Instant Pot Roasted Red Pepper Soup

Roasted Red Pepper Soup with Grilled Cheese Croutons is the perfect comfort food without any guilt! Make it in the Instant Pot, Slow Cooker, or on the stove top!

I have been making so much in my Instant Pot lately, I just LOVE it! This Instant Pot Roasted Red Pepper Soup is easy to make, comes together in minutes, and is majorly delicious! Not only that, but it’s healthy too! Adding grilled cheese croutons makes this soup seriously delectable and hearty enough for lunch or dinner. Want some meat? Add some ham or turkey to your grilled cheese croutons! Make sure you scroll all the way down to see directions for Roasted Red Pepper Soup in the Instant Pot, Slow Cooker, or stovetop! Today’s post is sponsored by Tuttorosso, but all opinions are my own. 

Using Tuttorosso San Marzano Tomatoes in this recipe really makes the flavor pop! Their tomatoes are freshly canned and hold up better than all other canned tomatoes. The quality is great, and I love having multiple cans in my pantry so that I can grab one whenever a recipe calls for tomatoes!

Roasted Red Pepper Soup is VERY low calorie, at only 70 calories per cup of soup. This is why I recommend making a hearty grilled cheese to go along with the soup, because it will add more nutrients for the meal. The soup has tons of vitamin A and vitamin C, so is perfect for those cool winter months!

How to make Roasted Red Pepper Soup in the Instant Pot:

• Dice up all the vegetables that are called for in the recipe and place them in the Instant Pot. Add the vegetable or chicken stock, Tuttorosso San Marzano Diced Tomatoes, garlic, tomato paste, roasted red peppers, and sugar. Gently mix everything.
• Close the Instant Pot and switch the setting to manual and put the timer on 7 minutes.
• Once the timer is done, using a hand blender puree the soup. If you don’t have a hand blender, you can transfer the soup to a regular blender and blend. Add milk and stir to combine. 
• Make the grilled cheese croutons, chop them up and place on top of the soup!

Using the Instant Pot for Roasted Red Pepper Soup:

You should remember when using the Instant Pot, that the time it takes to cook the recipe (7 mins), is not the total time of the recipe. You need to give the pot some time to ‘come to pressure’.

• Since this is a soup it has a lot of liquid. In order for the pot to “come to pressure”, it needs to heat all of the liquid, which can take some time. For me, it took about 10 minutes to the pot to ‘come to pressure’. Once it comes to pressure, the cook time will start to count down. 
• When the recipe is finished, you can either natural release the pressure, which will take about 15 more minutes, or you can quick release the pressure.
  • I opted to quick release the pressure, and I had to be VERY careful because some liquid comes out of the pressure release. I recommend placing a hand towel loosely over the top of the release so that liquid doesn’t fly everywhere. 
  • You can avoid this by doing the natural release, but if you are in a rush to eat, you can do the quick release.

How to make Roasted Red Pepper Soup on the stovetop:

• Add all vegetables and garlic (not tomatoes or red peppers) that are called for in the recipe and place them in a stock pot over medium heat. Cook for 3-4 minutes or until vegetables are beginning to get tender. Add the vegetable or chicken stock, Tuttorosso San Marzano Diced Tomatoes, tomato paste, roasted red peppers, and sugar. Gently mix everything.
• Cover the pot and bring to a boil. Boil for 5 minutes, then reduce heat to a simmer. Cook 20 minutes over low heat, stirring occasionally.
• Remove top, using a hand blender puree the soup. If you don’t have a hand blender, you can transfer the soup to a regular blender and blend. Add milk and stir to combine. 

How to Make  Roasted Red Pepper Soup in the Slow Cooker:

• Add everything except the milk to the slow cooker. Cover and place on high heat for 4 hours. Need more time? Turn on low and cook for 6-7 hours.
• Remove top, add milk, then use the hand blender to puree the soup.

How to freeze Roasted Red Pepper Soup:

• Once the cooked Roasted Red Pepper Soup has cooled. Place 4 cups into a freezer safe quart sized ziplock bag. Place side down in the freezer, laying flat. Repeat for remaining soup. 
• To heat and serve: either remove from freezer the night before, and let defrost in the fridge, or place frozen soup (out of bag) into a pot over medium heat on the stove. 

My favorite Instant Pot Recipes:

• Instant Pot Buffalo Chicken Lettuce wraps are the perfect healthy chicken recipe! Make the spicy chicken in just minutes, then load up fresh lettuce wraps with your favorite toppings!
• Instant Pot Honey Sesame Chicken Lettuce Wraps: Instant Pot Honey Sesame Chicken Lettuce Wraps are a delicious healthy meal that cooks in just 10 minutes! Simple to make, family friendly, and so tasty!
• Instant Pot Hard Boiled Egg Loaf: In five minutes you can have a whole bunch of hardboiled eggs which are perfect for egg salad! No peeling or ice bath for this Instant Pot Hard Boiled Egg Loaf!
• Instant Pot Chicken Noodle soup is rich with flavor and takes only a fraction of the time to make. Warm up on a cold day with this major comfort food
• Instant Pot Salsa Rice is the perfect meal or side dish to your favorite Mexican inspired dinner! Filled with fresh vegetables and only 4 minutes in the Instant Pot and this rice is ready to eat!

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Looking for more soups?

• Loaded Vegetable and Wild Rice Soup
• Vegetarian Nacho Soup
• Slow Cooker Chicken Tortilla Soup

Things you might need to make this recipe:

• Immersion Blender – makes blending the soup so easy and quick!
• Stock Pot – You need a big pot to make this soup. Double or triple the recipe and freeze extra for later!
• Santoku Knife – makes chopping all those veggies super easy!
• Slow Cooker: If you want to make the slow cooker version of Roasted Red Pepper Soup.
• Instant Pot: If you want to make the Instant Pot version of the soup. 

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Thanks for visiting!

– Allyson