You catch the smell through the steam vent and suddenly you are starving. That sweet roasted scent hits you like a wave and you know somethin' good is coming. You might be sittin' there just waitin' but the pressure cooker is already doin' its thing, workin' some serious steam cues inside.
The valve hiss whispers that dinner is almost ready. You spot the float valve pushin' up, signalin' the pressure build is solid and the soup is cookin' perfect and fast. You feel kinda proud of yourself for gettin' this all together so quick.
Before you know it you'll be spoonin' creamy, velvety soup that tastes like it took hours but nope, just a half hour under pressure with fresh roasted veggies blended smooth. That smell alone is dang entice enough to get your belly ready. You gotta love this kinda fast comfort.
The Truth About Fast Tender Results
- The pressure cooker traps steam hot enough to tenderize veggies way faster than stovetop.
- You gotta watch that float valve to make sure pressure build is steady and soup cooks evenly.
- The valve hiss is your best hint that the cooking inside is happening right on time.
- Quick release means you dont gotta sit waitin' long once cook cycle ends and veggies stay perfectly soft but not mushy.
- Using these steam cues keeps you in control while gettin' tender veggies and creamy soup turn out flawless every time.
Everything You Need Lined Up
- 1 red bell pepper, diced
- 1 medium sweet potato, peeled and diced
- 1 yellow squash or zucchini, diced
- 1 small head cauliflower, diced
- 1 medium white onion, diced
- 4 cloves garlic, minced
- 2-3 cups vegetable broth
- 1 (15-ounce) can coconut milk
- 1 (15-ounce) can fire-roasted tomatoes
- 1 (15-ounce) can white beans, rinsed and drained
You also need 2 tablespoons olive oil, divided, fine sea salt and freshly cracked black pepper, plus 1 teaspoon each of ground cumin and smoked paprika. Line all this out before you start, makes it easier to cook without stopping.
Your Complete Cooking Timeline
- Preheat your oven to 400 degrees Fahrenheit. This gets the veggies ready for roasting which adds a nice caramel flavor.
- Spread out your diced red bell pepper, sweet potato, squash, cauliflower and onion on a large baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, then toss to coat.
- Roast those veggies for 25 to 30 minutes, flipping once halfway through so they cook evenly and get a little golden.
- While thats happenin', heat the remaining tablespoon of olive oil in a big pot over medium. Toss in your minced garlic and sauté till fragrant, about 1-2 minutes, but watch it close so it doesnt burn.
- Once veggies are roasted, transfer them into your pot. Pour in vegetable broth and coconut milk, stir it all up real good.
- Bring this mix to a gentle simmer and let it cook for 5 to 10 minutes. This helps all those flavors mingle and deepen.
- Time to use your immersion blender right in the pot or carefully blend in batches in a blender. Puree until this soup is smooth and creamy like you want.
- Give it a taste and add salt and pepper if you feel it needs a little more punch. Then get ready to serve this yumminess hot, maybe with some fresh herbs or a splash more coconut milk.
Easy Tweaks That Make Life Simple
- Swap fresh garlic for garlic powder if you forgot fresh ones but add it little by little so it doesnt overpower.
- If you dont have an immersion blender, a regular blender works but cool it a bit first to avoid steam splatters.
- Use frozen pre-cut veggies if you want to skip roasting and save time, but you miss that caramel roasted flavor kick.
- Add a splash of lime juice or some fresh herbs at the end for a fresh twist that lifts this creamy base up real nice.
When You Finally Get to Eat
You scoop up that first bowl and feel the warmth radiate right through the spoon. Creamy yet packed with roasted veggie goodness makes your mouth water before it even hits.
The subtle sweetness from the sweet potato and fire-roasted tomatoes plays nicely with the smoky paprika and cumin. Its kinda smooth but still got some body cause of those tender veggie bits.
That coconut milk wraps everything up in a soft, velvety finish you didnt know you needed. This soup feels like a big hug on a chilly day, comforting and satisfying you down to your soul.
How to Store This for Later
- Refrigerate: Put the cooled soup in an airtight container and it keeps good for about 3 to 4 days. Just reheat on stove or microwave when you wanna munch again.
- Freeze: This soup freezes real well. Portion it into freezer-safe bags or containers, freeze flat for faster thaw. Itll keep up to 3 months. Thaw overnight in fridge before reheating.
- Reheat Tips: When reheating, stir often to keep it creamy and smooth. Add a splash of broth or water if it gets too thick or clumpy after cooling.
Common Questions and Real Answers
- Q: Can I make this vegan? A: Yep, it already is vegan with coconut milk and veggie broth bodin' up the flavor without any dairy or meat.
- Q: Is roasting really necessary? A: You can skip roasting and cook veggies straight in the cooker, but you lose that sweet caramelization which adds depth.
- Q: What if I dont have fire-roasted tomatoes? A: Use regular canned tomatoes, but add a pinch of smoked paprika to keep the smoky vibe.
- Q: How does pressure cooking change texture? A: The cooker tenderizes the veggies super fast while keeping the creaminess intact without mushiness.
- Q: What if my float valve doesnt pop up? A: That means the cooker isnt at full pressure yet. Give it a few more minutes and make sure the seal and valve is set correctly.
- Q: Can I add other veggies? A: Totally! Carrots, celery, or even kale work great. Just adjust cooking time slightly if veggies are super firm.
For more tasty ideas, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy dinner option that’s perfect when time is tight. Or try our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels for a snack that’s packed with flavor. Don’t miss the Easy Marinated Cheese Appetizer with Salami & Green Olives perfect for entertaining or casual bites.
Creamy Vegetable Soup Pressure Cooker Recipe
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 red bell pepper diced
- 1 medium sweet potato peeled and diced
- 1 yellow squash or zucchini diced
- 1 small head cauliflower diced
- 1 medium white onion diced
- 4 cloves garlic minced
- 2-3 cups vegetable broth
- 1 15-ounce can coconut milk
- 1 15-ounce can fire-roasted tomatoes
- 1 15-ounce can white beans rinsed and drained
- 2 tablespoons olive oil divided
- fine sea salt to taste
- freshly cracked black pepper to taste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
Instructions
Instructions
- Preheat your oven to 400 degrees Fahrenheit. This gets the veggies ready for roasting which adds a nice caramel flavor.
- Spread out your diced red bell pepper, sweet potato, squash, cauliflower and onion on a large baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, then toss to coat.
- Roast those veggies for 25 to 30 minutes, flipping once halfway through so they cook evenly and get a little golden.
- While that's happenin', heat the remaining tablespoon of olive oil in a big pot over medium. Toss in your minced garlic and sauté till fragrant, about 1-2 minutes, but watch it close so it doesn’t burn.
- Once veggies are roasted, transfer them into your pot. Pour in vegetable broth and coconut milk, stir it all up real good.
- Bring this mix to a gentle simmer and let it cook for 5 to 10 minutes. This helps all those flavors mingle and deepen.
- Time to use your immersion blender right in the pot or carefully blend in batches in a blender. Puree until this soup is smooth and creamy like you want.
- Give it a taste and add salt and pepper if you feel it needs a little more punch.
- Then get ready to serve this yumminess hot, maybe with some fresh herbs or a splash more coconut milk.
