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Instant Pot Creamy Red Pepper Tomato Soup

A steaming white bowl filled with vibrant orange Instant Pot Creamy Red Pepper Tomato Soup, seasoned with pepper.
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Make a rich and creamy red pepper tomato soup quickly using your Instant Pot. This recipe balances sweet roasted peppers with tangy tomatoes for a comforting meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes, undrained
  • 1 (12 ounce) jar roasted red peppers, drained
  • 4 cups vegetable broth
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon sugar (optional, to balance acidity)

Instructions

  1. Set the Instant Pot to the Sauté function. Add olive oil. When hot, add the onion and cook until softened, about 4 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant. Press Cancel.
  3. Add the crushed tomatoes, drained roasted red peppers, vegetable broth, dried basil, salt, pepper, and sugar (if using) to the Instant Pot inner liner. Stir gently to combine. Do not stir the cream in yet.
  4. Secure the lid and set the vent to Sealing. Cook on Manual/Pressure Cook setting on High Pressure for 10 minutes.
  5. When the cooking cycle finishes, allow the pressure to naturally release for 10 minutes, then carefully move the valve to Venting to release any remaining pressure.
  6. Remove the lid. Stir in the heavy cream or coconut milk.
  7. Use an immersion blender to blend the soup directly in the pot until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return to the pot.
  8. Taste and adjust salt and pepper as needed before serving hot.

Notes

  • Using jarred roasted red peppers saves time and provides a deep flavor. If you prefer fresh, roast 2 large red bell peppers until charred, peel them, and then use them in place of the jarred peppers.
  • For a thicker soup, reduce the vegetable broth to 3 cups.
  • If you want a vegan version, substitute the heavy cream with full-fat canned coconut milk.

Nutrition

Find it online: https://cookifyme.com/instant-pot-creamy-red-pepper-tomato-soup/