You catch the smell through the steam vent and suddenly you are starving. That rich, smoky aroma of roasted red peppers fills your tiny kitchen. It's kinda funny how a smell can make you feel so ready to eat.
The steam carries hints of garlic and lemon along with the peppers, teasing your senses. You spot the soup bubbling and you just know dinner’s gonna be good. It’s like your pressure cooker is whispering, hey, dinner’s almost ready.
You gotta love how fast that tender pull happens with the pressure cooker. Peeling those roasted peppers feels less like a chore and more like part of the fun. When all’s done, the soup is creamy, healthy, and real comforting.
Why This Recipe Works Every Single Time
- The pressure cooker locks in steam so those peppers get super tender and juicy.
- Slow roasting in your oven before pressure cooking adds layers of smoky flavor.
- Using sun dried tomatoes bumps the taste with a little tang and umami boost.
- Quick release makes it easy to check those steam cues and keep flavors fresh.
- Simple seasoning keeps the bright pepper flavor front and center, no fuss.
All the Pieces for This Meal
- 6 red bell or pointed peppers – this is your star ingredient, about 1.6 lbs or 750 grams. The peppers get roasted till they’re soft and smoky.
- 1 yellow onion – you’ll halve it and roast it skin on to bring out sweet caramel vibes.
- 5 jarred sun dried tomatoes – these add serious depth, so don't skip 'em.
- 4 garlic cloves – peeled and whole, roasted right with the peppers for mellow garlic flavor.
- 1 squeeze of lemon juice – about half a tablespoon. Adds bright pop that keeps things fresh.
- 2.5 cups vegetable stock – you want it to be flavorful but not overpowering, 600 ml works.
- Salt and pepper – to taste and season everything just right.
- 1 tablespoon olive oil, plus 1-2 tablespoon homemade pesto and creme fraiche for topping – these beautiful finishes make it creamy and vibrant.
Walking Through Every Single Move
First thing you do is preheat your oven mad hot, 400°F or 200°C. You gotta get those peppers roasting good.
Cut each red bell pepper in half, remove stems and seeds. Place them cut-side down on a baking sheet along with whole garlic cloves and an unpeeled halved onion. Drizzle everything lightly with olive oil.
Roast for about 25 to 30 minutes until peppers are soft and lightly charred. That smoky skin is gonna add so much taste.
Once they’re cool enough to handle, peel the skins off the peppers and strip the onion skin too. You’ll notice a tender pull in the peppers that says they’re perfect.
Next, toss the roasted veggies into your blender with sun dried tomatoes, lemon juice, and vegetable stock. Blend until smooth and silky.
Pour soup into your pot or pressure cooker, season with salt and pepper. Heat gently till it’s warm enough to serve. Add creme fraiche and a dollop of pesto on top before serving. It looks as good as it tastes.
Easy Tweaks That Make Life Simple
- If you’re in a rush, use pre-roasted peppers from a jar but watch the salt levels.
- Swap the lemon juice with a splash of balsamic vinegar if you want a sweeter tang.
- Use garlic powder if you forget fresh garlic but fresh does bring that roasted mellow flavor your soup needs.
- Don’t have pesto? Stir in fresh basil or a pinch of Italian seasoning instead for some herb vibes.
When You Finally Get to Eat
You ladle the soup into your bowl and can’t help but notice the creamy, rich color. That red pepper glow is mouthwatering just to look at.
The first spoonful hits your tongue with smoky sweetness followed by that bright lemon pop. You feel the smooth texture coat your mouth, warm and comforting.
That final hint of pesto and creme fraiche topping adds a little creamy tang that pulls everything together just right. You sigh happily knowing this bowl was totally worth the wait.
Keeping Leftovers Fresh and Ready
- Store in airtight containers in the fridge for up to 3 days. It reheats real nice on the stove or microwave.
- Freeze in portions for up to 3 months. Thaw overnight in fridge before reheating slowly.
- If you took the slow release route, let the soup cool a bit before storing so it stays safe and fresh.
- Don’t forget to keep any pesto or creme fraiche toppings separate till you’re ready to serve leftovers again.
Common Questions and Real Answers
- Can I skip roasting and go straight to pressure cooker? You could but roasting adds tons of flavor. It’s worth the extra step. Check out our tuna steak recipes with Ground Beef for other pressure cooker recipes.
- What’s a sealing ring and why do I care? The sealing ring is that rubbery part on your pressure cooker lid. It traps steam so your soup cooks perfectly. Learn more in our pressure cooking tips.
- How do I know when to quick release? When the pressure cooker timer beeps and you want to release steam fast to stop cooking. Watch the steam cues closely! See quick release methods here.
- Can I use chicken stock instead of vegetable? Totally. Chicken stock makes it richer but vegetable keeps it light and healthy.
- What’s a tender pull? It’s when your roasted peppers feel soft enough to pull apart easily. That’s your green light for blending.
- Why add pesto and creme fraiche at the end? They bring creamy texture and fresh herb flavor that the pressure cooker can’t hold on to as well. Try topping ideas in our cottage cheese queso dip recipe.
Roasted Red Pepper Soup – Creamy, Healthy And Delicious
Equipment
- 1 Mixing bowl for prepping ingredients
Ingredients
Main Ingredients
- 6 Red bell or pointed peppers about 750g
- 1 Yellow onion
- 5 Sun dried tomatoes jarred
- 4 Garlic cloves peeled and whole
- 0.5 tablespoon Lemon juice freshly squeezed
- 2.5 cups Vegetable stock or 600ml
- Salt and pepper to taste
- 1 tablespoon Olive oil
- 1-2 tablespoon Homemade pesto for topping
- Creme fraiche for topping
Instructions
Instructions
- Preheat your oven to 400°F (200°C).
- Cut red bell peppers in half, remove stems and seeds. Place cut-side down on baking sheet with halved onion and garlic cloves. Drizzle with olive oil.
- Roast for 25–30 minutes until soft and lightly charred.
- Once cooled, peel skins from peppers and onion.
- Combine roasted vegetables in blender with sun dried tomatoes, lemon juice, and vegetable stock. Blend until smooth.
- Pour into pot or pressure cooker and heat gently. Season with salt and pepper to taste.
- Serve warm with creme fraiche and homemade pesto.