Pressure Cooker Cream of Tomato Soup

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 garlic clove, minced
• 3 cups chicken broth
• 2 (14.5-ounce) cans diced tomatoes
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/2 cup cream cheese, softened
• 1/4 cup half-and-half

Directions

1. Heat the olive oil in the pressure cooker over medium heat.
2. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes.
3. Add the chicken broth, tomatoes, oregano, basil, thyme, black pepper, and salt. Close and lock the lid of the pressure cooker.
4. Set the burner heat to high pressure and set the timer to 4 minutes.
5. When the timer beeps, turn the burner off and use the natural release method to release the pressure.
6. Open the lid carefully.
7. Stir in the cream cheese and half-and-half until the soup is creamy and the cheese is melted.
8. Taste the soup and add salt and pepper, if desired.
9. Serve the soup hot.

Interesting Facts

• The pressure cooker is a great way to make a quick and easy soup.
• Cream cheese adds a delicious creamy texture to the soup.
• This soup can be served as a main dish or as a side dish.
• This soup can be made ahead of time and reheated for a quick meal.