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

Method:

1. Heat the oil and butter in the pressure cooker over medium high heat until the butter melts.
2. Add the onion and cook, stirring occasionally, until wilted, about 5 mins.
3. Add the tomatoes and their juices, thyme, salt, pepper, broth and stir to mix.
4. Lock on the lid and bring to pressure over high heat, about 4 mins.
5. Reduce heat to medium and cook for 15 mins.
6. 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).
7. With the steam vent pointed away from your face, gently release any remaining pressure. Let cool enough to remove lid.
8. Use immersion blender to puree soup (or transfer soup to blender or food processor and puree in smaller batches to avoid burning yourself).
9. If there are chunks of tomato peel still remaining, strain the soup.
10. 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.
11. If not using right away, store in the refrigerator until ready to use. Then stir in the cream, heat and serve.