Red Pepper Soup with Gouda

By: Time Magazine

Red Pepper Soup with Gouda
From Time Inc's "Instant Pot Weekday Meals"
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Celiac
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15-30 min, 6 servings, adobo sauce, canola oil, carrot, celery, celiac, chipotle chile, contributed, cook 6 min, diced onion, easy, garlic powder, gouda cheese, half and half, modern, navy beans, prep 10 min, pressure cook, red bell peppers, soup, Time Magazine, vegetable broth

prep icon Prep Time
10 min
cook icon Cook Time
6 min

serving icon Servings
6 servings
Ingredients
  • 1.5 pounds red bell peppers
  • 1 tablespoon canola oil
  • 1 cup diced onion
  • 1/2 cup carrot
  • 1/2 cup celery
  • 1/2 teaspoon garlic powder
  • 14.5 ounce vegetable broth
  • 15.5 ounce navy beans
  • 1 chipotle chile
  • 1 teaspoon adobo sauce
  • 1 cup half and half
  • 1 ounce Gouda cheese
Instructions
  • Thinly slice 3 bell pepper halves, and chop 2 bell pepper halves; set aside remaining bell pepper halves and chopped bell pepper.
  • 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.
  • Stir in remaining 3 bell pepper halves, onion, celery, carrot, garlic powder, vegetable broth, beans, chipotle chile and adobo sauce.
  • 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.
  • 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.
  • 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.
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