A versatile soup with roasted red peppers and tomato - made in the Instant Pot or on the stovetop!
Wash and dry the peppers and cut into large pieces, removing the seeds, stem, and white ribs.
Line a large baking sheet with foil and spray with nonstick cooking spray.
Place the pepper pieces on the foil lined baking sheet.
Adjust the upper baking rack to about 6 inches from the top
Broil the peppers for 10-12 minutes, or until just charred and blistered.
Place the roasted peppers in a large bowl and cover with foil, allowing them to rest for approximately 10-15 minutes.
Remove the peels and roughly chop the peppers and set aside.
In a large dutch oven or the bowl of the Instant pot (on saute function), heat the olive oil until just glistening.
Sauté the onions, carrot, and celery until softened (approximately 3-5 minutes).
Add the garlic cook briefly, until just fragrant.
Place the tomatoes (and their juices), tomato paste, vegetable stock, salt, and dried basil into the dutch oven or Instant Pot. Stir to combine.
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.
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.
Using an immersion blender, puree the soup until smooth.
Season to taste with salt and pepper.
Just prior to serving, top each bowl with a drizzle of olive oil and some feta cheese.