Instant Pot Tomato and Roasted Red Pepper Soup

Ever since I got an Instant Pot Duo 60, I’ve been converting some of my favorite recipes to Instant Pot recipes to save time.  This Instant Pot Tomato and Roasted Red Pepper Soup is one of my favorite soups – and the best part – it’s actually healthy!  So many tomato soup recipes have a TON of cream in them, but this one is made thick and creamy with the help of a little Arborio rice.  The acid in the tomatoes is balanced out nicely by a pinch of sugar and roasted red peppers. Since it’s converted to an Instant Pot recipe, it all comes together in minutes, but tastes like it’s been simmering on the stove all day.  And since the soup is so healthy, go ahead and pair it with a nice grilled cheese…nothing beats the comfort food combination of grilled cheese and tomato soup.

Ingredients (make 6 large servings):
1 tbsp. olive oil
1 small or ½ large onion, diced
3 cloves garlic, minced
1 carrot, diced
1 sprig celery, diced
1 roasted red pepper, diced
2 tbsp. uncooked Arborio rice
6 oz. can tomato paste
28 oz. can San Marzano tomatoes, with juices
4 cups chicken broth
½ tsp. salt
½ tsp. sugar
¼ tsp. pepper
Pinch crushed red pepper
1 tbsp. butter
Optional garnish – basil and parmesan cheese

Press sauté on Instant Pot.  When display reads “Hot” add oil, diced onion and minced garlic.  Stir together until fragrant, 2 minutes.  Add diced carrots, celery, roasted red pepper, Arborio rice and tomato paste.  Stir another 2 minutes until tomato paste is fully incorporated.  Add tomatoes, chicken broth, salt, pepper, sugar and crushed red pepper.  Press “manual” and set timer to 8 minutes.  When the timer is done, turn vent to release pressure quickly.  Blend well with an immersion blender or traditional blender.  Once blended, stir in butter and garnish with chopped basil and parmesan cheese.  Enjoy!

 

Wine pairings:  tomatoes have a ton of acid, which pair nicely with Italian wines that have some acid as well.
Villa Pillo Borgoforte 2014
Rosa dell Olmo Barbera d’Asti 2014