Recipe Background
Is there any greater comfort than Comforting Tomato Soup? The creamy, rich, smooth tomato soup, with its bright and sweet flavor. The notes of aromatic herbs. The sheer number of savory and exciting toppings you can pile atop each bowl. It's all here and beckoning you to the table. Take comfort in Comforting Tomato Soup, because you deserve it.
Is there any greater comfort than Comforting Tomato Soup? The creamy, rich, smooth tomato soup, with its bright and sweet flavor. The notes of aromatic herbs. The sheer number of savory and exciting toppings you can pile atop each bowl. It's all here and beckoning you to the table. Take comfort in Comforting Tomato Soup, because you deserve it.
Ingredients
For the soup:
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion diced
- 2 large carrots diced
- 3 cloves garlic minced
- 1 (28-ounce) can whole peeled tomatoes
- 1 tablespoon tomato paste
- 1 cup low-sodium chicken stock can substitute chicken broth or vegetable broth
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- 1/3 cup heavy cream
Optional, for topping:
- fresh basil leaves to taste
- heavy cream to taste
- freshly ground black pepper to taste
- red pepper flakes to taste
- toast to taste
Directions
- Set a pressure cooker to the "sauté" setting.
- Add the olive oil and allow it to heat until it is hot.
- Add the onions and the carrots to the hot oil and cook, while stirring with a wooden spoon or a silicone spatula, until the onions are translucent, about 5 minutes.
- Add the garlic to the onion mixture and cook, while stirring, about 1 minute.
- Turn off the "sauté" setting.
- Add the tomatoes and their juices, the tomato paste, the chicken stock, the sugar, the salt, 1/4 teaspoon of the black pepper, and the Italian seasoning to the onion mixture and stir to combine.
- Break up the tomatoes slightly.
- Cover the pressure cooker and set the valve to the "sealing" position.
- Set the pressure cooker to high for 15 minutes.
- At the end of the high pressure cooking time, allow the pressure to naturally release for 10 minutes.
- Carefully switch the valve to the "venting" setting to manually release any remaining pressure.
- Add 1/3 cup of the heavy cream into the soup mixture and stir to combine.
- Using an immersion blender, carefully purée the soup until it reaches your desired consistency.
- Serve with the basil leaves, the extra heavy cream, the extra black pepper, the red pepper flakes, and the toast.
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