You guys! We are so excited to bring you this week’s new recipe for Roasted Red Pepper and Tomato Soup, not only because it’s fantastic but because it just so happens that this recipe is perfect for the new year, healthy resolutions we’ve all got going. It’s vegetarian (and easily made vegan) and can be Whole 30 compliant with a simple modification. Oh, and did we mention it’s made in the Instant Pot or the stovetop AND we made a video of the recipe just for you? Yup, we did. Read on for all of this week’s fun.
We are deep in the throes of winter here in Minneapolis and warm, comforting soups are a staple on my family dinner menu for those chilly nights. Recently, I got a craving for a particular soup that I used to get at a local greek restaurant near where I worked. Unfortunately, the soup is no longer on the menu so I decided to figure out how to recreate it at home! A few hours later, this Roasted Red Pepper and Tomato Soup was born. It’s a simple, super healthy soup with no added sugar and only fresh, whole ingredients. My whole family gobbled it right up and I’ve been keeping batches in the freezer for quick lunches ever since.
The soup starts with freshly roasted red peppers. Now, before you panic and run to the store for the jarred kind, give roasting the peppers at home a try. It really couldn’t be easier and the flavor is fantastic. It’s also a lot less expensive than using prepared roasted peppers. I love to use the oven broiling method as described by the kitchen geniuses at Cook’s Illustrated. You can find those instructions here. Once you’ve roasted the peppers and removed the skins, simply chop them up and set them aside for a few minutes.
The soup base starts with a mirepoix. Sauté the onion, carrot, and celery in a bit of olive oil using the sauté function on the IP. If you’re making this on the stovetop, I recommend using a large dutch oven. Once the veggies are softened a bit and fragrant, add the garlic and cook for a quick minute more. Now comes the really easy part. In your Instant Pot or dutch oven, add the diced tomatoes, tomato paste, roasted peppers, and spices as well as your vegetable stock. Give it a quick stir to combine and then set the IP to soup function (30 minutes), pop the lid on and set to seal and walk away! If you’re cooking this on the stove top, bring the mixture to a boil, then decrease the heat to low, cover and let it simmer for about 45 minutes.
After the cook time is done, grab your immersion blender and get to work making this soup extra smooth! Season to taste with a little salt and pepper. If you’re not on Whole30 or vegan, top each bowl of soup with some cubes of feta cheese and a sprinkle of basil. I also love this soup served with homemade croutons (find our recipe here). If you’re keeping it clean and Whole30, then give it a drizzle of olive oil, some basil, and a pinch of salt and pepper and enjoy!
The soup keeps well in the fridge for 3-4 days and in the freezer for up to 3 months.
Special thanks to Nancy at The Bitter Side of Sweet blog for helping us with the video for this recipe. Blogging people are really some of the best people and we are so thankful for the sweet friends like Nancy we’ve met along the way. Go check out her fantastic blog!!
Roasted Red Pepper and Tomato Soup
A versatile soup with roasted red peppers and tomato - made in the Instant Pot or on the stovetop!
Ingredients
- 2 Red Bell Peppers roasted, skins removed, and diced
- 1 small yellow onion diced
- 1 large carrot diced
- 1 stalk celery diced
- 3 cloves garlic minced
- 1 28 ounce can diced tomatoes with juices
- 5 Tablespoons tomato paste
- 1 teaspoon dried basil
- 1/2 teaspoon kosher salt
- 2 Tablespoons olive oil
- 1 quart vegetable stock
- 6 ounces feta cheese, diced
Instructions
For the roasted peppers
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Wash and dry the peppers and cut into large pieces, removing the seeds, stem, and white ribs.
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Line a large baking sheet with foil and spray with nonstick cooking spray.
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Place the pepper pieces on the foil lined baking sheet.
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Adjust the upper baking rack to about 6 inches from the top
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Broil the peppers for 10-12 minutes, or until just charred and blistered.
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Place the roasted peppers in a large bowl and cover with foil, allowing them to rest for approximately 10-15 minutes.
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Remove the peels and roughly chop the peppers and set aside.
For the Soup
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In a large dutch oven or the bowl of the Instant pot (on saute function), heat the olive oil until just glistening.
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Sauté the onions, carrot, and celery until softened (approximately 3-5 minutes).
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Add the garlic cook briefly, until just fragrant.
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Place the tomatoes (and their juices), tomato paste, vegetable stock, salt, and dried basil into the dutch oven or Instant Pot. Stir to combine.
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If using the Instant Pot, cover and set to sealing. Start the soup function and allow to cook (typically 30 minutes) per the preset. Quick release pressure at the end of cooking time.
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For the stovetop: Bring the soup to a boil and then decrease heat to low. Cover and simmer for 30-40 minutes to allow flavors to blend.
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Using an immersion blender, puree the soup until smooth.
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Season to taste with salt and pepper.
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Just prior to serving, top each bowl with a drizzle of olive oil and some feta cheese.
You might want to add the roasted red peppers ingredient to Step 4 in the Instructions!
After immersion blending, I added 1/2 cup plain Greek fat-free yogurt for a more creamy soup (so no feta cheese)