- Preparation time
- 10 mins
- Cooking time
- 10 mins
- Difficulty
- easy
- Serves
- 6 people
- Meal course
- Lunch
- Posted by
- Posted on
- 2 tbsp
- Butter, unsalted
- 1 large
- Onion
- 1 small
- Carrot
- 2 clove
- Garlic
- 3 LB
- Tomato
- 2 tsp
- Kosher salt
- 1 tsp
- Black Pepper
- 1 Sprig
- Thyme
- 1/2 cup
- Chicken stock
- 1/4 cup
- Basil
- 3/4 cup
- Coconut milk
If you have a pressure cooker and like creamy tomato soup this quick and delicious recipe is one that you have to try.
A few good simple ingredients and a pressure cooker create this awesome creamy tomato soup. It’s made with 3 lbs of fresh ripe tomatoes and is a fast and easy way to prepare 6-8 servings of soup. This soup holds up well in the refrigerator too. If you have some left over just put it in the refrigerator and reheat again in a day or two.
I usually use romas for this recipe, but you can use which ever variety is in season and ripe at your local market.
If you want a comfort food in a hurry this one is perfect because it only takes 10 minutes in a pressure cooker at 9 psi. Allow about twice that long to allow the pressure cooker to build up to pressure. I use a multifunctional cooker which also gives me the option to saute the onion, carrot, and garlic in the cooker before setting it to pressure cook. If your electric pressure cooker doesn’t have that functionality cook them as described in a saute pan and then transfer to your pressure cooker.
Just to clarify, the coconut milk I use for this recipe is the dairy milk substitute sold in a box or carton which is 45 calories a cup. This is not the same as the high fat coconut milk from a can.
There is a similar creamy tomato soup served at Nordstrom Cafe that used to be served with a little cup of chopped fresh basil. A couple of years ago they stopped offering the fresh basil, so we stopped going there for their tomato soup. The basil is a big flavor that added character to their soup. The flavor just isn’t as good without it. This quick and easy soup is just as good as the Nordstrom Cafe tomato soup, and we make sure to add plenty of fresh basil.
Equipment you need:
- Knife
- Cutting board
- Pressure cooker
- Large spoon
- Blender
- Roughly cut 3 lbs of tomatoes. Chop one large onion and one small carrot. Crush 2 garlic cloves.
- In the pressure cooker select saute or high heat and let the cooking bowl preheat. If your pressure cooker doesn't have that functionality then use a saute pan and transfer to the pressure cooker after cooking. Heat the butter until melted and bubbling then add the onion and carrot. Saute for about 5 minutes until the onion starts to become translucent. Add garlic and saute for another minute.
- Add tomatoes, salt, pepper, thyme sprig and chicken stock. Mix ingredients then set pressure cooker to 9.0 psi for 10 minutes.
- After 10 minutes open the pressure cooker and remove the thyme sprig. Add 1/4 cup of fresh chopped basil.
- Transfer to blender. Blend on high until smooth. Add 1/2 cup of coconut milk and blend on low for 30 seconds. Add salt to taste.
- Serve topped with plenty of chopped basil.
Love this tomato soup! It is delicious.
I need to whip some of this up again. Nothing like a rainy day to enjoy some great tomato soup.
Wow… Made this recipe of tomato soup again tonight and it is sooooooo Good!
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