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!

Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 4 -2 cup servings
Calories 140 kcal


  • 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 tsp sugar
  • 1/2 cup milk, I used 2%
  • 2 grilled cheese sandwiches cut into “croutons” – I used havarti cheese


  1. 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.

  2. 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).  

  3. 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. 

  4. 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.

  5. Season the soup with salt and pepper, garnish with croutons, and serve.

Recipe Notes

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.