Ingredients

• 1 tbsp - vegetable oil
• 1 tbsp - butter
• 1 large - yellow or white onion, finely chopped
• 2 kg - tomatoes, coarsely chopped
• 2 tsp - fresh thyme, chopped (or 1 tsp dried)
• 1 tsp - salt
• 1/4 tsp - black pepper, freshly ground
• 1/2 cup - vegetable broth or water
• 3/4 cup - heavy cream

How to Make Fiery Tomato Soup

• Heat the oil and butter in the pressure cooker over medium high heat until the butter melts.
• Add the onion and cook, stirring occasionally, until wilted, about 5 mins.
• Add the tomatoes and their juices, thyme, salt, pepper, broth and stir to mix.
• Lock on the lid and bring to pressure over high heat, about 4 mins.
• Reduce heat to medium and cook for 15 mins.
• Remove from the heat and let sit for 10 mins to finish cooking (this step also lets the cooker cool down so that the later release of steam is minimal).
• With the steam vent pointed away from your face, gently release any remaining pressure. Let cool enough to remove lid.
• Use immersion blender to puree soup (or transfer soup to blender or food processor and puree in smaller batches to avoid burning yourself).
• If there are chunks of tomato peel still remaining, strain the soup.
• If using right away, place soup in a large pan and stir in cream. Reheat gently without boiling, then add garnish of choice and serve.
• If not using right away, store in the refrigerator until ready to use. Then stir in the cream, heat and serve.