Serves: 5
Total Calories: 266
Mince garlic. Cut leeks into thin slices. Melt butter in pressure cooker. Saute the leeks and garlic in butter until leeks wilt, about 4 minutes. Core tomatoes and chop coarsely. Add to the cooker. Add the 2 tablespoons sugar and water. Lock lid and bring cooker to full pressure. Reduce heat to maintain full pressure and cook for 15 minutes. Quick-release pressure. Strain solids from soup, reserving both parts. Puree solids in blender, then pass through a fine sieve or strainer to remove tomato skin and seeds. Reserve 1 cup of cooking liquid and stir the strained puree back into remaining liquid. If desired, add the cream, allspice, and salt and pepper to taste. Add remaining 1 tablespoon sugar if soup tastes too acidic. Add additional 1 cup cooking liquid if soup is too thick. Serve hot or chilled.
This Cream of Tomato Soup recipe is from the Cook'n Under Pressure Cookbook. Download this Cookbook today.
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