The practice of pressure cooking is returning! This hearty soup is the ideal illustration of why. It tastes like all-day cooking with minimal work. This is one of my earliest memories of spending time with Grandma after a half-day of kindergarten. This is a good reason to freeze extra homegrown tomatoes if you have a surplus of them.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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.
- 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
| Calories | 97 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 831 mg |
| Sugars | 5 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe stands by itself just fine. I used 56oz of canned tomatoes and kept the rest of the recipe the same. It’s a great base that lets you use your imagination on how to best prepare it for yourself. I added a
I had high hopes for this soup and was excited about the speed of using my pressure cooker. I made exactly as the recipe stated and both my husband and I thought the soup was overly milky and had too mild of a tomato taste which should be “the star of show”. I rated the recipe two stars which is how it tasted as written for my family. I did manage to salvage the soup by making some changes. Luckily I had (2) cans of peeled whole tomatoes in my pantry, so, I drained the tomatoes and pureed in my food processor & added to the soup. It gave the soup more of the tomato taste that was missing and thickened the soup more which we liked. It took quite a bit of salt and pepper to season the soup properly. I did make this soup in January, so, it is possible my tomatoes weren’t quite as vibrant in flavor as what you would find in the summer. For my personal taste there were too many changes to make this recipe again.
OMG!!! I feel like the soup queen!!!! This recipe is well worth the effort! I can’t say enough! Delicious! I added a few thyme sprigs and garlic, other than that followed the recipe exactly. Thank you so much! This will be my “what do I do with all these tomatoes I grew” recipe! I even want to plan on canning some at the end of season to eat during the winter.