Pressure Cooker Creamy Garden Tomato Soup

Step 1

Add your tomatoes to a large bowl and pour boiling water over them. After a few minutes, using dishwashing gloves to protect your hands from the heat, peel and core the tomatoes.

Step 2

Turn your electric pressure cooker to saute and add the butter. When the butter is melted add the onion and cook for 2-3 minutes or until translucent. Add the garlic and cook another minute. Turn off the saute function.

Step 3

Add the remaining ingredients except the Half & Half & Parmesan. Set the pressure cooker for 5 minutes on high pressure and turn the valve to seal.

Step 4

When the time is up, release the pressure using the valve and carefully remove the bay leaf.

Step 5

Add the Parmesan and Half & Half to the pot and transfer the soup in batches to your blender. Blend the soup until it is smooth. Serve topped with fresh basil or homemade croutons.

Step 6

(If you don't have a blender, you can use an immersion blender in the pressure cooker to blend it, but it won't be as smooth.)