Tomato Soup (Pressure Cooker Recipe)
Learn How to Make This Classic Homemade Soup in a Pressure Cooker
Aug 21, 2008
Tomato Soup is perfect for many occasions, whether it is the first course of a meal or just an evening snack time treat. It is a great way to sneak in some much needed nutrients for a picky eater. A cup of ripe tomatoes provide over 57% of your daily nutritive value of Vitamin C, 22% Vitamin A and 15% Vitamin K. It is rich in Iron and Potassium. It is also low in calories and a cup amounts to only 37 calories.
Tomatoes are rich in the antioxidant Lycopene which has cancer preventing properties and is also good for preventing heart diseases. Tomatoes do not loose their nutritive value by heat treatment process like canning, thus canned tomatoes are almost as good as the fresh ones.
To get maximum health benefits of the tomato, it is adviced to consume atleast one serving of tomato every day. Ripe tomatoes with bright red color are the ones rich in Lycopene and betacarotene. Cooking tomatoes releases the nutrients trapped in their skin, thus making it easier to absorb them.
Pressure cooking reduces cooking time and as food is cooked over boiling point of water, it kills all germs and viruses. Pressure cooking distributes heat evenly and quickly. It speeds up cooking time at high altitudes.
Ingredients
- 1 ½ medium onions chopped
- 2 14oz cans chopped tomatoes
- 2 cloves garlic crushed
- ¼ cup diced carrots
- ¼ cup diced celery
- 4 cups chicken stock ( can substitute with vegetable stock or water)
- 3 tbsp oil
- 2 tsp corn flour dissolved in 2 tbsp water
- Salt
- Fresh ground pepper
Method
- Heat oil in the pressure cooker and sauté the onions and garlic in it.
- When the onions turn translucent, add the carrots and celery and cook for a few minutes.
- Next add the tomatoes and chicken stock to the pressure cooker, cover with lid and cook till it gives one whistle.
- Remove from heat and let it cool down.
- Strain the contents of the cooker and reserve the liquid.
- Let the rest of the sold pulp cool down a bit. Put the pulp in a blender and blend till smooth.
- Strain this pulp again through a sieve using a big spoon to push the pulp through the sieve. Combine it with the reserved liquid.
- Return to heat and bring the soup to a boil.
- Stir in the corn flour and water mixture, very slowly. This will thicken the soup a little.
- Serve hot.
It can be served garnished with croutons or a dollop of sour cream. Serve it with a grilled cheese sandwich, crackers or some Ciabatta Bread.
