Pressure Cooker Spicy Roasted Tomato Soup
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 teaspoon minced garlic
- 3 cans fire-roasted tomatoes
- 1 (16 ounce) jar roasted red peppers, drained
- 2 cups vegetable broth
- 1 teaspoon salt
- 2 teaspoons red wine vinegar
- ¼ teaspoon paprika
- ¼ teaspoon crushed red pepper
- croutons (optional)
- Press Sauté on pressure cooker. Heat oil in the pressure cooker. Cook and stir onion and garlic in hot oil, until softened, about 5 minutes; add tomatoes, peppers, broth, salt, vinegar, paprika, and crushed red pepper and stir.
- Seal lid on pressure cooker and turn steam valve to sealing. Press Pressure Cook and use Pressure Level to select high pressure. Set cooking time to 10 minutes using the “+” and “-” buttons.
- When cycle completes, immediately turn steam vent to Venting to Quick Release pressure.
- Puree soup using an immersion blender until smooth.
- Ladle soup into bowls and top with croutons to serve.
For additional smoky and roasted notes, use in smoked paprika in this recipe. You won’t regret investing in a new ingredient when you taste the incredible flavor smoked paprika adds to every dish!
What others are saying
George Delamea says:
I HAD to try this with grilled cheese because of the addition of the roasted red pepper. It really hit the spot. So much so, in fact, that I made a second grilled cheese. Shouldn't have, but I did. Did not have red wine vinegar. Used apple cider vinegar instead. Not sure how greatly that altered the intended flavor, but it was still pretty tasty.
Loren Schaffer says:
I will confess... I chose this recipe because I'm totally lazy. You had me at: pressure cooker, 30 minutes, only having to chop onion and garlic. And voila, amazing tomato soup came out of my Multipot. It really doesn't get better than this....so good.
DC Cote says:
Delicious recipe! I added full fat coconut milk and nutritional yeast for topping, and skipped the croutons. It was creamy with robust flavor. My Multipot comes in handy for quick meals like this, best investment ever.
Sheila Long says:
Anytime I can use roasted red peppers in a recipe, it's a win. I used chicken broth (not vegan) and it was so good. I topped it with cheese too!
Jeremy Hughes says:
Smoky paprika was the perfect addition this roasted red pepper and tomato soup. The texture wasn't quite what I expected, but this could have been due to the fact that I did not use the immersion blender for very long. Still, the flavor was incredible, I love this recipe.
Michael Rhoads says:
As other reviews have commented, this is an exceptionally easy and delicious recipe. Used regular hot Hungarian paprika but doubled the amount. Just the right kick for my tastes. Awesome with a grilled cheese with artisan Tuscan bread!