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roasted red pepper soup served in a bowl garnished with coconut cream and basil leaves
4.80 from 5 ratings

Instant Pot Roasted Red Pepper Soup

Yield: 4 servings
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Author: Amina Al-Saigh
This Roasted Red Pepper Soup gets its amazing flavor from charred red peppers and roasted onions and tomatoes. Made with simple ingredients and made super creamy using coconut cream. Roast the peppers in the oven and let the instant pot do the rest of the work!
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Ingredients
 

  • 3 red peppers
  • 1 Onion
  • 2 tomatoes
  • 3 tablespoons oil
  • 3 cloves garlic, sliced
  • 2 tablespoons tomato paste
  • 1/2 cup coconut cream
  • 2 1/2 cups vegetable broth
  • 1/2 teaspoon chilli powder, more per preference
  • 1 1/2 teaspoons salt
  • 1 tsp dry basil

Instructions
 

  • Preheat oven to 400F.
  • Cut the pepper in half and take out seeds.
  • Cut the onions into quarters and the tomatoes in half.
  • Place all the vegetables in a lined baking sheet and cover well with 3 tbsp of oil.
  • Bake in the oven for about 25-30 mins until pepper starts to look charred.
  • Take out the tray and while hot, place just the peppers on a plate and cover with foil (this will steam them and make it easier to peel). Set aside for 5 mins.
  • Turn on the instant pot to saute mode and add 1 tbsp oil, 3 sliced garlic cloves and the tomato paste and sautee a few mins.
  • Peel the tomato and the pepper (peel should come off easily) and add them in the pot along with the onions.
  • Add all other ingredients (broth, coconut cream, chilli powder, salt and basil).
  • Pressure cook for 10 mins and manually release pressure.
  • Blend soup using a hand blender and adjust seasoning.
  • Top with croutons, fresh basil, and more coconut cream if you like.

Notes

  • To get the maximum flavor, roast the red peppers until the skin looks black and charred. Peel them easily by steaming them in a plate covered with foil.
  • You can also follow this recipe on the stove top and cook slightly longer for all the vegetables to soften enough to blend.
  • You can also add all the ingredients along with the roasted vegetables to a blender and blend.
Serving: 1serving, Calories: 255kcal, Carbohydrates: 17g, Protein: 3g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.04g, Sodium: 1536mg, Potassium: 567mg, Fiber: 4g, Sugar: 9g, Vitamin A: 3816IU, Vitamin C: 128mg, Calcium: 30mg, Iron: 2mg
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