Roasted Red Pepper Tomato Soup (Instant Pot & Stove)
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. Make it in your Instant Pot or stove, and enjoy the flavors of Fall in a bowl!
Servings: 4
Calories: 90kcal
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
- 1.5 tsp salt
- ½ tsp black pepper
- 2 tsp Italian seasoning I used 21 salute seasoning from Trader Joe's
- ½ tsp red pepper flakes adjust to taste
- 1 tsp paprika
- ½ tsp roasted ground cumin can use regular cumin too
Add after Pressure Cooking
- 2 tsp balsamic vinegar
- ½ tsp roasted ground cumin
- 1 tsp agave adjust based on acidity of tomatoes
Instructions
Instant Pot Recipe
- 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 on instant pot. Add roughly chopped and de-seeded 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 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!
Stovetop 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 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. 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.
Notes
- The total time is based on using jarred roasted red peppers.
- To make this soup from pantry ingredients, use 1 jar of roasted red peppers and a 15 oz can of dices tomatoes.
- To roast red peppers in the oven, slice them in half, de-seed 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 instructions above on how to remove their skin.
- This soup pairs great with grilled cheese sandwiches, garlic bread and cheese straws.
- Possible garnishes are grated parmesan cheese, hot sauce and chopped parsley.
- To make this soup vegan, you can skip the parmesan cheese and use any shredded vegan cheese.
- If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
Nutrition
Calories: 90kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Sodium: 1158mg | Potassium: 407mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6335IU | Vitamin C: 25.5mg | Calcium: 50mg | Iron: 1.3mg