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Roasted red pepper Tomato soup

Roasted red pepper tomato soup made with Instant Pot is super convenient, simple, healthy, and a comforting soup for the family.

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

INGREDIENTS

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.

STEP 1

1

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.

STEP 2

2

Allow it to cool down. Once the pressure is released, blend it to the silky consistency. Transfer to serving bowl.

STEP 3

3

Sprinkle salt and crushed black pepper, garnish with minced cilantro and croutons and enjoy hot.

STEP 4

4

To store the leftover, You may use a sealed container. If stored properly in a sealed container, it stays good for two days in the refrigerator and two months in the freezer.

It tastes fabulous when served with dishes like Bacon Stuffed Mushrooms

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