Silky Tomato Basil Soup with Cream
Transform your garden-fresh tomatoes into a luscious and velvety soup that's perfect for a cozy lunch or dinner. This Silky Tomato Basil Soup is rich in flavor and remarkably simple to prepare using a pressure cooker. With every spoonful, you’ll experience the essence of ripe tomatoes enhanced by the aromatic touch of thyme and the creamy texture of heavy cream. Easily adaptable, this recipe invites a range of delightful enhancements, such as a hint of spiciness from jalapeños or the refreshing aroma of freshly chopped basil. Pair it with a classic grilled cheese sandwich for a nostalgic, heartwarming meal any day of the week! Whether you're enjoying it right away or freezing it for a future treat, this creamy tomato soup is bound to be a family favorite.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Vegetable oil
1 tablespoon (none)
Butter
1 tablespoon (none)
Yellow onion
1 large (finely chopped)
Tomatoes
3 lbs (coarsely chopped)
Fresh thyme
2 teaspoons (chopped (or 1 teaspoon dried))
Salt
1 teaspoon (none)
Black pepper
1/4 teaspoon (freshly ground)
Chicken broth
1/2 cup (none (can substitute with vegetable broth or water))
Heavy cream
3/4 cup (none)
Instructions
1
In the pressure cooker, heat the vegetable oil and butter over medium-high heat until the butter has melted.
2
Add the finely chopped onion and sauté until translucent and wilted, approximately 5 minutes.
3
Stir in the coarsely chopped tomatoes along with their juices, fresh thyme, salt, pepper, and chicken broth, mixing well to combine all the ingredients.
4
Secure the lid on the pressure cooker and bring it to pressure over high heat, which will take about 4 minutes.
5
Once at pressure, reduce the heat to medium and cook for an additional 15 minutes.
6
After 15 minutes, turn off the heat and allow the cooker to sit for about 10 minutes, permitting residual heat to finish the cooking process and minimizing steam release.
7
Carefully release any remaining pressure with the steam vent pointed away from you, and let the cooker cool slightly before removing the lid.
8
Using an immersion blender, purée the soup until it reaches a smooth consistency. If using a blender or food processor, blend in smaller batches to avoid burns.
9
Check for any remaining chunks of tomato skins. If needed, strain the soup through a fine mesh strainer or food mill to achieve a velvety texture.
10
If serving immediately, pour the puréed soup back into the large pan, gently stir in the heavy cream, and reheat without boiling.
11
Garnish with your choice of fresh basil, a drizzle of sour cream, or a sprinkle of herbs, and serve with grilled cheese sandwiches.
12
If not serving immediately, store the soup in the refrigerator until ready to use. Stir in the cream, heat it gently, and serve.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Silky Tomato Basil Soup?
It is a luscious, velvety soup made with fresh tomatoes, cream, and herbs, prepared easily using a pressure cooker.
What are the main ingredients for this soup?
The main ingredients include vegetable oil, butter, yellow onion, 3 lbs of tomatoes, fresh thyme, salt, pepper, chicken broth, and heavy cream.
Can I make this soup without a pressure cooker?
While the recipe is designed for a pressure cooker, you can simmer the ingredients in a large pot on the stove until the tomatoes are soft, though it will take longer.
How many tomatoes do I need?
You will need 3 pounds of coarsely chopped tomatoes along with their juices.
Can I use dried thyme instead of fresh?
Yes, you can substitute 2 teaspoons of fresh thyme with 1 teaspoon of dried thyme.
Is this recipe vegetarian?
The recipe calls for chicken broth, but you can easily make it vegetarian by substituting with vegetable broth or water.
How do I achieve a silky texture?
After pureeing the soup, you can strain it through a fine mesh strainer or food mill to remove any remaining tomato skins.
What is the purpose of adding heavy cream?
Heavy cream provides a rich flavor and a creamy, velvety texture to the soup.
How long does the soup cook under pressure?
The soup cooks for 15 minutes once the pressure cooker has reached full pressure.
Why should I wait 10 minutes after the timer goes off?
Waiting allows residual heat to finish the cooking process and makes the steam release safer.
How should I sauté the onions?
Sauté the finely chopped onions in oil and butter over medium-high heat for approximately 5 minutes until translucent and wilted.
Can I use a regular blender instead of an immersion blender?
Yes, but you should blend in smaller batches and be careful with the hot liquid to avoid burns.
Is there a way to make this soup spicy?
Yes, you can add jalapeños to the recipe for a delightful hint of spiciness.
What are some suggested garnishes?
You can garnish with fresh basil, a drizzle of sour cream, or a sprinkle of fresh herbs.
What should I serve with this soup?
It pairs perfectly with a classic grilled cheese sandwich for a heartwarming meal.
Can I freeze this soup?
Yes, the soup can be frozen for future use. It is best to freeze it before adding the cream if possible, or stir in the cream after reheating.
How do I reheat the soup if it has cream in it?
Reheat the soup gently over low heat and avoid letting it come to a boil once the cream has been added.
Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth or even water can be used as a substitute for chicken broth.
How many people does this recipe serve?
While not explicitly stated, the use of 3 lbs of tomatoes typically serves 4 to 6 people.
Do I need to peel the tomatoes first?
No, you can chop them coarsely with skins on and strain the soup later if you want a smoother texture.
How long does it take for the cooker to reach pressure?
It takes about 4 minutes to bring the pressure cooker to pressure over high heat.
What kind of onion is recommended?
One large yellow onion, finely chopped, is recommended.
Is this recipe suitable for garden-fresh tomatoes?
Yes, it is an excellent way to use up garden-fresh tomatoes and capture their ripe flavor.
How much heavy cream is required?
The recipe calls for 3/4 cup of heavy cream.
Can I add fresh basil to the soup?
Yes, freshly chopped basil is a recommended addition for a refreshing aroma and flavor.
What type of oil should I use?
The recipe suggests using 1 tablespoon of vegetable oil.
How much salt and pepper is used?
The recipe uses 1 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper.
Is butter necessary for this recipe?
Butter adds richness when sautéing the onions, but you can use more oil if you prefer.
How do I store leftovers?
Store any remaining soup in an airtight container in the refrigerator.
Is this a good recipe for beginners?
Yes, it is described as remarkably simple to prepare and very adaptable.