Description
Pressure cooking is making a comeback! This comfort soup is a perfect example of why. It is all-day-cooking-taste with little effort. This is one of my childhood memories of after kindergarten (half-day) at Grandma’s house. If you have an abundance of homegrown tomatoes this is a good excuse to freeze them.
Ingredients
- 4 cups peeled, seeded, and cored tomatoes with juice
- 1 cup chicken broth
- 1 ½ teaspoons salt
- ½ teaspoon baking soda
- 1 ½ cups milk
- ½ cup heavy whipping cream
- salt and ground black pepper to taste
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 8