Red Pepper and Tomato Soup (PKP 4.8L & 5.7L)
This wonderful soup is best made in the summer when red pepper and tomatoes are at their best and is easy to scale up for batch freezing.
Best topped with ricotta cheese and served with warm crusty bread.
2 tbsp olive or cooking oil
5 large tomatoes, halved and roasted
5 red peppers, halved and roasted
1 onion, chopped
2 garlic cloves, crushed
1 red chilli, chopped
750ml vegetable stock
1 tsp balsamic vinegar
Salt and pepper (to taste)
Suitable for: Pressure King Pro 4.8L - 14-in-1 Digital Pressure CookerPressure King Pro 5.7L - 14-in-1 Digital Pressure Cooker
Select the SAUTE function, add half the oil and allow to heat. Add the peppers and tomatoes and stir regularly for about 5 minutes until they begin to brown, then remove and set aside.
Add the rest of the oil and allow to heat. Add the onion, garlic and chilli and stir regularly for about 3 minutes until the onion begins to soften.
Add the tomatoes, peppers and stock, stir to combine then press CANCEL.
Put the lid on and close the pressure valve then select the STEW/SOUP function and adjust the time to 12 minutes.
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Leave to cool slightly then liquidise using a hand blender (or transfer to a blender) until as smooth as you like, then stir in the balsamic vinegar.
Serve topped with ricotta cheese and warm crusty bread.
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