Roasted Red Pepper Tomato Soup (Instant Pot & Stove)

A cup of Roasted Red Pepper Tomato Soup

A bowl of this creamy Roasted Red Pepper Tomato soup is perfect for a cold winter evening.  Packed with flavor and nutrients, this healthy, gluten-free & vegan soup is ready to eat in 20 minutes.

Inspiration for this Fresh Tomato Soup Recipe

Most of my recipes on this blog are inspired by family recipes or my travels.  This one is inspired by my favorite soup from Trader Joe’s.

I love the Tomato & Roasted Red Pepper Soup at Trader Joe’s.  We’ve been enjoying it for years now.  But I always add my own little twist to it.  I heat up some crushed garlic in olive oil, add the soup, bring it to a boil, add red pepper flakes, a tiny splash of balsamic vinegar and roasted cumin, and simmer it for 5-7 minutes.  It just takes this already tasty soup to another level of flavor-town.

We enjoy it so much that I decided to create an easy homemade version that would be just as rich and creamy, minus the calories.  So here it is, hope you love it as much as we do!

In this soup, roasted red peppers and tomatoes are the two show-stoppers.  I add carrots to add more body to the soup and they also add a natural sweetness that balances the bold flavors of the roasted red peppers and the acidity from the tomatoes.

Roasted Red Pepper Tomato Soup in a black mug

Roasted Red peppers – Low in Calories, Rich in Antioxidants

Red bell peppers are a part of the capsicum family.  They are crisp, sweet and very versatile.  I love adding them to salads, sauces, soups, stews and stir-frys.   They are low in calories, about 30 calories in 1/2 a cup, and,  rich in Vitamin A, B6, C and E, which makes them perfect for a healthy diet.

For this soup, I roast them in the oven sometimes, and other-times, I use a jar of fire-roasted bell peppers  that are ready to go.  I’ve made this soup alternating between the two, and the result is the same incredible taste.  So, in the end my choice depends on how much time I have.  No doubt, opening a jar is way faster than roasting them in the oven 🙂

When using jarred peppers, I give them a quick rinse to wash off the brine.

How to Roast Red Peppers in the Oven

I slice the red peppers in half, de-seed them and rub them with olive oil and a pinch of salt.  Then, I place them on a lined baking sheet and roast them in a pre-heated oven at 400°F, for about 30 minutes.

Once done, I cool the roasted red peppers for 5 minutes, and then transfer them to a gallon size ziplock bag and seal it.  I leave it aside for 10 minutes.  Since the peppers are hot when you seal the bag, it traps all the steam in the bag, causing the skin to separate from the peppers.

After 10 minutes, I remove them from the bag and peel off the skin.  It comes off very easily.  You can do the same process in a bowl with a tight lid on.

2 cups of Roasted Red Pepper Tomato Soup served with cheese straws

How to Make Roasted Red Pepper Tomato Soup in an Instant Pot Pressure Cooker

Turn Instant Pot on Saute, high.  Wait for it to display ‘Hot’.  Add olive oil, chopped onions, crushed ginger and garlic.  Saute for 45 seconds-1 minute.

✓ Turn off Saute.  Add roughly chopped and de-seeded tomatoes (or canned diced tomatoes), carrots and roasted red peppers. Keep aside 1/2 teaspoon of roasted ground cumin for garnish, and add the rest of the spices, along with water.   Close lid.   Turn pressure knob to ‘Sealing’ position in DUO.   Pressure cook on ‘Soup’ or ‘Pressure cook’ for 6 minutes.

✓ After pressure cooking, carefully release the pressure manually (QR).  In DUO, do that by turning the knob to ‘Venting’ position, and in ULTRA, push down the pressure release button.   Open the lid after the pin drops and all pressure is released.

✓ Using an immersion blender, blend the soup, till smooth and creamy in texture.  You can customize the consistency based on your preference.  You can also do this in a regular blender like Blendtec, but you’ll have to wait for the soup to cool down a bit before that.

✓ Add balsamic vinegar and roasted ground cumin.  Check for seasoning.  Now depending on how acidic your tomatoes are, add a teaspoon of agave and stir.  That’s it!  Soup is ready!

How to make roasted red pepper tomato soup in an Instant Pot

Stovetop Roasted Red Pepper Tomato Soup Recipe

✓ Heat a soup pot on medium-high heat.  Add olive oil, chopped onions, crushed ginger and garlic.  Saute for 45 seconds-1 minute.

✓ Add chopped tomatoes, carrots and roasted red peppers. Keep aside 1/2 teaspoon of roasted ground cumin for later, and add the rest of the spices, along with 4 cups of water (1 cup extra than the Instant Pot recipe).   Stir and bring to a boil.  Cover the pot.   Reduce heat to medium and simmer for 15 minutes, or till carrots turn tender.

✓ Using an immersion blender, blend the soup, till smooth and creamy in texture.  You can customize the consistency based on your preference.

✓ Add balsamic vinegar and roasted ground cumin.  Check for seasoning.  Now depending on how acidic your tomatoes are, add a teaspoon of agave and stir.  Done!

