Step 1

Preheat oven to 400F.

Step 2

Cut the pepper in half and take out seeds.

Step 3

Cut the onions into quarters and the tomatoes in half.

Step 4

Place all the vegetables in a lined baking sheet and cover well with 3 tbsp of oil.

Step 5

Bake in the oven for about 25-30 mins until pepper starts to look charred.

Step 6

Take out the tray and while hot, place just the peppers on a plate and cover with foil (this will steam them and make it easier to peel). Set aside for 5 mins.

Step 7

Turn on the instant pot to saute mode and add 1 tbsp oil, 3 sliced garlic cloves and the tomato paste and sautee a few mins.

Step 8

Peel the tomato and the pepper (peel should come off easily) and add them in the pot along with the onions.

Step 9

Add all other ingredients (broth, coconut cream, chilli powder, salt and basil).

Step 10

Pressure cook for 10 mins and manually release pressure.

Step 11

Blend soup using a hand blender and adjust seasoning.

Step 12

Top with croutons, fresh basil, and more coconut cream if you like.