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Pressure Cooker Tomato Cheddar Soup doesn’t take a lot of time, energy or money to make, making it ideal for busy days. It’s great alone or with salad and/or a sandwich.
Gluten-free Pressure Cooker Tomato Cheddar Soup
Pressure Cooker Tomato Cheddar Soup is an inexpensive comfort food dish with a rich flavor. This soup doesn’t require lot of time or effort, making it perfect for busy days. Pressure cookers are great at making many types of dishes, soups being one of them. You will love how easy it is to make this soup! You don’t have to stand at the stove stirring, freeing your time for other things.
The ingredients are all simple things you likely have in your pantry. This recipe is naturally gluten-free if you just check your product labels.
The soup has a slow cooked flavor but comes together in under 30 minutes. Here’s how I make it.
- electric pressure cooker (I used a 6 qt Zavor LUX LCD)
- silicone cooking spoon
- measuring spoons
- handheld immersion blender (optional, if you want a super creamy smooth soup)
- 2x 28 oz cans crushed tomatoes with basil
- 32 oz chicken broth (There are a number of brands that are gluten-free including Swanson.)
- 2 tsp garlic powder
- 1 tsp onion powder
- crushed red pepper (optional, to taste, use if you want to add a little heat)
- 4 tbsp salted butter
- 1 cup heavy cream
- 8 oz fine cut shredded sharp cheddar cheese
- croutons (optional)
Plug in the electric pressure cooker.
Pour the crushed tomatoes into the pot.
Add the garlic powder, onion powder and crushed red pepper (if using) to the pot, followed by the chicken broth.
Put the lid onto the pressure cooker and close to seal.
Set the pressure cooker to cook on manual high pressure for 10 minutes.
Once the cooking time has finished, let pressure release naturally for 5 minutes.
While pressure is releasing, cut the butter into several slices.
Do a quick pressure release to let out any remaining pressure.
Once the pressure has been released, remove the lid.
Add the sugar and stir well.
Add in the pieces of butter and stir until melted and combined.
Pour in the cream and stir until thoroughly combined. You should notice a change in the color of the soup.
Finally, add the cheese to the pot about a third of the bag at a time, stirring constantly.
Serve immediately, using a little more shredded cheese as a garnish if you like. Croutons also make a great addition.
Can I use a quick pressure release instead of a 5 minute natural release before quick release?
Yes, you can do a quick pressure release instead of part natural and part quick. Be aware you may get a fair amount of steam and foam and it could be messy, because tomatoes.
Can I freeze Tomato Cheddar Soup?
Yes you can freeze Tomato Cheddar Soup. If you’re going to freeze the soup, do not add the heavy cream before storing in the freezer. Let the soup cool before putting it into your containers. When you’re ready to reheat the soup, thaw it out before heating, then add the heavy cream.
Should I serve Tomato Cheddar Soup with anything?
This soup is great alone,. It also works well with salad and/or sandwiches.