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Instant Pot Veggie Bisque

March 26, 2020 by Annie Chesson 1 Comment

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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:

  • Zucchini
  • Cherry tomatoes
  • Red bell pepper
  • Onion
  • Basil
  • Garlic
  • 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.

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Instant Pot Veggie Bisque

Instant Pot Veggie Bisque - This smooth, flavorful soup is loaded up with tons of veggies! Serve with some crusty bread and you’ve got a simple, delicious dinner! TheGarlicDiaries.com

This super simple weeknight dinner is loaded full of veggies for delicious and nutritious flavor!

  • Author: Annie Chesson
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 3 servings 1x

Ingredients

Scale
  • 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

Instructions

  1. Add everything except the olive oil to your Instant pot and season liberally with salt and pepper.
  2. Cook for 12 minutes on high pressure and quick release the pressure when the time is up!
  3. Add your olive oil, puree until very smooth with an immersion blender (stick blender)*, and season to taste with salt and pepper

Notes

*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!

Nutrition

  • 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

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Filed Under: 30 Minute Meals, All Recipes, Appetizers, Dinner, Fall Recipes, Gluten Free, Instant Pot, Lunch, One Pot Meals, Paleo, Soup, Vegetarian, Whole 30 Tagged With: easy bisque, easy dinner, easy instant pot, easy vegan, gluten free soup, instant pot, instant pot bisque, instant pot sop, instant pot soup, paleo soup, vegan instant pot, vegan paleo, vegan whole 30, veggie bisque, whole 30 soup

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Comments

  1. PickAkayak says

    March 27, 2020 at 4:52 am

    Its look tasty and something I would love to try, thanks for sharing… up to make one myself :)

    Reply

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Annie Chesson
I am a passionate Christian, wife, cooking addict, and mom to the two sweetest boys in the world! Join me in my journey to create delicious, flavorful food. More About Me...

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