Roasted Red Pepper and Tomato Bisque

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.

Cuisine

Modern

Course

Soup

Difficulty

Easy

Duration

15-30 min

Diet

Gluten Free

Cooking Technique

Pressure Cook, Sauté

Keywords

15-30 min, 4 servings, balsamic vinegar, chicken broth, contributed, cook 15 min, cooking sherry, easy, gluten free, ground black pepper, jar roasted red peppers, julienned fresh basil leaves, medium tomatoes, Michelle Fagone, modern, olive oil, prep 10 min, pressure cook, salt, sauté, small sweet onion, soup, stalk celery, whole milk

Prep Time

10 min

Cook Time

15 min

Servings

4 servings

Ingredients

1 tbsp olive oil
2 tsp balsamic vinegar
1 small sweet onion
1 stalk celery
8 medium tomatoes
12 ounce jar roasted red peppers
4 cups chicken broth
1 tbsp cooking sherry
1/2 cup julienned fresh basil leaves
1 tsp salt
1 tsp ground black pepper
1 cup whole milk

Instructions

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.
Add roasted red peppers, broth, sherry, 1/4 cup basil, salt, and pepper to pot. Lock lid.
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.
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.
Ladle bisque into four bowls and garnish with remaining basil. Serve warm.