1/2 tablespoon vegetable oil
1/2 tablespoon butter
1/2 large onion, finely chopped
1 1/2 lbs tomatoes, coarsely chopped
1 teaspoons fresh thyme, chopped (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1/4 cup chicken broth
1/3 cup heavy cream optional: croutons & fresh basil
- Follow the BROWNING instructions in the manual: heat oil and butter in the pressure cooker until butter melts. Add the onion and cook, stirring occasionally, until wilted, about 5 minutes. Cancel BROWNING.
- Add tomatoes and their juices, thyme, salt, pepper, and broth and stir to mix. Lock on the lid and set Valve to Airtight. Press SOUP & STEW button. When the pressure cooker has finished the cooking cycle, release all pressure by carefully setting the valve to Exhaust on the top of the lid.
- Once all pressure has released, the lid can be turned and unlocked. Use a hand blender to puree soup (or transfer soup to blender or food processor). After blending if you see any tomato peel, put soup through strainer to remove.
- If using right away, place soup in large pan and stir in cream. Reheat gently without boiling then add garnish of choice and serve. If not using right away, store in the refrigerator until ready to use; then stir in the cream, heat and serve. Optional: add croutons & basil on top.