Best 3 Cream Of Garden Tomato Soup Pressure Cooker West Recipes
Are you craving a creamy, flavorful tomato soup that's infused with the freshness of garden-grown tomatoes? Look no further! We're embarking on a culinary journey to discover the best recipe for cream of garden tomato soup made in a pressure cooker. Get ready to delight your taste buds with this west-inspired dish that blends the richness of tomatoes with a touch of creaminess, all while utilizing the convenience of a pressure cooker. We'll explore a diverse range of recipes, each offering a unique spin on this classic soup, ensuring that there's something for every palate. So, grab your aprons and prepare to dive into the world of creamy, comforting, and pressure-cooked tomato soup!
Check out the recipes below so you can choose the best recipe for yourself!
PRESSURE COOKER CREAM OF TOMATO SOUP
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.
Provided by skybear
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 96.5 calories, Carbohydrate 7.5 g, Cholesterol 24.7 mg, Fat 6.6 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 4 g, Sodium 830.7 mg, Sugar 5.1 g
CREAM OF GARDEN TOMATO SOUP - PRESSURE COOKER - WEST
Like most gardners I ended up with more tomatoes than I could use! Was looking for a nice fall weekend lunch and DH wanted grilled cheese sandwiches. Ahhh! Cream of tomato soup! That's what I could make. Looking at my traditional cookbooks, most of the recipes would take about 2 hours and used canned tomatoes. Too long to wait and I had fresh. I looked in my "Pressure Cooker Gourmet" by Victoria Wise and found this gem. The flavor is fabulous and it is extremely easy to make. This recipe lends itself to all kinds of additions...we added a chopped jalapeno and after cooking chopped basil. I strongly recomend the basil. You could also top with a drizzle of sour cream. Add oregano or cumin. All kinds of options with this soup. The cookbook gave a number of options for dealing with the tomato skins. I opted for the easiest and wouldn't do it any other way. I did not peel or seed the tomatoes. When the soup was done cooking I used my immersion blender to puree. The next step was supposed to be running the soup through a food mill, which I did, but there was no peels left to strain. I guess the immersion blender chopped them up. I thought we'd find seeds, but nope. You can peel them if you like, you can also use a blender or food processor to puree. If after pureeing you find any peels, just strain the soup or run through a food mill with the finest blade. This soup also freezes well. And of course the best accompaniment with this soup is a grilled cheese sandwich!
Provided by Mrs Goodall
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- Add the tomatoes and their juices, thyme, salt, pepper, and broth and stir to mix.
- Lock on the lid and bring to pressure over high heat, about 4 minutes.
- Reduce heat to medium and cook for 15 minutes.
- 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).
- With the steam vent pointed away from your face, gently release any remaining pressure. Let cool enough to remove lid.
- Use immersion blender to puree soup (or transfer soup to blender or food processor and puree in smaller batches to avoid buring yourself).
- If after blending you see any chunks of tomato peel, put soup through strainer or food mill to remove.
- If using right away, place soup in large pan and stir in cream. Reheat gently without boiling then add garnish of choice and serve.
- If not using right away, store in the refigerator until ready to use; then stir in the cream, heat and serve.
Nutrition Facts : Calories 291.4, Fat 23.7, SaturatedFat 12.7, Cholesterol 68.8, Sodium 735.6, Carbohydrate 18.3, Fiber 4.8, Sugar 10.7, Protein 5
SLOW COOKER CREAMY TOMATO SOUP
This rich, creamy, tomato soup is easily made in a slow cooker and features Italian plum tomatoes and half-and-half. It makes for a great go-to on a cold winter day.
Provided by faithloren
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 3h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a medium skillet over medium-high heat. Add onions and garlic. Cook, stirring often until fragrant, about 30 seconds. Place in the bottom of a slow cooker.
- Add plum tomatoes, vegetable broth, tomato sauce, parsley sprigs, salt, and sugar to the slow cooker. Cover and cook on High until tomatoes are stewed, 3 to 4 hours. Remove parsley sprigs.
- Puree the soup using an immersion blender.
- Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.
Nutrition Facts : Calories 199.1 calories, Carbohydrate 25.6 g, Cholesterol 22.4 mg, Fat 9.6 g, Fiber 5.5 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 1353.4 mg, Sugar 13.3 g
Tips:
- Use ripe, flavorful tomatoes: The quality of your tomatoes will greatly impact the flavor of your soup. Choose ripe, in-season tomatoes for the best results.
- Roast your tomatoes before blending: Roasting the tomatoes intensifies their flavor and gives the soup a smoky, caramelized note. If you're short on time, you can skip this step, but it's worth the extra effort.
- Use a good quality broth: The broth is the base of your soup, so it's important to use a good quality one. Look for a broth that is made with real ingredients and has a rich, flavorful taste.
- Season to taste: Don't be afraid to taste your soup and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs to suit your personal taste.
- Serve with your favorite toppings: There are many different ways to serve cream of garden tomato soup. Some popular toppings include croutons, grated Parmesan cheese, chopped fresh basil, or a dollop of sour cream.
Conclusion:
Cream of garden tomato soup is a delicious and versatile soup that can be enjoyed all year round. It's a great way to use up fresh tomatoes, and it's also a good source of vitamins and minerals. Whether you're serving it as a starter, a main course, or a side dish, cream of garden tomato soup is sure to be a hit.
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