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Roasted Cream of Tomato Soup with Basil

Serves: Makes 6 servings

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 medium potato, peeled and chopped
  • 1 (28-ounce) can fire roasted diced tomatoes, not drained
  • 2 cups reduced-sodium chicken broth
  • 3 tablespoons chopped fresh basil leaves
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon sugar
  • ½ cup light cream
  • Grated Parmigiano-Reggiano, for serving


Procedures:

Heat the olive oil in the All-Clad 8.4 qt. Pressure Cooker over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is soft. Add potato; cook stirring, 1 minute longer.

Stir in tomatoes, broth, 2 tablespoons of the basil, the salt, black pepper and sugar. Close the pressure cooker.

Program 5 minutes into the timer and select prog 1. Turn the heat to high.

After hearing the first audible signal and the countdown begins, reduce the heat to a low setting that allows the pressure indicator to remain in the upright position with a constant, yet gentle and steady release of steam.

Upon hearing the second audible signal, turn off the heat and move the program selector to PRESSURE/RELEASE.

When the cooking cycle is complete and the pressure has been released, the final signal will be heard. Open the pressure cooker.

Place half of the mixture into a kitchen blender. Cover; blend until pureed. Return to pot. Repeat with remaining mixture. You can also use an immersion blender to puree the soup in the pot.

Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil. Taste and adjust for salt and black pepper.

Serve in bowls with freshly grated Parmigiano-Reggiano cheese and crusty bread.

by All-Clad

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