Red Pepper Soup with Gouda
By :Time Inc.
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From Time Inc's "Instant Pot Weekday Meals"
Votes: 2
Rating: 4
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 15-30 min
Diet Celiac
Cooking Technique Pressure Cook
Main Ingredient Beans, Cheese, Peppers
Prep Time 10 minutes
Cook Time 6 minutes
Servings
6 servings
Ingredients
  • 1.5 pounds red bell peppers halved, about 4 each
  • 1 tablespoon canola oil
  • 1 cup diced onion diced
  • 1/2 cup carrot sliced
  • 1/2 cup celery sliced
  • 1/2 teaspoon garlic powder
  • 14.5 ounce vegetable broth 1 can
  • 15.5 ounce navy beans unsalted, rinsed and drained, 1 can
  • 1 chipotle chile canned in adobo sauce
  • 1 teaspoon adobo sauce
  • 1 cup half and half
  • 1 ounce Gouda cheese shredded (about 1⁄4 cup )
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 15-30 min
Diet Celiac
Cooking Technique Pressure Cook
Main Ingredient Beans, Cheese, Peppers
Prep Time 10 minutes
Cook Time 6 minutes
Servings
6 servings
Ingredients
  • 1.5 pounds red bell peppers halved, about 4 each
  • 1 tablespoon canola oil
  • 1 cup diced onion diced
  • 1/2 cup carrot sliced
  • 1/2 cup celery sliced
  • 1/2 teaspoon garlic powder
  • 14.5 ounce vegetable broth 1 can
  • 15.5 ounce navy beans unsalted, rinsed and drained, 1 can
  • 1 chipotle chile canned in adobo sauce
  • 1 teaspoon adobo sauce
  • 1 cup half and half
  • 1 ounce Gouda cheese shredded (about 1⁄4 cup )
Votes: 2
Rating: 4
Rate this recipe!
Instructions
  1. Thinly slice 3 bell pepper halves, and chop 2 bell pepper halves; set aside remaining bell pepper halves and chopped bell pepper.
  2. Remove lid from a 6-quart Instant Pot. Press Sauté, and use Adjust function to select “More” mode. When the word “Hot” appears, swirl in oil. Add sliced bell pepper to cooker; cook, stirring constantly, 5 minutes or until browned. Turn cooker off.
  3. Stir in remaining 3 bell pepper halves, onion, celery, carrot, garlic powder, vegetable broth, beans, chipotle chile and adobo sauce.
  4. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press Manual; select “High Pressure,” and use [-] or [+] to choose 6 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release. Remove inner pot from cooker; cool soup 15 minutes.
  5. Place 1/2 of pepper mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining pepper mixture.
  6. Return puréed mixture to inner pot. Return inner pot to cooker. Stir in half-and-half. Press Sauté, and use Adjust function to select “More” mode. Cook, uncovered, 2 to 3 minutes or until thoroughly heated. Ladle soup into 6 bowls ; sprinkle with cheese and chopped bell pepper.
2 replies
  1. Sewkelli
    Sewkelli says:

    It was an easy make. It is lacking a little flavor and needed some salt. I will make it again but next time I will use chicken broth and add some garlic and salt.

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