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Cream of Tomato Soup |
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Serves: 5 Print this Recipe1 clove garlic 3 medium leeks, white part only 1 tablespoon unsalted butter 3 pounds vine-ripened tomatoes 2-3 tablespoons brown sugar 1 cup whipping cream, if desired 1 pinch ground allspice Salt and pepper, to taste 1 cup water Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! 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. Cream of Tomato Soup is from the Cook'n Under Pressure collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Cream of Tomato Soup Cheese Potato Soup Jiffy Minestrone Roasted Red Pepper and Potato Soup Harvest Soup Southwestern Tortilla Soup Sweet Potato-n-Sausage Stew Chicken Stock Beef Stock Thanksgiving Turkey Stock Vegetable Stock Cold-Curing Chicken Soup Zesty Italian Soup Beef Bourguignon Easy Bouillabaisse Game-Night Stew Tortilla Soup New England Clam Chowder |
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