Pressure Cooker Cream of Tomato Soup

Directions

Ingredients :

4 cups peeled

seeded

and cored tomatoes with juice

1 cup chicken broth

1 ½ teaspoons salt

½ teaspoon baking soda

1 ½ cups milk

½ cup heavy whipping cream

salt and ground black pepper to taste

Methods :

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.

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.