Instant Pot Creamy Tomato Soup with Crispy Parmesan Chickpeas
We’re loving this quick and easy Instant Pot Creamy Tomato Soup with Crispy Parmesan Chickpeas! No pressure cooker? No problem! Stove-top instructions also available in the post below. Vegetarian + GF
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 servings
Author Jenn Laughlin - Peas and Crayons
- 1 onion, diced
- 2-3 cloves garlic, minced
- 1 TBSP olive oil or avocado oil
- 3 carrots, chopped
- 15 oz can tomato sauce
- 15 oz can diced fire roasted tomatoes extra as desired
- 1 TBSP tomato paste
- 1 cup vegetable broth
- 1 TBSP dried basil or to taste
- 1/4 tsp salt
- 1/2 tsp sugar optional*
- 1/4 tsp oregano
- 3 oz cream cheese or heavy cream (add to taste)
- salt and pepper to taste
CRISPY PARMESAN CHICKPEAS
- 15 oz can chickpeas
- 1 TBSP extra virgin olive oil
- 2 TBSP finely grated Parmesan cheese approx. 1/2 oz
- 1/2 tsp garlic powder
- 1/2 tsp lemon zest
- 1/2 tsp sea salt
- 1/4 tsp dried oregano
- 1/4 tsp black pepper
FOR THE SOUP
Switch your pressure cooker to the saute funtion and sauté onion in 1 TBSP oil for 3-5 minutes, until edges are golden and brown.
Next add garlic and sauté for a minute more to bring out the flavor.
Add seasoning (salt, oregano, basil, and (optional) sugar) along with carrots, tomatoes, tomato sauce, tomato paste, and broth.
Set to high pressure for 15 minutes and allow to come to pressure, allowing a natural pressure release.
Add your cream cheese and puree using a hand held immersion blender until fabulously smooth and bisque-like. You can also blend the soup, in two batches, in your blender or food processor.
Lastly, give the soup a taste and adjust broth/tomato/seasoning to taste, adding any extra of whatever you prefer to get your ideal thickness and flavor.
Add all your roasted chickpeas on top (and a sprinkle of parmesan if you're feeling cheesy) and dive in!
FOR THE CHICKPEAS
Pre-heat oven to 400°F
Drain the chickpeas in a colander or sieve and rinse well.
Pat the chickpeas very dry with a clean dishtowel or paper towels. The drier the chickpeas, the crispier your end result. If you have time, leave them to air-dry for a few minutes, and remove any chickpea skins that come off while drying.
Toss the chickpeas with olive oil and salt until all your little chicka-peas are coated, then arrange in an even layer on a baking sheet.
Roast on the center rack for 20 to 25 minutes until crispy on the outside and soft in the middle. Stir or shake the pan of chickpeas at the 10 minute mark for even crispiness.
While still hot from the oven, toss the chickpeas with the spices and parmesan cheese.
Yields approx. 2-3 large bowls or 4 smaller servings.
* I add a pinch of sugar to my tomato soup to help cut the natural acidity of the tomatoes. My husband requests this little addition a lot. The carrots and cream cheese also help, so if needed feel free to skip the sugar and add a little extra carrot/cream to the mix, to taste.