You would swear this was made using tons of cream. The xanthin creates a luxurious mouth feel. I have been playing with this for a couple of months and finally feel its time to post...
Pressure Cooker Tomato Soup
800g Tomatoes (canned peeled)
200g Potatoes (large dice)
180g Sweet Onion (rough chop)
80g Butter (unsalted)
10g Garlic (smashed)
100g Tomato Paste
10g Salt
12g Sugar
2.5 g Baking Soda
3g MSG (Accent)
1.2 g Xanthin
50g Cheese (cheddar, Asiago, or parm)
as needed Chicken broth
1
Set PC to Browning mode. Add butter to PC and add onions, garlic, potatoes and sauté until onions start to brown.
2
Add baking soda, tomato paste, tomatoes, sugar, salt, MSG.
3
Put lid on PC and set high pressure for 20 minutes, let pressure dissipate naturally.
4
Open lid and pour contents into blender and blend until smooth using a little chicken stock if necessary to get a vortex going. Add Xanthan into vortex slowly.
You can use an immersion blender in the pot but, be careful to create a small vortex to add the Xanthan and mix quickly and completely so it doesn’t clump.
5
Finish with cheese and a dollop of sour cream.
