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10 minutes
20 minutes
30 minutes
- 4 cups peeled, seeded, and cored tomatoes with juice
- 1 cup chicken broth
- 1.5 teaspoons salt
- 0.5 teaspoon baking soda
- 1.5 cups milk
- In a pressure cooker, mix together tomatoes, juice, chicken broth, and salt. Cover and cook on medium pressure for 3 minutes following the manufacturer's instructions. Release pressure carefully using quick-release method and remove the lid.
- Mix baking soda into the tomato mixture until the bubbling stops. Incorporate milk, cream, salt, and pepper into the mixture. Blend the soup with a hand-held blender. Warm the soup over medium-low heat, stirring frequently, until heated through, approximately 15 minutes.
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