Hello friends! Let me brighten your day a little bit with a delicious, smooth, super healthy soup that is PACKED full of veggies. The flavor in this soup is complex and deep – you’d never guess it was just a mix of veggies that our Instant Pot has worked some major magic on!
The weather has actually been super warm here lately, but yesterday and today have been 50s and rainy, and it’s making me embrace the soup season for just a liiiiitttle bit longer. And this is the perfect soup for a rainy, cozy night!
This bisque is absolutely delicious all by itself, but it’s ten times more delicious when you serve it with a side of crusty, buttery bread (that you’ve maybe rubbed with a clove of raw garlic after it’s toasted, BUT I’M NOT GOING TO TELL YOU HOW TO LIVE YOUR LIFE OKAY).
It would also be the perfect soup to serve along side a sandwich, especially if that sandwich just so happens to be a grilled cheese that you can dip into the soup as you eat it. Just a mild suggestion because I love you and want only your happiness…
Let’s talk ingredients here, fam:
- Cherry tomatoes
- Red bell pepper
- Veggie broth
- Olive oil
Bing, bang, bong – throw it into the Instant Pot, puree with some olive oil once it’s cooked (olive oil emulsifies it to give a creaaaammmy feel), and you’ve got a super simple, super healthy dinner that will nourish your body and your soul. Got deep there, but I stand behind every word.Print
Instant Pot Veggie Bisque
This super simple weeknight dinner is loaded full of veggies for delicious and nutritious flavor!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 3 servings 1x
- 1 zucchini, diced
- 1 1/2 pounds cherry tomatoes
- 1 red bell pepper, diced
- 1 onion, diced
- 5–8 whole basil leaves
- 4 garlic cloves, minced
- 1/2 cup veggie broth
- 1/4 cup olive oil
- Add everything except the olive oil to your Instant pot and season liberally with salt and pepper.
- Cook for 12 minutes on high pressure and quick release the pressure when the time is up!
- Add your olive oil, puree until very smooth with an immersion blender (stick blender)*, and season to taste with salt and pepper
*If you don’t have an immersion blender, you can transfer and blend in a regular blender with the olive oil
Highly recommend serving this with some crusty, toasty bread!
- Serving Size: About 1 1/2 cup
- Calories: 253
- Sugar: 9 g
- Sodium: 25 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
If you make this or any of my other recipes, be sure to Instagram it and tag @thegarlicdiaries so I can see!