How to Make Tomato Soup - Pressure Cooker Tomato Soup Recipe

Not only was this recipe quick and easy, it also might be best tomato soup I’ve tried, even though it doesn’t taste exactly like the instant version. And no, I’m not just saying that.

The original recipe called for fresh tomatoes, which we had in abundance from our CSA. However, if you don’t have a garden surplus or a CSA bounty, and 3lbs of fresh tomatoes is out of your budget, then substituting the canned variety would not be a problem. It would probably alter the flavor a little, but I don’t think it would be any less delicious.

The recipe also called for the addition of cream at the end, which we omitted and replaced with cheddar cheese. So, if you’re looking for a creamy tomato soup recipe, don’t be afraid to stir some in. I might try the creamy version next time (and there definitely will be a next time!) just to mix it up.

More episodes of Pressure Cooker Diaries

Featured episodes in Food & Drink

Pressure Cooker Diaries

Learn about pressure cooking and real food recipes without falling asleep! Good food can be fast. Good food can be easy. There are many benefits to pressure cooking: the time savings, the taste, a step towards self-reliance, sustainability... but the real benefit is in what we learn as we redefine our relationship with food.