Cream Of Garden Tomato Soup - Pressure Cooker - West - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 tablespoon butter
1 large yellow onion, finely chopped (you can also use a white onion)
3 lbs tomatoes, coarsely chopped
2 teaspoons fresh thyme, chopped (or 1 teaspoon dried)
1 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1/2 cup chicken broth (or vegetable broth or water)
3/4 cup heavy cream

Preparation

Heat the oil and butter in the pressure cooker over medium high heat until the butter melts. Add the onion and cook, stirring occasionally, until wilted, about 5 minutes.
Add the tomatoes and their juices, thyme, salt, pepper, and broth and stir to mix.
Lock on the lid and bring to pressure over high heat, about 4 minutes.
Reduce heat to medium and cook for 15 minutes.
Remove from the heat and let sit for 10 minutes to finish cooking (this step also lets the cooker cool down so that the later release of steam is minimal).
With the steam vent pointed away from your face, gently release any remaining pressure. Let cool enough to remove lid.
Use immersion blender to puree soup (or transfer soup to blender or food processor and puree in smaller batches to avoid buring yourself).
If after blending you see any chunks of tomato peel, put soup through strainer or food mill to remove.
If using right away, place soup in large pan and stir in cream. Reheat gently without boiling then add garnish of choice and serve.
If not using right away, store in the refigerator until ready to use; then stir in the cream, heat and serve.