Pressure Cooker Cream of Tomato Soup

Pressure cooking is making a comeback! This comfort soup is a perfect example of why. It is all-day-cooking-taste with little effort. This is one of my childhood memories of after kindergarten (half-day) at Grandma’s house. If you have an abundance of homegrown tomatoes this is a good excuse to freeze them.

Step: 1

Combine tomatoes with juice, chicken broth, and salt together in a pressure cooker. Cover and bring to medium pressure according to manufacturer’s instructions for 3 minutes. Carefully choose quick-release to release pressure and remove lid.

Step: 2

Stir baking soda into tomato mixture until no longer bubbling. Add milk, cream, salt, and pepper to tomato mixture. Blend soup with a hand-held blender. Heat soup over medium-low heat, stirring often, until heated through, about 15 minutes.

Per Serving: 97 calories; protein 2.9g; carbohydrates 7.5g; fat 6.6g; cholesterol 24.7mg; sodium 830.7mg.

The name of “stew” can refer to both a dish and a cooking method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, but it does have a few notable differences. The meat is chopped into smaller pieces but of being processing menu whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.