Instant Pot Roasted Red Pepper Soup

Ingredients

• 3 red peppers
• 1 Onion
• 2 tomatoes
• 3 tablespoons oil
• 3 cloves garlic (sliced)
• 2 tablespoons tomato paste
• 1/2 cup coconut cream
• 2 1/2 cups vegetable broth
• 1/2 teaspoon chilli powder (more per preference)
• 1 1/2 teaspoons salt
• 1 tsp dry basil

Instructions

1. 1

   Preheat oven to 400F.

2. 2

   Cut the pepper in half and take out seeds.

3. 3

   Cut the onions into quarters and the tomatoes in half.

4. 4

   Place all the vegetables in a lined baking sheet and cover well with 3 tbsp of oil.

5. 5

   Bake in the oven for about 25-30 mins until pepper starts to look charred.

6. 6

   Take out the tray and while hot, place just the peppers on a plate and cover with foil (this will steam them and make it easier to peel). Set aside for 5 mins.

7. 7

   Turn on the instant pot to saute mode and add 1 tbsp oil, 3 sliced garlic cloves and the tomato paste and sautee a few mins.

8. 8

   Peel the tomato and the pepper (peel should come off easily) and add them in the pot along with the onions.

9. 9

   Add all other ingredients (broth, coconut cream, chilli powder, salt and basil).

10. 10

    Pressure cook for 10 mins and manually release pressure.

11. 11

    Blend soup using a hand blender and adjust seasoning.

12. 12

    Top with croutons, fresh basil, and more coconut cream if you like.