Easy Pressure Cooker Tomato Soup
Quick and easy recipe using pantry ingredients to produce a fantastically flavorful tomato soup!
Servings cups
Equipment
Ingredients
- 1 tablespoon olive oil or butter
- 1 onion, large diced (about 2 cups)
- 3 carrots, medium thinly sliced (about 1 heaping cup)
- 2 28-oz cans tomatoes, whole or diced San Marzano if you have them
- 2 14-oz can chicken broth vegetable or beef are fine
- 1 ½ teaspoons kosher salt
- ¼ teaspoon pepper
- ½ heaping cup basil leaves fresh
- ½ cup cream more if desired
Instructions
- Turn pressure cooker to saute. Add butter or olive oil, onion, and carrot and saute, until starting to soften, 3-4 minutes. Add in tomatoes (juices and all), broth, salt and pepper.
- Secure lid on pressure cooker and set to high pressure for 10 minutes. You can immediately release pressure when done, or let it come down naturally if you have time. Use an immersion blender or an actual blender to puree.
- Add fresh basil and pulse again to blend. Finally add cream and blend together.
Notes
- If using dried basil, add 2 tablespoons before cooking.
- For stovetop, make as directed, only simmer on stovetop about 30 minutes, or until carrots are tender.
- For slow cooker, sauté carrots and onions in a pan and then add to slow cooker with other ingredients. Cook on low for 4-6 hours.
- My favorite way to serve is of course with grilled cheese! I like to chop up chunks of sandwiches on rustic bread and make Grilled Cheese Croutons.
- This soup stores well and freezes well. I've been making a batch and keeping it in the fridge for lunch all week lately. Try it out and make it at home, I'd love to hear what you think!
Nutrition
Calories: 158kcal, Carbohydrates: 9g, Protein: 6g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 38mg, Sodium: 3583mg, Potassium: 303mg, Fiber: 1g, Sugar: 6g, Vitamin A: 5419IU, Vitamin C: 4mg, Calcium: 62mg, Iron: 1mg
Calories: 158kcal
Cost: $5
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