Ingredients
Method
- Set your pressure cooker to SAUTE. Sauté the onion in one tablespoon of oil for three to five minutes, until golden and tender at the edges. Add the garlic at the very end and cook for an additional 30 seconds, stirring constantly.
- Deglaze the pot by adding vegetable broth and scraping up any browned onion bits with a spatula.
- Add the chopped carrots, canned tomatoes, tomato paste, and seasoning, including salt, pepper, oregano, basil, and optional sugar.
- Set the cooker to HIGH pressure for 15 minutes. Allow it to come to pressure, then let the pressure release naturally for about 10 minutes.
- Puree the soup until smooth with an immersion blender. Alternatively, blend in two batches using a standard blender or food processor.
- Finally, taste the soup and adjust the broth, tomato, or seasoning to your preference. Add more broth for a thinner consistency or stir in 3-4 ounces of cream cheese or heavy cream after cooking for a creamy version. Compensate for any additions with extra spices, tasting as you adjust.
- Serve it piping hot with a melty grilled cheese sandwich.
Nutrition
Notes
Craving a creamy tomato soup? AFTER pressure cooking, simply add 2-3 oz of cream cheese or 1/4-1/2 cup of heavy cream and blend into soup until smooth and creamy. For vegan mix-ins, try your favorite cashew cream or even a little coconut milk.
Nutrition Facts below are an estimate gathered using an online recipe nutrition calculator. Adjust as needed and enjoy!
OPTIONAL EXTRAS
- freshly grated parmesan cheese
- grilled cheese
- vegan grilled cheese
- croutons
- garlic parmesan roasted chickpeas