Roasted Pepper, Tomato, & White Bean Soup

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Roasted Pepper, Tomato, & White Bean Soup
J
Jane

Servings:
6
Prep time:
00:10
1 Rating
5

A sweet and herb infused tomato soup good for lunch or dinner.

Ingredients

  • 2 tbsp olive oil
  • 1 1/2 cups (1 medium) onion
  • 2 tsp (4 cloves) garlic, minced
  • 1 Tuscan blend
  • 1 lb cherry tomatoes
  • 6 oz roasted red peppers, drained
  • 14.5oz can white beans (butter beans, cannellini, navy)
  • 4 cups vegetable broth
  • 2 cups water
  • optional to serve: croutons, chili oil, chopped black olives

Instructions

  1. Slow Cook: 1) Heat the oil in a skillet; soften onion for 3 minutes; turn off heat and stir in garlic; transfer to cooker. 2) Add Tuscan blend, cherry tomatoes, roasted peppers, white beans, broth, & water 3) Stir, cover and cook on LOW: 5-6 hours or HIGH: 2 - 2 1/2 hours. 4) Remove lid & transfer to a blender 5) Drizzle with chili oil, add croutons, black olives to taste.
  2. Pressure Cook: 1) Heat the oil on sauté function; soften onion for 3 minutes; turn off heat and stir in garlic. 2) Add Tuscan blend, cherry tomatoes, roasted peppers, white beans, broth, & water 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 5 minutes. 4) Vent with Quick Pressure Release. 5) Remove lid & transfer to a blender 6) Drizzle with chili oil, add croutons, black olives to taste.

Tips

Substitutions: Substitute the jar of roasted red peppers with 2 fresh red bell peppers. Add to the cooking at Step 1 along with the onions to bring some sweetness to the dish.