Rich tomato taste from this soup I made to test my new electric pressure cooker. Goes great with fresh basil, thyme, and rosemary if you grow your own herbs.
– 12 large tomatos
– 2 red bell peppers
– 1 lb carrots
– 1 lb ground beef
– 1 lb ground lamb
– 12 oz can of tomato paste
– 2c Heavy Whipping Cream
– 1 tsp table salt
– 1/2 tsp ground black pepper
– 1 tsp parsley
– 1 tblsp italian seasoning
– 1c fresh basil
– 10qt pot or pressure cooker
Set a pot of water boiling, drop a tomato in for thirty seconds. Then scoop it out and immerse in cold water. After the tomato has cooled, take a knife and run it around the middle of the tomato, the skin should cut easily. Then just slide the bottom half off and peel the top away from the stem. Set the skin aside for later use, rough cut the tomato and place it in the pot.
Brown the ground beef and lamb together in a sauce pan, then add it to the pot with the canned tomato paste.
Rough dice the red bell peppers and carrots and place them in a blender with the tomato skins. Add 1 cup of water, then blend until smooth. Pour the mixture into the pot.
Add the heavy cream and spices except for the basil to the pot and mix well.
If using a pressure cooker, set to soup and cook for 30 minutes. For stove top cooking bring the pot to a boil, then reduce heat and simmer covered for one hour.
Just before serving, stir in the fresh basil leaves. I harvest nearly a whole plant for the soup.
Makes about 6-7 quarts.