20 minutes OR LESS
Marukan Tomato Soup
The ideal comfort food for the Winter season.
2 Tbsp
Olive Oil
1
Medium Onion, chopped
3
Garlic Cloves, minced
2
Medium Potatoes, peeled and diced
20
Cherry Tomatoes
4
Large Ripe Tomatoes, chopped (or one 28 oz. can of crushed tomatoes)
To Taste
Salt and Pepper
3 Cups
Vegetable or Chicken Broth
1/4 Cup
Heavy Cream
INSTRUCTIONS
Sauté Aromatics
Heat olive oil, then add chopped onion and garlic. Cook until softened and fragrant, about 2-3 minutes.
Add Vegetables and broth
Stir in the diced potatoes, tomatoes, salt, and pepper. Pour in the broth and rice vinegar, ensuring the potatoes and tomatoes are submerged.
Cook in Pressure Cooker
Close the lid and set the pressure cooker to high pressure for 8 minutes. Once done, let the pressure release naturally.
Blend the Soup
Use an immersion blender to puree the soup until smooth,
Serve
Ladle into bowls and garnish with fresh herbs, or a drizzle of heavy cream. Enjoy with a side of a grilled cheese sandwich or toasted bread!
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