Roasted red pepper tomato soup with made with Instant Pot, is super convenient, simple, healthy, and finally a comforting soup for the family. This easy homemade soup is dairy-free, paleo, whole 30, keto with oven-roasted tomato, onion, and garlic.
Perfect to serve for lunches or weeknight dinners. This recipe is a lazy man's Instant pot recipe for the tasty roasted red pepper tomato soup.
This tomato soup with roasted red peppers recipe is a spiced version of our kid's favorite soup. We tried this soup firstly at our favorite restaurant. We fall in love with this soup with the tanginess from the tomato, and the rich flavors from the roasted red peppers-makes this soup a delight.
Since then this roasted red pepper tomato soup became one of our favorite. And this made me try many variations of tomato soup(like this tomato paste soup, clear tomato soup).
Moreover, this was one of the first few restaurant-style recipes which I learned to recreate in vegan style. To my surprise, this turned out to a big success gives me the confidence to try out more copycat dishes(jalapeno artichoke dip, spicy alfredo sauce, cedar grilled lemon chicken) at home.
After our tiresome New York day trip, I do not want to spend time in the kitchen. All we wanted to have is a mild, soothing soup. I also want to speed up the cooking process time.
This skinny roasted red pepper tomato soup made just with onion, the garlic, red peppers, and no other fancy pantry items. It's so quick to make with only four ingredients. Is it not a pleasant surprise?
You may also check other Instant Pot recipes like Instant Pot marinara, Instant Pot tortellini soup, Instant Pot boiled peanuts.
So if you feel to have soup and not want to spend time searching for the ingredients, this soup be the best choice. This roasted red pepper tomato soup is a comforting dish that I can have with my family on a pleasant cloudy days.
Today's roasted red pepper tomato soup is more convenient and efficient to make. Thanks to the instant pot for its simplicity.
If you would like to make something more exotic and have a bit more time with the recipe, you can add more vegetables to this delicious soup.
I did not add anything other than minced cilantro for the flavor. The olive oil we added while roasting the vegetables gives a whole round of the taste to the tomato soup with roasted red peppers. It is a pleasing contrast to the tangy tomatoes. But does compliments the soup well.
This is the basic recipe for tomato soup, but it is indeed flexible. Along with red peppers you may also add sweet potato, eggplant, or any other vegetables while roasting. Every addition of each vegetable brings a new flavor and taste to the recipe.
So keep experimenting with them, and discover pleasant surprises. Just make sure to roast the vegetables before throwing them to the instant pot.
If you're looking for wholesome soup for dinner, you may try this vegetable tortellini soup. Or if you are searching for hot and sour soup try this Hibachi soup, which is also vegan.
Instant pot reduces the cooking time to half. And to our pleasant surprise, we are making roasted red pepper tomato soup without messing the kitchen. And you don't need to roam in the kitchen just to keep an eye on the cooking range.
The instant pot does those things for you. After throwing all the vegetables in the instant pot, you can forget about it. And can open whenever you need it. To the pleasant surprise, it will be kept warm until we use it.
The ingredients for roasted red pepper tomato soup
Tomatoes: I feel plum and cherry tomatoes are right to make this soup. They have a subtle flavor and tastes great for the soup. Roma tomatoes make the soup sour, where you need to compliment with red peppers or jalapeno.
Onion: Yellow and sweet onion is good for the soup.
Red pepper. Red peppers brings an intense peppery flavors and a fruity taste that compliments well with the tomato and onion's natural flavors.
Vegetable broth. Gives the body to the soup, you may also substitute with chicken, beef broth, or simply with water.
How to make roasted red pepper tomato soup?
Preheat the oven to 400degree Fahrenheit. Firstly, slice tomato, onion, and red pepper. Secondly, peel and crush the garlic slightly. Arrange these on a baking tray.
Then drizzle olive oil over the vegetables. Bake it in the oven for 30 minutes or until the tomatoes shrink down by 30-40%.
Add these roasted vegetables to the Instant Pot. Then add 2 cups of vegetable broth and one cup of water. Close the lid and set the timer manually for 10 minutes.
Allow the pot to release the pressure by waiting for 15 minutes. Then using the hand blender, blend it to a smooth and silky consistency.
Add salt and crushed black pepper. Transfer to a serving bowl. Sprinkle minced cilantro and croutons on the top and serve Vegan roasted tomato soup hot.
- You may add fresh basil leaves at the time of a serving. This adds a whole new flavor and makes it like Italian style roasted tomato soup.
- Add pepper verities like jalapeno, serrano, or habanero, while roasting tomatoes and onion. This gives you beautiful rich flavors and adds up a heat to the soup.
- You may also add vegetables like carrot, pumpkin, butternut squash roasting tomato, and onions.
- If you are not too sensitive to the spices, you may add roasted cumin powder before serving. Try adding a smaller quantity of cumin powder, taste and adjust accordingly.
- Add roasted deseeded jalapeno. And make Mexican style soup effortlessly.
- Tomato soup from tomato paste
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- Soup recipes
Roasted red pepper tomato soup
- 2 cups tomato sliced
- 1 cup onion sliced
- 1 red pepper medium size, sliced
- 4 clove garlic
- 2 tablespoon olive oil
- 2 cup vegetable stock
- 1 cup water
- ½ tsp salt or as required
- ½ tsp whole black pepper crushed
- 1 teaspoon cilantro minced
- ¼ cup croutons for topping
- Preheat the oven to 400 degrees Fahrenheit.
- Arrange the sliced tomato, onion, red pepper, and garlic in a baking sheet.
- Drizzle olive oil over the vegetables.
- Bake them for 20 minutes.
- Add these to the Instant pot container, along with vegetable stock and water.
- Set the Instant pot timer for 10 minutes.
- Allow it to cool down. Once the pressure is released, blend it to the silky consistency.
- Transfer to serving bowl.
- Sprinkle salt and crushed black pepper, garnish with minced cilantro and croutons.
- And enjoy hot.
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Tomato soup is one of our favorites and I'm trying to eat less dairy right now so this was perfect!
Definitely love the flavor of roasted tomatoes to this healthy soup. Perfect Bowl for a light and healthy Dinner.
This fresh, creamy and comforting tomato soup will definitely hit the spot on a cold dreary day.
This is my favorite tomato soup recipe! And it’s so creamy while staying vegan!
This tomato soup looks so delicious. Thanks for sharing