Tomato & roasted red pepper soup in the Instant Pot!



-2 tsp balsamic vinegar

-1 small sweet onion peeled and diced

-1 stalk celery diced

-8 medium tomatoes seeded and chopped into quarters

-12 ounce jar roasted red peppers drained & diced

-3 cups low sodium Veggie broth

-1 tbsp Red Wine

-1/2 cup chopped fresh basil leaves

-1 cup almond milk

-Splash of coconut milk

-Pinch of salt & pepper to taste

-For heat can add chili pepper flakes

1. Sauté chopped onions and celery in Instant Pot® with the balsamic vinegar and about 2tb of the veggie broth for about 5 min, or until onions become translucent.


2. Add tomatoes and sauté 3 minutes, or until tomatoes start to break down.


3. Add roasted red peppers, rest of the broth, red wine, 1/4 cup basil, salt, and pepper to pot. Close lid and pressure cook on high pressure for 7 min. Quick release when timer finishes.


4. Add almond milk and stir, then transfer mixture to a blender and blend till smooth.


5. Garnish with more basil & a swirl of coconut milk.


Modified from @instapotrecipes

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