Rich Tomato Soup (Pressure cooker recipe)

The good old tomato soup has to be one of the most loved dishes across the globe. This classic soup is one of my favourites; I love the simplicity and the splendid taste of the soup. This soup is versatile and can be made in so many different ways. It blends well with a lot of ingredients, and complements the flavours.

Ever since I began making the soup at home, I have stopped ordering it from restaurants. I especially dislike the idea of using corn flour/all purpose flour for thickening soups; this not only takes away the beautiful flavour of tomatoes, it is also tastes pasty and unnatural. Who needs these unnecessary additions when you have fresh and natural ingredients to give the soup the best flavour ever?

This soup is pressure-cooked thereby sealing the flavours, making it quick to cook and healthier.

Ingredients

  • Ripe tomatoes – 5, cut into large chunks
  • Herbed canned tomatoes (optional) – 1 can
  • Large onion – 1
  • Celery (optional) – 2 stalks
  • Garlic – 8 cloves
  • Stock/water – 4 cups
  • Olive oil – 1 tblspn
  • Cream – ¼ cup + some to top the soup before serving
  • Salt and pepper – To season

Directions

  1. Heat oil in the pressure cooker.
  2. Add the onions, garlic cloves and celery. Sauté them for a few seconds.
  3. Toss in the tomatoes. Give it a mix to combine the ingredients.
  4. Pour the stock. Stir it, and cover the pressure cooker.
  5. Allow the soup to cook for 2 whistles.
  6. Once the pressure settles, open the cooker. Pour the cream, and mix it well.
  7. Use a stick blender to puree it into a velvety smooth soup. If you are using a blender jar, allow the soup to cool and then proceed with the blending process.
  8. Pour them into serving bowls, drizzle some cream on the top.
  9. Season with salt and pepper, and serve the soup hot.
  10. Optionally, you could sprinkle some chilli flakes, hot sauces or dried herbs before serving.

Tips:

  1. You could make the soup in a pot if you don’t have/ use a pressure cooker.
  2. I used canned tomatoes because where I live, tomatoes are expensive; extensive use of fresh tomatoes would be a luxury ☺
  3. Skip the cream if you are watching your fat intake. Drizzle some flavoured olive oil instead.
  4. Tomato soup tastes the best with cheese toasts and sandwiches. If you prefer to have this soup for a meal, serving it with cheese sandwiches/toasts is a great idea.
  5. If you don’t like the taste of tomato seeds in your soup, deseed the tomatoes before putting them in the soup.

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