Welcome, my friends, to my new Favorite Thing to Eat. It’s called 21 Day Fix Roasted Red Bell Pepper Soup, and it’s a creamy, smoky bowl of deliciousness that is restaurant quality – but without the heavy cream or sodium.
It really is that good. Or at least, so says Charles, and he’s not really all that into my healthy, veggie-based soups. But this one? He loved it.
And while this would be great for freezing, we didn’t have enough left over to freeze (not this time, anyway). We went through a huge batch of this red pepper soup in a kind of embarassingly short amount of time.
21 Day Fix Roasted Red Bell Pepper Soup
First! This recipe is based off my Instant Pot Cauliflower Goat Cheese Soup recipe. Cauliflower soup might not sound good, but y’all – it’s some velvety smooth deliciousness and you need to try it.
Prep time: 20 minutes
Cook time: 7 minutes (after it comes to pressure in the Instant Pot)
Serves: 8-9 (serving size is 1 cup)
Ingredients:
- 2 tablespoons olive oil
- 1 head cauliflower, chopped
- 2-3 cloves garlic, diced
- 1 medium onion, chopped
- 4 cups low-sodium chicken broth
- 2 12 oz jars roasted red bell peppers in water
- 1 6 oz can tomato paste, no sugar added
- 1 tsp parsley flakes
- salt and pepper, to taste
- 8 oz goat cheese, cut into chunks
- Optional garnish: Greek yogurt, parsley
Directions:
READ THIS BEFORE YOU MAKE IT: This recipe was made using a 6qt Instant Pot. If your pot is larger, you’ll need to adjust accordingly.
Also, altitude can affect your cook time – here’s a really helpful post about how to adjust your pot for altitude.
Turn Instant Pot on to sauté. Pour in the olive oil, and once warm, add cauliflower, garlic and onions. Stir occasionally and sauté until onions start to get soft.
Turn off sauté mode and put remaining ingredients, except for the goat cheese, into the Instant Pot.
Place the lid on the Instant Pot. Close and make sure it’s in the lock position, and that your valve is set to “seal.” Set the pot to “Pressure Cook” (or manual) for 7 minutes. Once done, release pressure immediately.
Remove lid carefully. Use an immersional blender (this highly rated immersion blender is less than $20 on Amazon) to blend until creamy. If you don’t have an immersion blender, you can blend batches in a traditional blender. I usually scoop about a third of the soup into my blender, blend, then move it another large bowl. Repeat until it’s all been blended.
Once blended, stir the goat cheese into the soup until it melts. You might need to heat the soup up again depending on how long it took you to blend.
Serve with a dollop of Greek yogurt and some parsley (other options: a whole wheat crouton, gated cheese, or no toppings at all…it’s fine without any extras!).
21 Day Fix Roasted Red Bell Pepper Soup - Instant Pot
Ingredients
- 2 tbsp olive oil
- 1 head cauliflower chopped
- 2-3 cloves garlic diced
- 1 medium onion chopped
- 4 cups low-sodium chicken broth
- 2 jars roasted red bell peppers in water
- 1 6 oz can tomato paste
- 1 tsp parsley flakes
- 8 oz goat cheese cut into chunks
- salt and pepper to taste
- Optional garnish: Greek yogurt parsley
Instructions
- READ THIS BEFORE YOU MAKE IT: This recipe was made using a 6qt Instant Pot. If your pot is larger, you'll need to adjust accordingly. Also, altitude can affect your cook time.
- Turn Instant Pot on to sauté. Pour in the olive oil, and once warm, add cauliflower, garlic and onions. Stir occasionally and sauté until onions start to get soft.
- Turn off sauté mode and put remaining ingredients, except for the goat cheese, into the Instant Pot.
- Place the lid on the Instant Pot. Close and make sure it's in the lock position, and that your valve is set to "seal." Set the pot to "Pressure Cook" (or manual) for 7 minutes. Once done, release pressure immediately.
- Remove lid carefully. Use an immersional blender (this highly rated immersion blender is less than $20 on Amazon) to blend until creamy. If you don't have an immersion blender, you can blend batches in a traditional blender. I usually scoop about a third of the soup into my blender, blend, then move it another large bowl. Repeat it's all been blended.
- Once blended, stir in the goat cheese in chunks until mixed in.
- Serve with a dollop of Greek yogurt and some parsley (other options: a whole wheat crouton, gated cheese, or no toppings at all...it's fine without any extras!).
Video
Notes
Nutrition
The 21 Day Fix program is always changing, and while I do my very best and never want to mess up, please always double check the container counts yourself!
21 Day Fix container counts, per serving (each serving is 1 cup – as you can see this is heavy on the greens, so go ahead and double up…just don’t forget to double the container counts, too):
- 1 green
- .5 blue
- .75 teaspoons
Weight Watchers Freestyle Points: 6 per bowl (use less goat cheese to reduce points!)
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This recipe looks awesome. How big are the jars of red peppers.?
12 ounces! 🙂
Which aisle do you typically find the jar of roasted peppers? I have never seen these
In my store they’re near the olives and pimentos! 🙂
#1) I need to know if you drain the water-packed, jarred roasted peppers before adding them to the soup. You did not specify. #2) Also, I’ve only seen jarred roasted peppers in oil. Can these be used if drained and rinsed?
Thanking you in advance.
Hi JoAnn! You can drain the peppers or dump them in with the water (I have done it both ways). I would drain them if they’re in oil…you don’t need to rinse them unless you are watching the amount of oil (for WW or 21DF or calorie count, for example).
I made this last week and it was absolutely fantastic! I made/used my own roasted peppers and used 4 large ones. My question: have you tried any other cheeses instead of goat cheese for an alternate option? Thanks for this wonderful recipe!
So glad you liked it! I love this one so much. I haven’t made it with other cheeses, but a couple I would bet are good would be feta or cheddar!
[…] Instant Pot Roasted Bell Pepper Soup – Another pressure cooker delight, but this one with so much color and flavor from those bell peppers. This one also freezes well! […]