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Roasted Red Pepper Soup

Simple yet hardy vegetable soup. Naturally thicken with potato to make it Gluten Free. Substitute Vegetable stock to go vegan

Recipe Type:  Soups and Stews
Servings  4
6    red bell peppers –cut thick julienned  
2    red onions –cut thick julienned  
4    plum tomatoes –cut thick julienned  
2  clove  garlic minced  
1    potato peeled, diced *  
6  cup  chicken stock  
1  cup  white wine (Chardonnay)  
2  tablespoon  olive oil  
1  tablespoon  Sea Salt   
1  teaspoon  White Pepper  

  1. Place the inner pot into the Pressure Cooker. Place the oil in the inner pot. Press the Soup/Stew button. Set time to 15 min
  2. Add the red peppers, garlic and onion. Cook until they get soft 3-4 minutes then add tomatoes, and white wine cook additional 2-3 minutes
  3. Add the chicken stock and potato
  4. Place the lid on the Pressure Cooker, lock the lid and switch the pressure release valve to closed.
  5. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM.  Press the CANCEL Button. Switch the pressure release valve to open. When the steam is completely released, remove the lid.

Potato is used to give the soup body and naturally thicken with out flour and makes the soup gluten free.