Tomato-Fennel Soup Pressure Cooker Recipe

Tomato-Fennel Soup Pressure Cooker Recipe

Ingredients

SERVES 6 to 8 – Cooker: 5- to 7-quart – Time: 12 minutes at HIGH pressure

• 3 tablespoons olive oil
• 1 large white onion, chopped
• 2 ribs celery, chopped
• 1 clove garlic, minced
• 2 fennel bulbs, stalks removed, root end trimmed off, cored, and chopped
• 2 (28-ounce) cans whole plum tomatoes in juice, undrained
• 1 (4-inch-long) thick strip orange zest from an organic orange
• 6 cups chicken broth
• ¼ cup chopped fresh basil or cilantro
• salt and freshly ground black pepper

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium heat
2. Add the onion, celery, garlic, and fennel, reduce the heat to medium-low, and cook, stirring a few times, until softened, about 3 minutes
3. Add the tomatoes with their juice, the strip of orange zest, and broth
4. The liquid should just cover the vegetables
5. Close and lock the lid
6. Set the burner heat to high
7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
8. Set a timer to cook for 12 minutes
9. Remove the pot from the heat
10. Open the cooker with the Quick Release method
11. Be careful of the steam as you remove the lid
12. Discard the orange zest if you can find it (if not, don’t worry about it)
13. Stir in the basil
14. Puree the soup in the pot with an immersion blender until smooth
15. Taste for salt and pepper and serve
16. Creamy Tomato-Fennel Soup: Add 1½ cups organic heavy cream after pureeing and reheat slowly
17. Tomato-Fennel-Red Pepper Soup: Add 1 (12-ounce) jar roasted bell peppers, drained, in Step 1 along with the tomatoes

Full List of Pressure-Cooker Recipes
Full List of Soup Recipes