2 black cups of Roasted Red Pepper Tomato Soup made in Instant Pot

Serving Suggestion for this Roasted Red Pepper Soup

Even though this soup doesn’t need any garnishes, my kids’ love grating some parmesan cheese to their bowls.  My husband always adds a dash of hot sauce to his bowl, and me, I just love it as it is!  But we all love it with some Cheese straws.

I have a real easy recipe for cheese straws using store-bought pastry dough, I’ll add that soon.

Grilled cheese sandwiches, garlic bread and bread sticks are some other popular pairings with this soup.

Cheese straws seasoned with Italian seasoning and cayenne

Make this Soup with Pantry Ingredients

When I was developing this recipe, I wanted it to be versatile enough to get the same taste with pantry ingredients.  So, I made it a couple of times using a jar of fire roasted red peppers and canned diced tomatoes one time, and fire roasted tomatoes with green chillies another time. The soup tasted amazing.

if you don’t have frozen crushed garlic and ginger, you can use dried versions of those and it’ll still taste great.  So, you see how you can whip this up in no time, without a trip to the grocery store.  Serve it with your favorite crackers and enjoy a warm and cozy meal in 20 minutes.

Two cups of Roasted Red Pepper Tomato Soup made in Instant Pot

More SOUP Recipes:

Chicken Tortilla Soup

Minestrone Soup

Chicken Noodle Soup

Chicken Sweet Corn

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A cup of Roasted Red Pepper Tomato Soup
Roasted Red Pepper Tomato Soup (Instant Pot & Stove)
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

A bowl of this creamy Roasted Red Pepper Tomato soup is perfect for a cold winter evening. Packed with flavor and nutrients, this healthy, gluten-free & vegan soup is ready to eat in 20 minutes.

Course: Main Course, Soup
Cuisine: American
Keyword: instant pot recipes, instant pot soup, roasted red peppers, soup recipes, tomato soup
Servings: 4
Calories: 90 kcal
Author: Spice Cravings
Ingredients
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2 tsp garlic cloves crushed
  • 3 tsp ginger 1 inch ginger
  • 3 medium tomatoes de-seeded and roughly chopped (or 15 oz can diced tomatoes)
  • 2 roasted red peppers (1 jar, rinsed)
  • 2 carrots chopped (about 1 cup)
  • 3 cups water
Spices
Add after Pressure Cooking
Instructions
  1. Turn Instant Pot on Saute, high.  Wait for it to display 'Hot'.  Add olive oil, chopped onions, crushed ginger and garlic.  Saute for 45 seconds-1 minute.

  2. Turn off Saute on instant pot. Add roughly chopped and de-seeded tomatoes (or canned diced tomatoes), carrots and roasted red peppers. Keep aside 1/2 teaspoon of roasted ground cumin for garnish, and add the rest of the spices, along with water. Close lid. Turn pressure knob to ‘Sealing’ position in DUO. Pressure cook on ‘Soup’ or ‘Pressure cook’ for 6 minutes.

  3. After pressure cooking, carefully release the pressure manually (QR). In DUO, do that by turning the knob to ‘Venting’ position, and in ULTRA, push down the pressure release button. Open the lid after the pin drops and all pressure is released.
  4. Using an immersion blender, blend the soup, till smooth and creamy in texture. You can customize the consistency based on your preference. You can also do this in a regular blender like Blendtec, but you’ll have to wait for the soup to cool down a bit before that.
  5. Add balsamic vinegar and roasted ground cumin. Check for seasoning. Now depending on how acidic your tomatoes are, add a teaspoon of agave and stir. That’s it! Soup is ready!
Stovetop recipe
  1. Heat a soup pot on medium-high heat. Add olive oil, chopped onions, crushed ginger and garlic. Saute for 45 seconds-1 minute.

  2. Add chopped tomatoes, carrots and roasted red peppers. Keep aside 1/2 teaspoon of roasted ground cumin for later, and add the rest of the spices, along with 4 cups of water (1 cup extra than the Instant Pot recipe). Stir and bring to a boil. Cover the pot. Reduce heat to medium and simmer for 15 minutes, or till carrots turn tender.

  3. Using an immersion blender, blend the soup, till smooth and creamy in texture. You can customize the consistency based on your preference.

  4. Add balsamic vinegar and roasted ground cumin. Check for seasoning.  Now depending on how acidic your tomatoes are, add a teaspoon of agave and stir. 

Recipe Video

Recipe Notes

If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.

 

Note: The nutrition facts below are my estimates.  They do not include the garnishes.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition Facts
Roasted Red Pepper Tomato Soup (Instant Pot & Stove)
Amount Per Serving
Calories 90 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 1158mg 48%
Potassium 407mg 12%
Total Carbohydrates 13g 4%
Dietary Fiber 3g 12%
Sugars 6g
Protein 1g 2%
Vitamin A 126.7%
Vitamin C 30.9%
Calcium 5%
Iron 7.4%
* Percent Daily Values are based on a 2000 calorie diet.
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