Print

Instant Pot Creamy Red Pepper Tomato Soup

Close-up of a white bowl filled with vibrant orange Instant Pot Creamy Red Pepper Tomato Soup on a wooden table.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich and creamy red pepper tomato soup quickly using your Instant Pot. This recipe uses the pressure cooker for deep flavor and fast cooking.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound red bell peppers, roughly chopped
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups vegetable broth
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon sugar (optional, to balance acidity)

Instructions

  1. Set your Instant Pot to the Sauté function. Add olive oil. When hot, add the onion and cook until softened, about 4 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant. Press ‘Cancel’.
  3. Add the chopped red bell peppers, diced tomatoes (with juice), vegetable broth, basil, oregano, salt, and pepper to the inner pot. Stir to combine.
  4. Secure the lid and set the vent to Sealing. Select Manual or Pressure Cook on High for 8 minutes.
  5. When the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 10 minutes, then carefully move the valve to Venting to release any remaining pressure.
  6. Remove the lid. Stir in the heavy cream and sugar, if using.
  7. 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, then return to the pot.
  8. Taste and adjust salt and pepper as needed before serving hot.

Notes

  • For a deeper flavor, you can roast the red peppers before adding them, though this adds prep time.
  • If you prefer a thicker soup, you can blend in 1/4 cup of soaked raw cashews with the cream, or add 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water after blending, then use the Sauté function to simmer until thickened.
  • This soup freezes well before adding the cream; add the cream after reheating.

Nutrition

Find it online: https://tasteportfolio.com/instant-pot-creamy-red-pepper-tomato-soup/