Creamy Roasted Red Pepper and Tomato Soup that's packed with flavor and nutrients. This healthy, gluten-free & vegan soup is ready to eat in just 20 minutes.
Turn Instant Pot on Saute, high. Wait for it to display 'Hot'. Add olive oil, chopped onions, crushed ginger, and garlic. Saute for a minute. Cancel Saute.
Add roughly chopped and deseeded tomatoes (or canned diced tomatoes), carrots, and roasted red peppers. Keep aside ½ teaspoon of roasted ground cumin for garnish, and add the rest of the spices, along with water.
Close the lid and set the vent to sealing position. Pressure cook on ‘Soup’ or ‘Pressure cook’ for 6 minutes at high pressure.
After pressure cooking, carefully release the pressure manually. 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 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 and add a dash of honey (or agave) if the tomatoes are acidic.
Stovetop recipe
Heat a soup pot on medium-high heat. Add olive oil, chopped onions, crushed ginger, and garlic. Saute for 1 minute.
Add chopped tomatoes, carrots, and roasted red peppers. Keep aside ½ 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.
Add balsamic vinegar and roasted ground cumin. Depending on how acidic your tomatoes are, stir in a teaspoon of honey or agave.
Make it with Pantry Ingredients: To make this soup from pantry ingredients, use 1 jar of roasted red peppers and a 15 oz can of diced tomatoes.
How to roast red pepper: To roast red peppers in the oven, slice them in half, deseed them and rub them with olive oil and a pinch of salt. Then, place them on a lined baking sheet and roast them in a pre-heated oven at 400°F, for about 30 minutes. See detailed instructions above on how to remove their skin.
Make it Vegan: To make this soup vegan, you can skip the parmesan cheese and use any shredded vegan cheese.
Blending Safety: If blending this soup in a regular blender like Blendtec, wait for the soup to cool down before blending.
Note: The total time is based on using jarred roasted red peppers. The nutrition facts below are my estimates. They do not include the garnishes or accompaniments. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.