Description
Homemade tomato soup in under an hour, thanks to crushed tomatoes and a pressure cooker. Sauté an onion, carrot, and some garlic in butter, add some broth and crushed tomatoes, pressure cook for 15 minutes, then stir in some evaporated milk to add a creamy finish. This tomato soup is quick, simple, and fantastic.
Ingredients
Scale
- 2 tablespoons butter (or vegetable oil)
- 1 medium onion, diced
- 1 medium carrot, peeled and diced
- ½ teaspoon fine sea salt
- 1 clove garlic, minced
- 2 cups chicken broth or vegetable broth (preferably homemade chicken broth or homemade vegetable broth)
- 1½ teaspoons fine sea salt (½ teaspoon if using store-bought broth)
- 2 - 28oz cans crushed tomatoes
- 1 teaspoon fresh ground black pepper
- ½ cup (4 ounces) evaporated milk (or use heavy cream)
- Minced fresh basil for garnish (optional)
Instructions
- Sauté the aromatics: Set the pressure cooker to sauté mode - high (medium-high heat for a stovetop PC), add the butter, and melt the butter. When the butter stops foaming, add the onion, carrot, and garlic, and sprinkle with ½ teaspoon of salt. Cook, stirring occasionally, until the onions soften and start to brown around the edges, about five minutes.
- Add the broth and then the tomatoes: Pour in the broth, and scrape the bottom of the pot with a flat-edged wooden spoon to loosen any browned bits of onion. Pour in the crushed tomatoes, but don't stir. (Again, don't stir the tomatoes into the broth, just pour them in. See the "burn warning" note below for more details).
- Pressure cook for 15 minutes on high with a Quick Release: Lock the lid, then cook on high pressure for 15 minutes in an Instant Pot or other electric PC, or for 12 minutes in a stovetop PC. (Use Manual, Pressure Cook, or Pressure Cook - Custom mode in an Instant Pot.) Quick release the pressure. Once the pressure has dropped, unlock the lid, tilting it away from you to avoid the hot steam.
- Blend and serve: Stir in the fresh ground black pepper and the evaporated milk (or cream). With an immersion blender, puree the soup in the Instant Pot, blending it until everything is smooth. (If you use a regular blender: work in batches, don't fill the blender more than half full, and hold the lid down with a towel as you blend.) Serve, optionally topping each bowl with a sprinkle of minced basil. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
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Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 10.1 g
- Sodium: 687.7 mg
- Fat: 4.1 g
- Carbohydrates: 18.8 g
- Fiber: 4 g
- Protein: 5.5 g
- Cholesterol: 7.6 mg