Multicooker Creamy Tomato Soup
A rich, creamy, and velvety tomato soup prepared under pressure in just 20 minutes.
Instructions
1
Sauté Aromatics
Sauté the chopped onion and minced garlic in the multicooker with a splash of olive oil for 3 minutes using the sauté setting.
2
Add Ingredients
Add the canned tomatoes and vegetable stock. Stir to combine.
3
Pressure Cook
Secure the lid, seal the valve, and cook on High Pressure for 8 minutes.
4
Blend and Cream
Quick release pressure. Use an immersion blender to puree the soup until smooth. Stir in the coconut cream and serve.
Why Pressure Cooking Improves Tomato Soup
Canned tomatoes contain natural sugars and acids. Pressure cooking at 120°C forces these flavors to fuse quickly. Adding coconut cream at the end provides fat molecules that emulsify with the tomato acid.