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–+ servings

Creamy Tomato Soup in a Pressure Cooker

Brad
Indulge in this rich and creamy tomato soup made effortlessly in a pressure cooker, blending the tangy goodness of tomatoes with aromatic herbs and a smooth, velvety finish. Perfect for a comforting meal, this soup pairs wonderfully with crusty bread or a grilled cheese sandwich.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Course Soup
Cuisine American, Italian
Servings 6 Servings

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 cans 14.5 ounces each diced tomatoes, or equivalent fresh tomatoes
  • 1 can 6 ounces tomato paste
  • 4 cups vegetable or chicken broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 1/2 cup heavy cream or coconut milk for a vegan option
  • Optional: sugar to taste if the tomatoes are too acidic

Instructions
 

Sauté the Aromatics:

  • Turn your pressure cooker to the sauté setting. Heat the olive oil and add the diced onion. Sauté until the onion is translucent.
  • Add the minced garlic and cook for another minute until fragrant.

Add Tomatoes and Spices:

  • Stir in the diced tomatoes and tomato paste. Cook for a few minutes to allow the flavors to meld.
  • Add the broth, basil, oregano, salt, pepper, and bay leaf. Stir to combine.

Pressure Cook:

  • Seal the pressure cooker and set it to cook on high pressure for 10 minutes.
  • Once the cooking time is up, allow the pressure to release naturally for about 10 minutes, then manually release any remaining pressure.

Blend the Soup:

  • Remove the bay leaf. Use an immersion blender to blend the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.

Add Cream:

  • Stir in the heavy cream or coconut milk. Heat through, but do not boil.

Adjust Seasonings and Serve:

  • Taste and adjust the seasoning, adding a little sugar if needed to balance the acidity.
  • Serve hot, garnished with croutons, a swirl of cream, or fresh basil leaves.

Notes

  1. Tomato Options: You can use either canned or fresh tomatoes. Canned tomatoes provide consistency in flavor year-round, while fresh tomatoes are great when they're in season for a brighter flavor.
  2. Herb Variations: Feel free to experiment with different herbs like thyme, marjoram, or a bit of rosemary for varied flavors.
  3. Cream Alternatives: For a vegan or dairy-free version, substitute heavy cream with coconut milk, almond milk, or cashew cream.
  4. Spice Adjustments: If you prefer a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce.
  5. Thickening Tips: If the soup is too thin after blending, you can simmer it for a few minutes to reduce and thicken. If it's too thick, add a bit more broth to reach your desired consistency.
  6. Storage and Reheating: This soup stores well in the fridge for up to 4 days and can be frozen for up to 3 months. Reheat gently, adding a bit of broth if necessary.
  7. Natural Sweetness Balance: If the soup is too acidic, balance it with a small amount of sugar or honey.
  8. Garnish Suggestions: Serve with a dollop of sour cream, a sprinkle of grated Parmesan, or fresh basil leaves for added flavor and presentation.
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