Tomato Red Pepper Cheese Soup - Instapot Recipe
Prep time
Cook time
Total time
This quick and easy tomato soup recipe will satisfy even the pickiest eater and it can be made in 15 minutes.
Recipe type: Soup
Cuisine: American
Serves: 6 bowls
  • 3 cans of stewed tomatoes
  • ¼ onion - diced
  • ½ red bell pepper - diced
  • 3 garlic cloves
  • 1 Tb. olive oil
  • 2 Tb. butter
  • 1½ t. oregano
  • Chicken broth
  • ½ block of cream cheese
  • Salt and Pepper to taste
  1. Use Instapot saute function. Add olive oil, butter, diced garlic, onions and red peppers. Saute until soft.
  2. Add 3 cans of stewed tomatoes, oregano and S/P.
  3. Add chicken broth until soup level reaches ½ inch below the fill line.
  4. Set Instapot on Soup/Pressure Cooker function for 5 minutes.
  5. After releasing all steam (make sure to cover the release valve with a towel and use protective covering on hands) open the lid and add the cream cheese.
  6. Return the lid for a few minutes.
  7. Use an immersion blender to blend all ingredients.
  8. Serve, topped with cheddar cheese.
Recipe by The FABulous Journey at