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dipping bread into a hearty soup in a white bowl
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5 from 1 vote

Instant Pot Roasted Red Pepper Tomato Soup

Roasted red peppers, tomatoes, and red lentils are cooked with other vegetables in a pressure cooker to create this fantastically flavorful healthy and hearty soup or bisque.
Prep Time25 mins
Cook Time30 mins
Course: Appetizer, Main Course, Soup
Cuisine: American
Keyword: instant pot soup, lentils, pressure cooker soup, red pepper, red pepper tomato soup, soup, tomato
Servings: 8
Calories: 124kcal
Cost: $5


  • Pressure Cooker
  • immersion blender, suggested


  • Olive oil
  • 2 red bell peppers
  • 1 onion chopped
  • 2 carrots chopped
  • 2 stalks celery chopped
  • 4 cloves garlic minced
  • 1 14 oz. can diced tomatoes can use regular or fire roasted
  • 1 cup red lentils rinsed
  • 2 tablespoons tomato paste
  • 5 cups vegetable broth chicken broth if not vegan
  • 2 teaspoons dried thyme or 4 - 5 sprigs fresh thyme
  • 1 tablespoon dried oregano or 2 tablespoons fresh oregano
  • Salt & pepper to taste


  • goat cheese
  • fresh parsley


To roast peppers:

  • Heat oven to 500 degrees.
  • Prepare a baking sheet with foil and grease with olive oil.
  • Wash and dry your peppers, then deseed. Place on baking sheet, skin side up.
  • Roast for 15 to 20 minutes, or until skins are blackening.
  • Remove from oven and allow to cool. After cooling, remove the charred skins, or keep them on- it's up to you which you prefer.
    roasted red pepper pieces after being roasted on a sheet pan topped with aluminum foil

To make the soup:

  • Set Instant Pot to Saute. When hot, add 1 tablespoon olive oil. Add onions, carrot and celery and cook until soft, about 4 to 5 minutes.
    carrots, onions, and celery in an instant pot pressure cooker
  • Add garlic, tomatoes with juices, and roasted peppers. Stir together.
    tomatoes carrots, onions, and celery in a pressure cooker pot
  • Add lentils, tomato paste, broth and seasonings. Mix everything together and turn pot to off.
    dried herbs on top of a chunky soup in a pressure cooker
  • Lock lid in place and make sure valve is set to Seal.
  • Set Manual cook "high" for 9 minutes.
  • When cook time is up, allow for natural release for 10 minutes.
  • Release any remaining pressure and open lid. Let cool for 2 - 3 minutes, then ladle about 4 cups of soup into blender. Blend until chunks of veggies are no longer visible. Pour back into pot and stir. Or you can use an immersion blender if you have one. 
    a scoop of roasted red pepper soup made in a pressure cooker pot
  • Taste and adjust seasonings as desired. Serve in soup bowls, and garnish with goat cheese and fresh parsley.
    marble countertop with a white spoon, turquoise napkin, fresh parsley and a bowl of pepper and tomato soup with goat cheese


Garnish suggestions: feta cheese, goat cheese, sharp white cheddar or gouda. Top with croutons, fresh herbs like parsley or basil, or dip a piece of crusty sliced French bread. 
*** To ensure it is gluten free, verify you have purchased gluten free lentils.
****To ensure it is vegan, make sure you are not using cheese or an animal based broth.


Calories: 124kcal | Carbohydrates: 24g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 705mg | Potassium: 494mg | Fiber: 9g | Sugar: 6g | Vitamin A: 3940IU | Vitamin C: 47mg | Calcium: 57mg | Iron: 3mg