Cream Of Garden Tomato Soup - Pressure Cooker - West

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 large yellow onion, finely chopped (you can also use a onion)
• 3 lbs tomatoes, coarsely chopped
• 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried)
• 1 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1/2 cup chicken broth (or vegetable broth or water)
• 3/4 cup heavy cream

Recipe

• 1 heat the oil and butter in the pressure cooker over medium high heat until the butter melts. add the onion and cook, stirring occasionally, until wilted, about 5 minutes.
• 2 add the tomatoes and their juices, thyme, salt, pepper, and broth and stir to mix.
• 3 lock on the lid and bring to pressure over high heat, about 4 minutes.
• 4 reduce heat to medium and cook for 15 minutes.
• 5 remove from the heat and let sit for 10 minutes to finish cooking (this step also lets the cooker cool down so that the later release of steam is minimal).
• 6 with the steam vent pointed away from your face, gently release any remaining pressure. let cool enough to remove lid.
• 7 use immersion blender to puree soup (or transfer soup to blender or food processor and puree in smaller batches to avoid buring yourself).
• 8 if after blending you see any chunks of tomato peel, put soup through strainer or food mill to remove.
• 9 if using right away, place soup in large pan and stir in cream. reheat gently without boiling then add garnish of choice and serve.
• 10 if not using right away, store in the refigerator until ready to use; then stir in the cream, heat and serve.