Grace Under Pressure

The race is on: Stomachs are rumbling and the call for a quick, cozy dinner is at fever pitch. Even the thought of bundling up to grab Chinese takeout seems onerous, too exhausting after spending so much time on the road or at work already. Besides, once jackets are off and pajama pants are on, there’s no going back.

I have good news for you. Believe it or not, the makings of a hearty, warm, restorative meal are already sitting in your pantry, and they’ll come together in mere minutes, with minimal effort. You don’t even need to leave the plush luxury of your bunny slippers to make it happen.

Could there be anything more comforting than a big bowlful of velvety tomato soup? Whole cashews are cooked right into the mix for this almost instant blend, transforming humble broth and vegetables into an impossibly luscious, creamy bisque. Fire-roasted and sun-dried tomatoes join forces to lend a robust, full-bodied tomato flavor that tastes like it spent all day simmering on the stove; only you need to know it needed just a few minutes in the pressure cooker.

No fancy equipment? No problem. Bring out your standard soup pot and plan to simmer for a little bit longer. It may be difficult to wait, but it’s worth the extra time, and still beats greasy lo mein by a long shot.

Heat ‘n Eat Creamy Tomato Bisque

1 Tablespoon Olive Oil
1 Medium Yellow Onion, Diced
3 Cloves Garlic, Minced
1 Teaspoon Salt
4 Cups Low-Sodium Vegetable Stock
1 (28 ounce) Can Fire-Roasted Crushed Tomatoes
1/2 Cup Sun-Dried Tomatoes
1/2 Cup Raw Cashews
2 Tablespoons Nutritional Yeast
1 Tablespoon Balsamic Vinegar
1/2 Teaspoon Ground Black Pepper
1/2 Cup Julienned (Thinly Sliced) Fresh Basil

Heat the oil in your pressure cooker set to sauté function. Add the onion and garlic and cook until softened; about 5 minutes. Sprinkle in the salt and continuing cooking for about 10 minutes, until the onions begin to evenly brown. Be patient while caramelizing the onions because the more golden-brown they get, the more-flavorful your soup will be.

Pour vegetable stock into the cooker along with the undrained can of tomatoes, sun-dried tomatoes, cashews, nutritional yeast, vinegar, and black pepper. Lock the pressure cooker lid in place and close the steam vent.

Seal and cook over high pressure for 8 minutes. Once the cooking cycle has completed, quick-release the steam vent to quickly break the seal.

Transfer the soup to a blender and thoroughly puree until completely smooth. Ladle into bowls and garnish with basil to serve.

Makes 4 – 6 Servings

Printable Recipe

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7 thoughts on “Grace Under Pressure

  1. This sounds delicious, Hannah, especially as it’s about 5 degrees with wind chill right now. :-) Sorry for making you shiver, but you’ll appreciate how good it sounds even more. Happy Saturday.

    janet

    1. What torture! It was just 60 here this morning and that had me reaching for a heavier sweater. I don’t know how you do it!

  2. So perfect, I’m well stocked with both canned oven roasted and sun dried (well, dehydrator dried) tomatoes from September preserving frenzies. So true that after a full day of work/driving, etc, the last thing I want to do is go out again, even if it means less “work” than cooking!

    1. So smart of you to set yourself for success with those homegrown preserves! That’s way more work to begin with, so you should be able to breeze right through this. I’d love to hear what you think if you do give it a try!

  3. I made this soup for dinner last night. It’s great to have a recipe that uses ingredients I almost always have at home. The soup is tasty and quick. My only change was to add a little extra balsamic vinegar. Tomato acidity seem to vary from can to can. Thanks for a tasty recipe.

    1. That’s awesome! Great tip on the acidity; I’m glad you were able to adjust to make it perfect. Thank you so much for that feedback!

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