I never thought I liked tomato soup, because I associated it with Campbell’s. I’m so glad that after talking to my friend Ali, I opened my mind up to trying to make a homemade version. I didn’t have high hopes, but I was floored at how different the homemade stuff is from the canned version. Absolutely addictive and delicious! My husband said I could make a fortune selling this soup, but instead I’ll just give you the recipe.
My mother-in-law gave me a pressure cooker. Of course, I have a 23 quart pressure cooker/canner, but you can’t really cook a meal for four people in that big thing. The tomato soup was the first dish I’ve tried in my new cooker, and I’m glad it was a success, because my following experiments resulted in burned rice and pasta. It’s tricky, because it’s not like you can open the lid and check. If anyone has tips or recipes for the pressure cooker, please pass them along to me!
I used my home canned tomatoes for this soup. I’m thinking you could substitute fresh or crushed tomatoes for home canned. Now that we know about this soup, I’m going to be canning the heck out of tomatoes this summer.
I’ve never tried it, but you could try this in the slow cooker, or on the stove if you don’t have a pressure cooker.
Pressure Cooker Tomato Soup
Dump into the pressure cooker:
48 ounces of home canned tomatoes
3/4 cup chicken stock
1 TBSP of butter
2 medium cloves of garlic, whole
1/4 cup of coarsely chopped onion
2 teaspoons of salt (my tomatoes are nearly salt free, so if your canned tomatoes have more salt, take that into consideration)
Lock cooker, and bring to pressure. Cook on high for 7 minutes. Let it come down to pressure naturally. Take lid off, and puree with immersion blender, or transfer to a blender.
1/2 cup half and half
1 1/2 teaspoons of dried basil
Stir, and serve. Makes about 6 bowls.