It’s THE perfect comfort food that’s made with healthy ingredients and is gluten-free and vegan too!
At my end, it’s freezing, and all I made for dinner tonight was a steaming bowl of Instant Pot Roasted Red Pepper and Tomato Bisque paired with my favorite one-hour-pull-apart garlic rolls. This red bell pepper and tomato bisque is my family-favorite, followed by Mexican corn soup. Later it’s blended until smooth and served hot topped with fresh parsley leaves and pinenuts. Trust me, on a cold winter night, this one-pot, soul-satisfying, and hearty red bell pepper bisque will warm you up from the inside out. Every time I make this bisque, all the bowls are licked clean, and I have my family requesting seconds of this delicious bisque!
Here is a reason why we love this bisque so much, it’s-
Nutrient-dense Flavor-packed Rich in vitamins High in Calcium, and Low in saturated fats. Thus, making it incredibly good for you!
» Red Bell Peppers – Roasted red bell peppers have always been my favorite as they pack the most nutrition. They are low in calories and loaded with vitamin A, vitamin C, fiber, folate, iron, and potassium. » Tomatoes – Equally are a great source of vitamin C, potassium, folate, and vitamin K. » Zucchini – is rich in antioxidants. It also contains magnesium, fiber, phosphorus, potassium, folate, and many more nutrients. » Carrots, as we all know, is a good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. Besides that, other essentials that make up this recipe are – » Onion and garlic – they are a staple in most soups. Always use fresh garlic pods to add flavor to your soups. » Crushed Tomato puree – I have used store-bought crushed tomatoes. Crushed tomato puree is chunky in texture and adds thickness and bisque like texture. Do not use tomato sauce or tomato sauce for this recipe. » Tamari is a flavor enhancer and balances the flavor in this recipe. Tamari is gluten-free, but if you eat gluten, you can swap Tamari with soy sauce. » Herbs and Spices » Vegetable stock – you can substitute with water, but you won’t have the same flavor. Stock adds a rich and deep flavor to this bisque.
Roasting the vegetables, and Making of the bisque.
Preheat oven to 425 degrees F. Rinse tomatoes and red bell pepper under tap water. Cut the peppers in half lengthwise, clean out the core and the seeds. Discard them. Slice tomatoes in halves. On a greased baking tray, arrange the tomatoes and bell peppers in a single layer with the cut-side down. Toss in garlic pods. Brush the tomatoes and bell pepper with oil and season with salt and pepper.
Bake them on the bottom shelf of the oven for 30 minutes.
Turn the Instant Pot to ‘Saute mode.’ Once it displays ‘hot,’ add oil to the insert. Add bay leaves and sauté for 1 minute. This way, the leaves will release more flavor.
Add chopped onions. Cook for 2-3 minutes until onions are soft and fragrant.
Add chopped carrots and cook for another 2 minutes.
Toss in chopped zucchini and mix to combine.
Stir in the tomato puree.
Add red chili flakes, rosemary, thyme, fresh basil leaves, and salt to the Instant Pot insert.
Pour in vegetable stock. Stir to combine.
Add tamari and brown sugar. Mix until combined.
Finally, add the roasted bell peppers, garlic, and tomatoes to the insert.
Turn the Instant Pot off. Close the lid and seal the pot. Press the Manual or pressure cook button and cook the Instant Pot Butternut squash curry for 8 minutes on HIGH.
Once the cooking time has elapsed, turn off the Instant Pot. Allow the pressure to release naturally. When the pin drops, carefully open the lid. Just before you blend the bisque, remove the bay leaves and discard.
Blend the Instant Pot Roasted Red Pepper and Tomato Bisque using an immersion blender until smooth. Serve Instant Pot Roasted Red Pepper and Tomato Bisque with some homemade garlic rolls and topped with fresh herbs or roasted chickpeas.
But everyone has their spice level. Hence, use your spice level as a guide.
Can you use store-bought roasted red tomatoes and Red Bell peppers?
Yes, you most certainly can. Not only will it save time, but it will also taste equally good. Drain the liquid and add the roasted bell pepper and roasted red tomatoes as directed in step 11.
What other additions can you make to this bisque?
This Instant Pot Roasted Red Pepper and Tomato Bisque has various vegetables, but you can add other veggies like sweet corn and mushrooms if you still like to add more. Add anywhere from 1/4 cup to 1/2 cup of each. This recipe is meatless. However, you can add any type of cooked meat you like.
Sliced avocado Crushed tortilla chips Croutons Shredded Cheddar cheese Sour cream Roasted chickpeas Coconut cream
Can you double on this Red bell pepper and tomato bisque?
Of course! This Instant Pot Roasted Red Pepper and Tomato Bisque recipe serves four. If you plan to accommodate a large gathering, then you might have to double up on the recipe.
How long is Red Bell pepper and tomato bisque good for?
Once prepared and cooked, this bisque will last in the refrigerator for 3-4 days in a sealed container. To freeze, allow the bisque to cool comfortably. Then transfer it to portion-sized containers or freezer bags and store them away.
Serving Suggestions
This Instant Pot Roasted Red Pepper and Tomato Bisque is a meal on its own, but a few of my favorite pairings include – » Bread – any bread, whether it’s garlic rolls or pull-apart garlic rolls, focaccia bread, honey wheat bread, or skillet rolls, they all an excellent complement for this bisque. » Salad – This one is my favorite. A bowl of tomato bisque and hearty quinoa salad or chickpea salad is like a match made in heaven. » Baked potatoes are always the favorite side dish of all time. Everyone loves them and is filling too! Should you make this Tomato bisque recipe, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
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