Pressure Cooker Spicy Roasted Tomato Soup

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 6 customer reviews
Pressure Cooker Spicy Roasted Tomato Soup
Pressure Cooker Spicy Roasted Tomato Soup


Mealthy Tip

For additional smoky and roasted notes, use in smoked paprika in this recipe. You won’t regret investing in a new ingredient when you taste the incredible flavor smoked paprika adds to every dish!

Nutrition Facts

Per Serving: 115 calories; 8g fat; 10.5g carbohydrates; 2g protein; 0mg cholesterol; 1043mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 10

Amount Per Serving
Calories 115 Calories from Fat 71
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0.0g
Polyunsaturated Fat 1.0g
Monounsaturated Fat 5.4g
Cholesterol 0mg 0%
Sodium 1043mg 43%
Total Carbohydrate 10.5g 4%
Dietary Fiber 3g 13%
Sugars 6.0g
Protein 2g
Vitamin A 28% Vitamin C 66%
Calcium 5% Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(6 Reviews)

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What others are saying

Image of George Delamea

George Delamea says:

I HAD to try this with grilled cheese because of the addition of the roasted red pepper. It really hit the spot. So much so, in fact, that I made a second grilled cheese. Shouldn't have, but I did. Did not have red wine vinegar. Used apple cider vinegar instead. Not sure how greatly that altered the intended flavor, but it was still pretty tasty.

Image of Loren Schaffer

Loren Schaffer says:

I will confess... I chose this recipe because I'm totally lazy. You had me at: pressure cooker, 30 minutes, only having to chop onion and garlic. And voila, amazing tomato soup came out of my Multipot. It really doesn't get better than good.

Image of DC Cote

DC Cote says:

Delicious recipe! I added full fat coconut milk and nutritional yeast for topping, and skipped the croutons. It was creamy with robust flavor. My Multipot comes in handy for quick meals like this, best investment ever.

Image of Sheila Long

Sheila Long says:

Anytime I can use roasted red peppers in a recipe, it's a win. I used chicken broth (not vegan) and it was so good. I topped it with cheese too!

Image of Jeremy Hughes

Jeremy Hughes says:

Smoky paprika was the perfect addition this roasted red pepper and tomato soup. The texture wasn't quite what I expected, but this could have been due to the fact that I did not use the immersion blender for very long. Still, the flavor was incredible, I love this recipe.

Image of Michael Rhoads

Michael Rhoads says:

As other reviews have commented, this is an exceptionally easy and delicious recipe. Used regular hot Hungarian paprika but doubled the amount. Just the right kick for my tastes. Awesome with a grilled cheese with artisan Tuscan bread!