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From: Laura (Meat Eater's Mom) (
Subject: Tomato Soup
Date: August 13, 2004 at 1:27 pm PST

This recipe is modified a bit from one in the Moosewood Cookbook. Here goes:

3 or 4 or 5 big Vidalia onions, chopped
5 cloves garlic, minced
one quart tomatoes
one pint tomato sauce
2 Tablespoons dried dill
about a half pint of salsa, I used Pace picante sauce
water to cover all
ground black pepper
one Tablespoon honey or equivalent sweetner - honey was all I had while on vacation and trying this recipe.

Brown about two of the onions and about half the garlic in the cooker in water, add the rest of onions and garlic and put cover on. The idea is to wilt them so everything will fit in the pot, if your pot isn't big enough (like mine - I miss my 8 quart!) Add everything else, maybe reserve the sweetner to put in at the end so it doesn't stick if you have problems that way, and cook on high pressure about 4 minutes.

Browning the onions takes time but gives this soup an extra something. The original recipe calls for oil browning of the garlic and onions, a similar flavor can be obtained using just water but it takes much longer. Also, just 5 cloves of garlic is minimum requirement, IMO. I think if you love garlic, if would be impossible to put too much in this soup. I let mine sit on the stove and reduce a little, I used too much water and wanted a thicker stew consistency.

Good served over whole grain bread, or a smashed baked potato, or a bowl of brown rice, or all by itself.

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