Cream of Garden Tomato Soup Pressure Cooker West
Immerse yourself in the velvety richness of our Cream of Garden Tomato Soup, made effortlessly in a pressure cooker for maximum flavor and minimal effort. This recipe highlights the vibrant essence of fresh, vine-ripened tomatoes, aromatic basil, and a medley of wholesome vegetables, brought together with a touch of heavy cream for an indulgently smooth texture. Perfectly balanced with subtle notes of garlic and a pinch of sugar to cut through the natural acidity, this classic tomato soup is elevated with modern convenience, allowing you to have a comforting, homemade meal on the table in under 30 minutes. Serve it hot, garnished with fresh basil or a swirl of cream, and pair it with crusty bread or a gooey grilled cheese sandwich for the ultimate cozy dinner. Try this "pressure cooker west" version of a timeless favorite—it's as simple as it is sensational!
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Recipe Information
Ingredients
- 6 cups (chopped) fresh tomatoes
- 1 medium (diced) yellow onion
- 1 medium (peeled and diced) carrot
- 3 large (minced) garlic cloves
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 bay leaf
- 5 fresh basil leaves
- 0.5 cup heavy cream
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 1 teaspoon (optional, to balance acidity) granulated sugar
Instructions
Turn on the pressure cooker to the sauté function.
Add olive oil to the pot and allow it to heat up for 1 minute.
Sauté the diced onion, carrot, and garlic for 3-4 minutes until softened and fragrant.
Add the chopped tomatoes, vegetable broth, bay leaf, and fresh basil leaves. Stir to combine.
Secure the lid on the pressure cooker and ensure the valve is set to 'sealing'.
Pressure cook on high for 10 minutes. Once done, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to 'venting' to release any remaining pressure.
Open the lid and discard the bay leaf. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth before returning it to the pot.
Stir in the heavy cream, salt, black pepper, and sugar (if using). Taste and adjust seasonings as needed.
Switch the pressure cooker back to the sauté function and heat the soup for 2-3 minutes until warmed through.
Serve hot, garnished with additional basil leaves or a drizzle of cream, and enjoy with crusty bread or a grilled cheese sandwich if desired.
Nutrition Facts
Calories |
197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 537 mg | 23% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 9.3 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 773 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
