Creamy Roasted Red Pepper Soup
A silky, comforting soup made from roasted red peppers, garlic, and herbs, blended to perfection with cream or your preferred milk – ready in under 45 minutes using a pressure cooker.
Equipment
- 1 Pressure cooker with sauté mode
Ingredients
Main ingredients
- 2 tablespoons olive oil to get the base going smooth and silky
- 1 large yellow onion diced fine
- 2 medium carrots diced
- 4 cloves garlic chopped or grated
- 2 tablespoons tomato paste
- 14 ounces jar roasted red peppers drained
- 14 ounces can crushed tomatoes
- 2 cups vegetable stock or broth
- 2 cups heavy cream, milk, or plant milk your favorite
Instructions
Instructions
- Heat olive oil in your pressure cooker on sauté mode until shimmering. Toss in the diced onion and carrot, season lightly with salt and pepper, and let ‘em soften for about 5-6 minutes.
- Stir in the garlic, tomato paste, and crushed red pepper flakes if using. Cook 2 more minutes until fragrant.
- Add roasted red peppers, crushed tomatoes, vegetable stock, and splash of white wine (optional). Stir well.
- Seal the lid and set pressure cooker to high for 10 minutes. Quick release when done.
- Use an immersion blender to blend the soup smooth (or do batches in a regular blender carefully).
- Stir in the cream, milk, or plant milk. Use sauté mode to warm through. Season to taste.
- Serve hot with cracked pepper, herbs, and crusty bread or grilled cheese.
Notes
You can swap heavy cream with almond milk for a lighter version. For a kick, add crushed red pepper flakes. Store leftovers in fridge for 5 days or freeze up to 3 months.