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.
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  • 1tbsp olive oil
  • 2tsp balsamic vinegar
  • 1 small sweet onionpeeled and diced
  • 1 stalk celerythinly sliced
  • 8 medium tomatoesseeded and quartered
  • 12ounce jar roasted red peppers1 candrained and diced
  • 4cups chicken broth
  • 1tbsp cooking sherry
  • 1/2cup julienned fresh basil leavesdivided
  • 1tsp salt
  • 1tsp ground black pepper
  • 1cup whole milk
  1. 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.
  2. Add roasted red peppers, broth, sherry, 1/4 cup basil, salt, and pepper to pot. Lock lid.
  3. 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.
  4. 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.
  5. Ladle bisque into four bowls and garnish with remaining basil. Serve warm.