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.
- Once the cooked Roasted Red Pepper Soup has cooled. Place 4 cups into a freezer safe 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.
- 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 Enchilada Soup is hearty and delicious, yet low calorie and vegetarian. Most of the ingredients are pantry staples, and it's very inexpensive as well! See options to add meat as well as cook on the stove top or in the slow cooker!
- 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!
- Best vegetarian instant pot recipes; From side dishes to main dishes, and a variety of cuisines, there is definitely something for everyone!
- 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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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!
- 1 medium onion finely chopped
- 2 medium carrots finely chopped
- 1 celery stalk finely chopped
- 2 cloves garlic minced
- 5 cups low sodium vegetable or chicken stock
- 28 oz Tuttorosso San Marzano Diced Tomatoes, with liquid
- 12 oz roasted red peppers, drained
- 3 TBS tomato paste
- 2 teaspoon sugar
- ½ cup milk, I used 2%
- 2 grilled cheese sandwiches cut into “croutons” – I used havarti cheese
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Place onions, celery, and carrots into 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.
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Close the Instant Pot and switch the setting to manual and put the timer on 7 minutes. Once the timer is done, quick release the pressure (toss a towel over the release valve so soup doesn't fly everywhere).
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Open the lid. Add milk to soup. 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.
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Make the grilled cheese croutons. For 2 sandwiches you need 4 slices of thick sliced bread, 4 slices of cheese (I like havarti), and butter.
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Season the soup with salt and pepper, garnish with croutons, and serve.
Recipe Video
Tip: I use my food processor grating attachment to 'chop' all my veggies. I throw all of them in, and let it do it's job...this saves lots of prep time, and since it's a soup and is later pureed, the consistency of the veggies is fine.
Looking for more soups?
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.
Thanks for visiting!
- Allyson
Brenda @ChattingOverChocolate.blogspot.com
YUM! This looks fantastic 🙂
Mary
YUM!! I love the grilled cheese croutons. Very creative!
jRoxDesigns
I can't wait to try this!!! And because you are faster than me you know I already I just had to share it with my readers! Keep on making more yummy recipes for me to try!!!! You are the best!!
Allyson
🙂 Thanks again!
Debbie
Made this tonight - was a hit with my boys and hubby. The grilled cheese in the soup was amazing!
Allyson
I am so happy you loved it!! The grilled cheese is a MUST!
Amanda
Love how delicious this soup looks! Those croutons are perfection!
Allyson
They are SOOOO good with the soup!
Demeter
Love that you gave so many options on ways to make this fantastic soup! BTW, the grilled cheese croutons.......genius!
Allyson
They really make the soup A LOT better! Love me some grilled cheese with soup!
Jacque Hastert
This soup I would eat for days!
Allyson
Yes! It is so good!
Cathy @ Lemon Tree Dwelling
Roasted red pepper soup is one of our favorites!!! Love this and the yummy croutons 🙂
Erin | Dinners,Dishes and Dessert
This looks incredible! Must try!
Amy @ Little Dairy on the Prairie
What a great soup! I need to try it out soon!
Kimberly @ The Daring Gourmet
Oh, that sounds sooo good!
E Hill
Making this as I'm typing, It looks so good. Roasted red pepper soup is my favorite. I did add a potato for the starch because I like a thicker soup. The grilled chees bites are genious.
Allyson
How did you like it?!? Can't wait to hear! I love the addition of potato- great idea!
E Hill
Its the bet soup I've ever made. Winner winner chicken dinner
Kelly
Manual on high pressure or low pressure?
Allyson
Manual/High
Mrs Major Hoff
Fantastic soup! Perfect comfort food recipe. The grilled cheese croutons are the BEST!!!!!!!
Jen
Does anyone know the nutritional info for this delicious looking soup? Trying to figure out the weight watchers points 🙂
Allyson
I suggest using a website like My Fitness Pal and inputing the exact ingredients you use to calculate the nutritional information.
Jo Ann Honaker
Anyone ever tried this with chicken in it over pasta?
Should I leave the milk out?
Allyson
This is a pretty thin soup so I probably wouldnt recommend that. You could maybe add shredded chicken and pasta into the soup if you prefer.