Posted by:
in Soups

CREAM OF TOMATO SOUP (Electric Pressure Cooker Recipe)
  • 2 lbs Roma Tomatoes cut into quarters (or 2 lbs of Campari)
  • 2 of each Red, Yellow, Orange peppers cut into large pieces (6 total)
  • 1 Green pepper cut into large pieces
  • 1 leek diced
  • 2 teaspoons Celtic Sea Salt
  • 1 teaspoon Cracked Black Pepper
  • ¼ teaspoon Cayenne Pepper
  • 2 teaspoons Onion Powder
  • 1 teaspoon Garlic Powder
  • ¼ cup Water
  • ½ Cup Daisy 2% Cottage Cheese
  • 2 half droppers of regular SweetLeaf Stevia
  • 2 half droppers of Orange SweetLeaf Stevia
  1. • Put Tomatoes, Peppers, leek, Salt, Pepper, Cayenne pepper, Onion powder and Garlic powder in Electric Pressure Cooker. (Slowcooker/Crockpot)
  2. • Add ¼ cup water (Slowcooker/Crockpot just add 1 cup water when you start it.)
  3. • Close lid, set cooker on High for 4 minutes. (Crockpot/Slowcooker Cook on high for 2 hours and then add cottage cheese and blend.)
  4. • Start Cooker
  5. • When done let cooker naturally release pressure.
  6. • When finished open cooker add Cottage Cheese and SweetLeaf drops.
  7. • Blend with Hand Immersion Blender until the contents are smooth. The contents are extremely hot!
  8. • Taste and adjust seasonings to your individual taste.


Comments are closed.

No part of this website or any of its contents may be reproduced, copied, modified or adapted, without the prior written consent of the author, unless otherwise indicated for stand-alone materials. You may share this website by providing a back-link or the URL of the content you wish to disseminate or you may quote extracts from the website with attribution to For any other mode of sharing, please contact the author directly. Commercial use and distribution of the contents of the website is not allowed without express and prior written consent of the author.