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Tomato Soup

Highlights

Serves 6.
Prep Time 10 min
Saute Time 15 min
Pressure Building Time 10-20 min
Pressure Cook Time 5 min
Natural Release Time 0 min
Total Time 45 min

Ingredients

  • Saute
    • 3 tablespoons extra-virgin olive oil
    • 1 bunch scallions, sliced
    • 1 yellow onion, diced
    • 1 large carrot, peeled and sliced into 1/2 inch chunks
    • 2 tablespoons cooking sherry
  • Pre-pressure cook
    • 2 (28-ounce) cans whole peeled tomatoes, with their juices
    • 1 cup vegetable broth
    • 2 teaspoons Worcestershire sauce
    • 1 tablespoon dried basil
    • 1.5 teaspoons Old Bay seasoning
    • 1 teaspoon dried thyme
  • Post-pressure cook
    • 1 (6-ounce) can tomato paste
    • 1 cup heavy cream or half-and-half
    • 1 (5.2-ounce) package Boursin spread (any flavor) or 4 ounces cream cheese, cut into chunky cubes
    • 1.5 teaspoons seasoned salt
    • 1 teaspoon black pepper

Note: You may need more seasoned salt to taste. We did 2-2.5 teaspoons

Note: The soup came out too thick for our taste. I just added 1 more cup of vegetable broth to adjust the consistency.

Process

  • Pour olive oil, hit saute, and let it heat up
  • Saute scallions, onion, and carrot for 10 minutes, until they begin to soften and brown
  • Add the cooking sherry and cook for 1 minute longer
  • Add pre-pressure cook ingredients and stir well
  • Pressure cook on high for 5 minutes
  • Quick release when done
  • Stir in tomato paste and blend until everything is smooth
  • Stir in everything else from post-pressure cook ingredient list

Note: Optionally make grilled cheese croutons for serving

Grilled Cheese Croutons

Ingredients

  • 4 slices sandwich bread of choice (pumpernickel swirl or rye suggested by the author)
  • Butter or mayonnaise
  • Sliced melty cheese (american suggested by the author)

Process

  • Heat a frying pan over medium heat
  • Spread butter or mayo on one side of each slice, and place that side against pan's hot surface
  • Top with 2-3 cheese slices, and then the other slice of the bread
  • Grill for 3-4 minutes and then flip
  • Let it cool for 2 minutes and then slice into 1 inch crouton cubes

Storage

I wouldn't store it for more than couple of days, because of milk-based ingredients. We got exactly 6 servings out of it.

Feedback

Simply amazing. We've tried a few different store-bought soups, also made a few at home, but this one turned out to be our most favorite so far.

References