Finally, took some of my canned tomatoes and made tomato soup from scratch. I don’t know why I waited so long to give this a try. In today’s post, I share a super easy and delicious creamy tomato soup recipe you can make in under 15 minutes in your pressure cooker.
Creamy Tomato Soup Recipe
Using the pressure cooker we are going to create this amazing tasty meal. I love using my pressure cooker. In fact, after making this for lunch I started planning a dinner recipe in the Pressure Cooker. This recipe was super yummy and can be low sodium. I used low sodium broth and canned tomatoes. You also can omit the cream and cheese but those are what make is super sinful! (giggle) I hope you will like the tomato soup recipe enough to use the print option and add this to your home recipe folder.
Ingredients
- 3 tablespoons butter
- 1 large sweet onion, diced
- 3 stalks celery, diced
- 2 large carrot, diced
- 2 garlic cloves, minced
- 4 cups of chicken broth
- 3 pounds tomatoes - cored, peeled, and quartered* ( or 2-14.5 oz cans of diced tomatoes)
- 1/4 cup fresh basil
- 2 tablespoon tomato paste
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup shredded Parmesan cheese
- 1 cup half and half
Instructions
- Melt butter in pressure cooker pot.
- Saute onions, celery, and carrots until tender.
- Add garlic and cook 1 minute stirring often.
- Add chicken stock, tomatoes, basil, tomato paste, salt, and pepper.
- Select high pressure and 5 minutes cook time. When beep sounds turn pressure cooker off, wait 5 minutes and then use a Quick Pressure Release to release pressure.
- Carefully remove lid.
- Puree mixture until it’s very smooth.
- Select Simmer or Saute and stir in Parmesan and half and half.
My first batch was a little chunky which works out because my husband loves it that way. If you use a good blender you will be able to whip the hot ingredients easier to make creamier.
In the Kitchen
Below are tips and images to help you create this meal easier. The photos show that tomato soup is more than just tomatoes! I add fresh produce like sweet onion, celery, carrots and garlic to this recipe. They not only add great flavor and seasoning but nutrients to your meal.
I use celery that I grow in the dome garden in my recipe this time of year. The celery is super easy to grow and this recipe really POPS with the fresh flavor brought out growing the vegetable in cooler season.
In the recipe today I used canned tomatoes I processed earlier in the season from the Farmers Market. You can easily use fresh tomatoes from your garden or store-bought canned tomatoes. The darker the variety of tomato the more your soup will take on that red color. If using your own I recommend Rutger, Better Boy, Amish Pasta or Romas.
Let’s Connect
I am excited to hopefully hear you have your own pressure cooker and tried this soup recipe. Be sure to comment below and of course reach out on my contact page with any additional information you may need.
Happy Pressure Cooking,