This week, I adjusted my Creamy Tomato Bisque recipe and served it during a visit from my in-laws with some nice toasted cheese sandwiches. It was very well received, because who doesn't like grilled cheese and tomato soup? The whole thing, start-to-finish, takes about a half-hour.
Instant Pot™ or Pressure Cooker Tomato BisqueNote: If you wish, you can use 1/2 cup of water plus a generous tablespoon of Better than Bouillon. If you have neither on-hand, water will do just as well. A teaspoon of dried basil will also work here, though fresh has a much better flavor.
2 28-oz cans Whole or Crushed Tomatoes
2 sprigs fresh basil
1/2 cup chicken broth
1 small onion, minced
1/2 cup heavy cream or half & half
2 tablespoons unsalted butter
salt and pepper to taste
1/4 to 1/2 cup of sugar to taste
2 tablespoons olive oil
- Switch the pressure cooker to saute mode. Add olive oil and onions and sweat the onions until they just begin to soften.
- Add tomatoes, chicken broth, a heavy pinch of salt and pepper, and basil.
- Place the lid on the cooker and set the valve to closed/sealing. Press Cancel, then Pressure Cook and set timer for 10 minutes.
- Once the cooking cycle is complete, quick release pressure and carefully open the lid.
- Using an immersion blender, blend the contents of the pot until it is as smooth as you can get it.
- Place a wire mesh strainer over a bowl. Working with one to two ladlesful at a time, pass the soup through the strainer, swirling and pushing with the back of soup ladle. Discard the remaining seeds and tough bits.
- Rinse the pressure cooker pot and return the soup to the pot. Switch the cooker back to Saute and bring the soup to a bubble. If it is too thin, allow it to reduce a bit. Once it reaches the thickness you like, add salt, pepper, and sugar to taste. If you're used to commercially canned tomato soup, you may like it on the sweeter side.
- Melt in the butter and pour in the cream, stirring.
- Serve with grilled cheese sandwiches, of course, preferably made with nice artisan bread.