My favorite dishes to cook are when I am using fresh ingredients that are in season. Tomatoes are in season now and perfect for the weekly menu. Nothing beats homemade tomato soup, and this recipe is a keeper. This being a pressure cooker recipe, it makes it even easier to cook up for a weekly meal.
Ingredients:
2 tablespoons butter
1 large onion, chopped
2 stalks celery, chopped
1 large carrot, sliced
2 cloves of garlic, minced
2-14.5 ounces of chicken broth
3 pounds of tomatoes, cored, peeled, and quartered (or 2-14.5 oz. cans)
1/4 cup fresh basil
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup shredded Parmesan cheese
1 cup half and half
Directions:
Melt butter in pressure cooker on saute. Saute onions, celery, and carrots until tender. Add garlic and cook 1 more minute, stirring often. Add chicken stock, tomatoes, basil, tomato paste, salt, and pepper.
Select high pressure and cook 5 minutes. When pot indicates it has finished turn pressure cooker off and wait 5 minutes then use the quick release to release the rest of the pressure.
When pressure has released carefully remove lid. Puree the mixture until it's very smooth. ( I use my Ninja blender.)
Select simmer and stir in the Parmesan cheese and the half and half. Serve hot.
Enjoy!
In Victory,
Sherry
Recipe adapted from: Pressure Cooking Today
2 comments:
This soup looks amazing! I need to try it!
Your green transferware teapot is most unusual and wonderful!
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