Roasted Red Pepper and Tomato Bisque
By :I Love My Instant Pot Gluten Free Diet by Michelle Fagone
Print Recipe
When choosing tomatoes for this soup, get ones that are very ripe, as the natural sugars and brightness of the soup will be enhanced. If tomatoes are out of season, use a 28-ounce can of whole tomatoes with juice, decrease the chicken broth to 3 cups, and follow the recipe accordingly.
Votes: 7
Rating: 4.86
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Prep Time 10 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
  • 1 tbsp olive oil
  • 2 tsp balsamic vinegar
  • 1 small sweet onion peeled and diced
  • 1 stalk celery thinly sliced
  • 8 medium tomatoes seeded and quartered
  • 12 ounce jar roasted red peppers 1 candrained and diced
  • 4 cups chicken broth
  • 1 tbsp cooking sherry
  • 1/2 cup julienned fresh basil leaves divided
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 cup whole milk
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Prep Time 10 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
  • 1 tbsp olive oil
  • 2 tsp balsamic vinegar
  • 1 small sweet onion peeled and diced
  • 1 stalk celery thinly sliced
  • 8 medium tomatoes seeded and quartered
  • 12 ounce jar roasted red peppers 1 candrained and diced
  • 4 cups chicken broth
  • 1 tbsp cooking sherry
  • 1/2 cup julienned fresh basil leaves divided
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 cup whole milk
Votes: 7
Rating: 4.86
Rate this recipe!
Instructions
  1. Press the Sauté button on the Instant Pot® and heat oil and balsamic vinegar 30 seconds. Add onion and celery to pot. Sauté 5 minutes until onions are translucent. Add tomatoes and sauté 3 minutes until tomatoes start to break down.
  2. Add roasted red peppers, broth, sherry, 1/4 cup basil, salt, and pepper to pot. Lock lid.
  3. Press the Manual or Pressure Cook button and adjust cook time to 7 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
  4. Add milk to pot. Use an immersion blender to purée the bisque in pot or use a stand blender to purée the bisque in batches.
  5. Ladle bisque into four bowls and garnish with remaining basil. Serve warm.
7 replies
  1. Nonstopaction
    Nonstopaction says:

    Nope it lied. Wrong receipe. I substituded the whole milk with silken tofu. That was a genius idea as well.

  2. Drmddc
    Drmddc says:

    The flavor was fantastic. I did pre roast the tomatoes (400 For 40) and 2 carrots. I cant do milk so used almond milk! FANTASTIC. Just a bit of spice.

  3. Lori Cotner
    Lori Cotner says:

    I made this❤️❤️❤️
    I didnt add milk, froze it in jars, thaw and add milk, heat, topped with extra basil, Enjoyed!

  4. ChristinaVita
    ChristinaVita says:

    This is a favorite of my family’s. Add some grilled cheese sandwiches and it’s great!

  5. Chanslep
    Chanslep says:

    Very tasty but a bit runny! Needs less chicken broth. I used 3 cups with canned tomatoes. Will make it again but less broth

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