Red Pepper Soup with Gouda


  • 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
  • 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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