Pressure Cooker Cream of Tomato Soup Recipe -
Pressure Cooker Cream of Tomato Soup Recipe
  • READY IN 30 mins

Pressure Cooker Cream of Tomato Soup

Recipe by  

"Pressure cooking is making a comeback! This comfort soup is a perfect example of why. It is all-day-cooking-taste with little effort. This is one of my childhood memories of after kindergarten (half-day) at Grandma's house. If you have an abundance of homegrown tomatoes this is a good excuse to freeze them."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Combine tomatoes with juice, chicken broth, and salt together in a pressure cooker. Cover and bring to medium pressure according to manufacturer's instructions for 3 minutes. Carefully choose quick-release to release pressure and remove lid.
  2. Stir baking soda into tomato mixture until no longer bubbling. Add milk, cream, salt, and pepper to tomato mixture. Blend soup with a hand-held blender. Heat soup over medium-low heat, stirring often, until heated through, about 15 minutes.
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  • Cook's Note:
  • You can use home-canned, frozen, or commercially canned tomatoes.
  • Water can be used in place of chicken broth for a vegetarian option.
  • You can use a regular blender if you don't have a hand-held. If using regular blender, cool soup before blending.

Reviews More Reviews

Jan 09, 2015

I had high hopes for this soup and was excited about the speed of using my pressure cooker. I made exactly as the recipe stated and both my husband and I thought the soup was overly milky and had too mild of a tomato taste which should be "the star of show". I rated the recipe two stars which is how it tasted as written for my family. I did manage to salvage the soup by making some changes. Luckily I had (2) cans of peeled whole tomatoes in my pantry, so, I drained the tomatoes and pureed in my food processor & added to the soup. It gave the soup more of the tomato taste that was missing and thickened the soup more which we liked. It took quite a bit of salt and pepper to season the soup properly. I did make this soup in January, so, it is possible my tomatoes weren't quite as vibrant in flavor as what you would find in the summer. For my personal taste there were too many changes to make this recipe again.

Jun 22, 2014

OMG!!! I feel like the soup queen!!!! This recipe is well worth the effort! I can't say enough! Delicious! I added a few thyme sprigs and garlic, other than that followed the recipe exactly. Thank you so much! This will be my "what do I do with all these tomatoes I grew" recipe! I even want to plan on canning some at the end of season to eat during the winter.


2 Ratings

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  • Calories
  • 96 kcal
  • 5%
  • Carbohydrates
  • 7.5 g
  • 2%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 6.6 g
  • 10%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 879 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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