. Pour in the tomato mixture. Increase heat to high and bring to a boil, stirring constantly. At the boil, add rosemary, then reduce heat to low and simmer for 1 hour, stirring occasionally.

Pour tomato soup through a large sieve, pushing through as much of the vegetable juices as you can. Return to the pot, add seasoning, put in the dill, parsley, and finely chopped fennel. Simmer for a further 5 minutes. Serve hot.

So, now we’re cooking pressure cooker easy tomato soup recipe. Enjoy it!

Pressure Cooker Easy Tomato Soup Recipe

Ingredients

  • 3 tablespoons unsalted butter (use ghee butter as a substitute)
  • 1 medium yellow onion, peeled and chopped
  • 1 medium carrot, peeled and sliced
  • 1 yellow potato, peeled and diced
  • 3 pounds (1.44 kg) ripe tomatoes, chopped
  • 2 cups (500 ml) vegetable broth
  • 1 tablespoon minced fresh dill
  • 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper

Method

Step 1

Melt the butter in an instant pot turned to the sauté mode. Add chopped onion, sliced carrots, and diced potatoes. Cook, stirring until the onion turns translucent, for about 5 minutes.

Step 2

Stir in chopped tomatoes, vegetable broth, dill, oregano, and seasoning. Close pressure cooker and lock the lid.

Step 3

Set the machine to cook at high pressure. Set the timer to cook for 28 minutes.

Step 4

Turn off the pressure cooker. Open, using a Quick Release method. Using an immersion blender, right in the pot, purée tomato mixture into a rich, thick soup.

Step 5

Ladle tomato soup into soup bowls. Serve with garlic croutons.

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