Easy Red Pepper Tomato Soup (Dairy Free & Comforting!)
This easy red pepper tomato soup is a delicious Instant Pot soup recipe that everyone in the family will enjoy for dinner.
Servings 4 People
Ingredients
- 2 Tbsp Olive Oil
- 1 Medium Yellow Onion Chopped
- 2 Garlic Cloves Minced
- 1 Small Fennel Bulb Coarsely Chopped
- 3 Carrots Chopped
- 1 Tbsp Thyme Leaves
- 2 Tbsp Balsamic Vinegar
- 3 Roasted Red Peppers Chopped (Fresh or Jarred)
- 1 Can of Cannellini Beans Drained and Rinsed
- 2 Tbsp Tomato Paste
- 32 Ounces Vegetable Broth
- 1 tsp Sea Salt
- 3/4 tsp Ground Black Pepper
- 1/2 tsp Red Pepper Flakes Optional
Instructions
- Add 2 tablespoons olive oil to the Instant Pot and press the sauté option.
- Add the chopped onion, garlic, fennel, carrots, fresh thyme, salt, and pepper to the Instant Pot and sauté until translucent or about 5 minutes.
- Turn off sauté and add balsamic vinegar, roasted red peppers, cannellini beans, tomato paste, red pepper flakes and vegetable broth.
- Close the Instant Pot and switch the setting to manual and put the timer on 7 minutes.
- Once the timer is done and the steam has released, you can transfer the soup to the blender or hand blender and blend. The soup will be very hot, so you can let it cool before blending or blend in batches. I use a Vitamix for blending soup, which I absolutely LOVE!