SERVES: 8
SERVING SIZE: 1 CUP
PREP: 5 MINUTES
PRESSURE: 8 MINUTES
TOTAL: 26 MINUTES
SETTINGS: SAUTÉ/PRESSURE COOK
RELEASE: NATURAL/QUICK
Warm and comforting, this creamy, colorful, low-carb soup is bursting with flavor and features a smoky, peppery flavor from roasted bell peppers that is balanced by the sweetness of the tomatoes.
2 tbsp butter
1⁄2 medium yellow onion, finely chopped
2 garlic cloves, minced
2 celery stalks, finely chopped
1⁄2 cup finely chopped carrots
4 cups chicken broth
28oz (800g) can diced tomatoes
3 tbsp tomato paste
12oz (340g) jar roasted red bell pepper strips, drained
1⁄2 cup heavy cream
11⁄2 tsp erythritol sweetener blend
2 tsp fine grind sea salt
1⁄2 tsp ground black pepper
2 tbsp full-fat sour cream (optional)
1 Select Sauté (Normal). Once the pot is hot, add the butter.
2 Once the butter is melted, add the onions, garlic, celery, and carrots to the pot. Sauté for 3 minutes or until the garlic becomes fragrant and the onions begin to soften.
3 Add the chicken broth, diced tomatoes (with canning liquid), tomato paste, and roasted bell peppers to the pot. Stir to combine.
4 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 8 minutes.
5 When the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.
6 Open the lid and add the heavy cream and sweetener. Using an immersion blender, purée the soup until a smooth consistency is achieved and no lumps remain.
7 Ladle the soup into serving bowls. Season with the salt and pepper, stir, and then top each serving with 1 teaspoon of the sour cream (if using). Serve hot.
tip To make this recipe dairy-free, substitute 1⁄2 cup unsweetened full-fat coconut milk for the heavy cream and 2 tbsp avocado oil for the butter.
CALORIES: 220 FAT: 14g NET CARBS: 8g PROTEIN: 5g