Pressure Cooker Tomato Soup

Capture the taste of summer by making fresh tomato soup in a pressure cooker.

Serves: 4Hands-on: 10 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 8 medium tomatoes, peeled, seeded, and diced
  • 1 cup water
  • ¼ tsp. salt
  • ½ tsp. baking soda
  • ½ cup whole milk
  • ½ tsp. black pepper


  • To a pressure cooker, add diced tomatoes and their juice. Stir in the water and salt. Lock the lid into place. Place the pressure cooker over medium heat and bring to low pressure; maintain for 2 minutes. Quick-release the pressure and remove the lid. Stir the baking soda. Once it has stopped bubbling and foaming, stir in milk. Cook and stir until occasionally for 5 minutes. Serve with a sprinkling of freshly ground black pepper.