Cream of Tomato Soup

Cream of Tomato Soup

Tomato soup brings many childhood memories. Cambells soup with crackers. It has been a long time since I used a can of Cambells soup. With the pressure cooker it just makes soup making so easy. This is a rich soup, make sure to strain it. It really makes the soup creamy and tasty.

Cream of Tomato Soup
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Ingredients
  • 3 medium onions, chopped
  • ¼ cup water
  • ½ cup carrots, chopped
  • 2 stalks celery, chopped
  • 3 garlic cloves
  • 3 tablespoons olive oil
  • 6 pounds fresh tomatoes, roma work great
  • salt and pepper
  • 1 stick butter
  • ½ cup WonderFlour™
  • 4 cups half and half
Instructions
  1. Saute onions, carrots, celery, and garlic in olive oil in pressure cooker.
  2. Add tomatoes, 1 tablespoon each of salt and pepper and water.
  3. Pressure for 6 minutes.
  4. Let Pressure down and remove lid.
  5. Using a stick blender or blender, puree contents of pressure cooker.
  6. Strain through a sieve into a large dish. In pressure cooker, melt butter and add flour.
  7. Toast flour slightly.
  8. Add half and half.
  9. Cook until thick.
  10. Add tomato mixture and whisk well.
  11. Enjoy.