Pressure Cooker Easy Tomato Soup Recipe2021-08-18
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(3.5 / 5)
2 People rated this recipe
This information is per serving.
Saturated Fat3.5 g
Trans Fat0 g
Unsaturated Fat1.5 g
Pressure cooker easy tomato soup recipe. This easy tomato soup recipe is made in a pressure cooker and is a healthy, comforting soup for all seasons.
What are the benefits of cooking with a pressure cooker?
Pressure cooking is a method of cooking food in a sealed vessel that does not permit air or liquids to escape below a preset pressure. The pressure cooker can be used as an alternative to other cooking methods because it can cook food faster than conventional methods.
There are many benefits to using a pressure cooker including saving time and energy, better flavor and texture of food, and safety. Pressure cookers are also easy to clean up after use which is an added bonus.
The benefits of using a pressure cooker outweigh the risks so it should be used more often for daily meal preparation.
The Secret to Making Delicious Tomato Soup!
An introduction to the recipe for the best tomato soup.
Tomato soup is a very popular dish in many cultures, and there are many different recipes from around the world. In Italy, for example, they would use fresh tomatoes and basil to make a cold soup that is perfect on a hot summer day. In China, they might add some soy sauce or oyster sauce to their version of tomato soup as well. And in America, we might be more likely to find a can of tomato soup in our pantry than a fresh one!
This recipe is not your average can of tomato soup! This recipe will show you how to make the best-tasting tomato soup you’ve ever had!
Pressure Cooker Easy Tomato Soup Recipe
You may also like
- 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
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.
Stir in chopped tomatoes, vegetable broth, dill, oregano, and seasoning. Close the pressure cooker and lock the lid.
Set the machine to cook at high pressure. Set the timer to cook for 28 minutes.
Turn off the pressure cooker. Open, using a Quick Release method. Using an immersion blender, right in the pot, purée the tomato mixture into a rich, thick soup.
Ladle tomato soup into soup bowls. Serve with garlic croutons.