The cream of carrot and sun-dried tomato soup in a pressure cooker, is ready to serve with just 6 minutes of cooking.
Very tasty thanks to the sun-dried tomatoes, I started making this soup since the Bimby entered my kitchen and I never left it.
I have often made and cooked it with the Bimby, but other times I happened to cook it with my beloved pressure cooker which, in just 6 minutes, cooks both vegetables.
You can use vegetable broth, water and bouillon cube, or a good meat broth, and in all cases, the result is not disappointing!
In these early autumn days, which actually feel like winter because temperatures have dropped, enjoying a warm cream soup is just what you need.
I leave you both cooking versions of the cream of carrot and sun-dried tomato soup and then you choose.
READ THE TIPS AND FAQ AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 3 Minutes
- Portions: 2 People
- Cooking methods: Pressure Cooker, Cooking with Kitchen Robot
- Cuisine: Vegetarian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 10.6 oz carrots
- 1 potato (medium)
- 1.2 oz sun-dried tomatoes in oil (well-drained)
- a quarter onion
- 1.35 tbsp extra virgin olive oil
- 1.5 cups vegetable broth (or meat broth)
- sun-dried tomatoes in oil (well patted)
- parsley
- pepper
Tools
- Pressure Cooker
- Immersion Blender
Steps
Coarsely chop the onion, place it in the pressure cooker, add the oil, and sauté gently.
Wash, trim, scrape, and cut the carrots into pieces; peel and cut the potato and add to the sauté. Also add the sun-dried tomatoes and stir to flavor.
Pour in the broth, close with the lid, and bring to pressure for 6 minutes from the whistle. Decompress and check if a little salt needs to be added (since my broth was tasty and the sun-dried tomatoes too, it was not necessary to add salt).
Check the consistency of the carrots with a fork.
Blend everything with the immersion blender.
Pour the cream soup into plates or bowls and decorate the surface with sun-dried tomatoes, freshly ground pepper, and parsley. Serve the cream of carrot and sun-dried tomato soup hot, accompanied by croutons.
Bimby TM6 Version
Place the onion in the cup and chop 3 sec./speed 5. Scrape down the sides with a spatula.
Add the oil and sauté 3 min./100°C/speed 1.
Add the vegetables and broth. Cook 25 min./100°C/speed 1.
Add the well-patted sun-dried tomatoes and blend 40 sec./speed 8.
FAQ (Questions and Answers)
Can it be prepared the day before?
Sure, then transfer it to an airtight container and store in the fridge.
I would like to make it without broth.
Use water but remember to salt; or vegetable bouillon cube in the quantities you usually use.
