Sunday, February 14, 2016

Pressure Cooker Creamy Tomato Basil Soup

Pressure Cooker Creamy Tomato Basil Soup 

3 T butter
1 large onion, diced
1 large carrot, diced
2 stalks celery, diced
a sliver or two of fresh fennel if you like it. 

28 ounces chicken or veggie broth (I use homemade, frozen from past pressure cooker meals)

3 lbs tomatoes, diced (seeds removed)
OR  1-28 oz can stewed w juice and 1- 28 oz can diced drained

T tomato paste
3 T dried basil
A pinch cinnamon (optional, its something that I always add to tomatoes. 
1/2 tsp salt

1/2 tsp fresh cracked pepper
1/2 C shredded parmesan cheese
1 C half and half or whole milk (or more, to taste) 

In the pressure cooker, saute the onion, celery, and carrot (and fennel if using it) in the butter until tender.  Add broth, tomatoes, tomato paste, basil, cinnamon, salt and pepper

Pressure cook on high for 5 minutes, then let pressure come down for 5 minutes and release the pressure.
When the valve drops, remove lid and Put it in the blender (careful of the steam, its hot), add parmesan cheese, fresh cracked pepper and half and half.

This could only be better by putting a slice of crusty bread on top, sprinkling cheese on it and broiling.

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