Author: Chef Brad
Prep time: 5 mins
Cook time: 6 mins
Total time: 11 mins
- 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 WonderFlourâ„¢
- 4 cups half and half
- Saute onions, carrots, celery, and garlic in olive oil in pressure cooker.
- Add tomatoes, 1 tablespoon each of salt and pepper and water.
- Pressure for 6 minutes.
- Let Pressure down and remove lid.
- Using a stick blender or blender, puree contents of pressure cooker.
- Strain through a sieve into a large dish. In pressure cooker, melt butter and add flour.
- Toast flour slightly.
- Add half and half.
- Cook until thick.
- Add tomato mixture and whisk well.
- Enjoy.
Recipe by Chef Brad America's Grain Guy at https://chefbrad.com/2015/10/cream-of-tomato-soup/
3.4.3177