For an even richer flavor, roast the tomatoes before pressure cooking. Toss with olive oil, herbs, and garlic, then roast at 400°F (200°C) until softened. Adjust the amount of cream to your preference. For a lighter soup, use half-and-half or simply omit the cream altogether. Garnish with fresh basil, a swirl of cream, or a sprinkle of Parmesan cheese for an elegant presentation. Feel free to add a pinch of sugar if the tomatoes are particularly acidic. I like to add a bay leaf to add more depth to the soup.
Pressure Cooker Cream of Tomato Soup
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME30 mins
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SERVING8 People
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VIEWS12
Rediscover the magic of childhood with this velvety tomato soup, effortlessly crafted in a pressure cooker. Capturing the essence of slow-simmered goodness in a fraction of the time, this comforting classic is perfect for cozy evenings and busy weeknights.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol25 mg
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Fiber1 g
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Protein3 g
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Saturated Fat4 g
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Sodium831 mg
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Sugar5 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn your pressure cooker, combine the prepared tomatoes (with their juice), chicken broth, and 1 1/2 teaspoons of salt. (2 minutes)
02
StepSeal the pressure cooker and cook on medium pressure for 3 minutes, following the manufacturer's instructions. (5 minutes)
03
StepCarefully perform a quick release to vent the pressure, then remove the lid. (5 minutes)
04
StepGently stir in the baking soda; the mixture will bubble. Continue stirring until the bubbling subsides. (2 minutes)
05
StepAdd the milk and heavy cream to the tomato mixture, then season with salt and freshly ground black pepper to your liking. (2 minutes)
06
StepUsing an immersion blender, carefully blend the soup until smooth and creamy. (3 minutes)
07
StepReturn the soup to medium-low heat, stirring frequently, until heated through. Be careful not to boil. (10 minutes)
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Stephen Gleichner
Jun 28, 2025Used coconut cream for a vegan version and it was delicious!
Joanne Muller
Jun 25, 2025My kids absolutely loved this soup. It's a new family favorite.
Jordan Krajcik
Jun 20, 2025The quick pressure release worked perfectly, and the soup was ready in no time.
Elsa Koch
Jun 15, 2025Freezes well! I made a big batch and portioned it out for easy lunches.
Roxanne Aufderhar
Jun 15, 2025I was skeptical about the baking soda, but it really made a difference in the texture.
Myles Berge
Jun 15, 2025I found that adding a pinch of red pepper flakes gave it a nice little kick.
Amy Spencer
Jun 15, 2025I added roasted garlic to mine and it was divine!
Alvera Pagac
Jun 8, 2025This recipe is a game-changer! So easy and the flavor is incredible.