Pressure Cooker Cream of Tomato Soup

Prep Time:
10 mins

Cook Time:
20 mins

Total Time:
30 mins

Servings:
8

Yield:
8 servings

Ingredients

Directions

Combine tomatoes with juice, chicken broth, and salt together in a pressure cooker. Cover and bring to medium pressure according to manufacturer's instructions for 3 minutes. Carefully choose quick-release to release pressure and remove lid.

Stir baking soda into tomato mixture until no longer bubbling. Add milk, cream, salt, and pepper to tomato mixture. Blend soup with a hand-held blender. Heat soup over medium-low heat, stirring often, until heated through, about 15 minutes.

Cook's Note:

You can use home-canned, frozen, or commercially canned tomatoes.

Water can be used in place of chicken broth for a vegetarian option.

You can use a regular blender if you don't have a hand-held. If using regular blender, cool soup before blending.

Nutrition Facts (per serving)