Make a rich and creamy red pepper tomato soup quickly using your Instant Pot. This recipe balances sweet roasted peppers with tangy tomatoes for a comforting meal.
Author:Ahazzam
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings
Category:Soup
Method:Pressure Cooking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, undrained
1 (12 ounce) jar roasted red peppers, drained
4 cups vegetable broth
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
Add the minced garlic and cook for 1 minute until fragrant. Press Cancel.
Add the crushed tomatoes, drained roasted red peppers, vegetable broth, dried basil, salt, and pepper to the inner pot. Stir to combine.
Secure the lid and set the vent to Sealing. Select Manual or Pressure Cook on High for 10 minutes.
When the cooking time is complete, allow for a Natural Pressure Release (NPR) for 10 minutes, then carefully move the valve to Venting for a Quick Release (QR) of any remaining pressure.
Remove the lid. Stir in the heavy cream and sugar, if using.
Use an immersion blender to blend the soup directly in the pot until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, returning it to the pot.
Taste and adjust seasoning if needed before serving.
Notes
For a thicker soup, you can blend in 1/4 cup of soaked raw cashews along with the cream.
If you do not have an immersion blender, let the soup cool slightly before blending in a standard blender.
Serve this soup with grilled cheese sandwiches or crusty bread for dipping.