Servings: 6 to 8

3 lbs fresh tomatoes (any variety); washed and coarsely chopped keeping skin and seeds in the mix 3 lbs fresh tomatoes (any variety); washed and coarsely chopped keeping skin and seeds in the mix
1 large onion, finely chopped 1 large onion, finely chopped
1 Tb olive oil 1 Tb olive oil
1 Tb butter 1 Tb butter
1 tsp dried thyme (or 2 tsp fresh chopped) 1 tsp dried thyme (or 2 tsp fresh chopped)
1 tsp salt 1 tsp salt
1 / 4 tsp pepper 1 / 4 tsp pepper
1 / 2 cup chicken or vegetable stock, or even just water 1 / 2 cup chicken or vegetable stock, or even just water
3 / 4 cup cream or milk 3 / 4 cup cream or milk

Heat the butter and olive oil in the bottom of the pressure cooker until it is melted and just starting to bubble.
Add the chopped onion and cook until translucent - about 5 minutes
Add in the remaining ingredients: tomatoes (with any juice), salt, pepper, thyme, and stock. Mix well.
Bring to high pressure for 15 minutes.
NPR for 10 minutes. If the pressure hasn’t dropped after this time then finish with the quick release method to open the lid.
Blend soup with an immersion blender or ladle the soup into a regular blender or food processor and mix it up that way. Just be sure to do smaller batches to minimize the risk of splashing.
If you wanted it really smooth (like Campbell’s) you could run it through a food mill or strainer to get rid of any remaining unblended bits.
To make it a creamy tomato soup, simply stir in 3 / 4 cup cream at the end.
Top with your favorite tomato soup accompaniments. We used basil and sharp cheddar cheese.