Instant Pot Creamy Tomato Soup

By jiafei

2 Person

40 Minutes

0 Calories

You gonna love this quick and easy Instant Pot Creamy Tomato Soup with Crispy Parmesan Chickpeas! No matter which method you use, this soup is good! Creamy tomato soup has to be, hands-down, one of my favorite comfort foods of all time. I usually serve mine up with baked mozzarella balls, grilled cheese, or a cheesy quesadilla but lately, I’ve been keeping things light with my crispy parmesan roasted chickpeas on top. LOVE IT SO!

Ingredients

Crispy Parmesan Chickpeas

1/4 tsp. Black pepper
1/4 tsp. Dried oregano
1/2 tsp. Sea salt
1/2 tsp. Lemon zest
1/2 tsp. Garlic powder
2 tbsp. Finely grated parmesan cheese
1 tbsp. Extra virgin olive oil
15 oz. Can chickpeas

Pepper
3 oz. Cream cheese or heavy cream
1/4 tsp. Oregano
1/2 tsp. Sugar
1/4 tsp. Salt
1 tbsp. Dried basil
1 cup Vegetable broth
1 tbsp. Tomato paste
15 oz. Diced fire roasted tomatoes
15 oz. Tomato sauce
3 Carrots, chopped
1 tbsp. Olive oil or avocado oil
3 cloves Garlic, minced
1 Onion, diced

Method

01

Switch your pressure cooker to the saute function and saute onion in 1 TBSP oil for 3-5 minutes, until edges are golden and brown.
02

Next, add garlic and saute for a minute more to bring out the flavor.
03

Add seasoning (salt, oregano, basil, and (optional) sugar) along with carrots, tomatoes, tomato sauce, tomato paste, and broth.
04

Set to high pressure for 15 minutes and allow it to come to pressure, allowing a natural pressure release.
05

Add your cream cheese and puree using a handheld immersion blender until fabulously smooth and bisque-like. You can also blend the soup, in two batches, in your blender or food processor.
06

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.
07

Add all your roasted chickpeas on top (and a sprinkle of parmesan if you're feeling cheesy) and dive in!
08

Pre-heat oven to 400°F. Drain the chickpeas in a colander or sieve and rinse well.
09

Pat the chickpeas very dry with a clean dishtowel or paper towels. The drier the chickpeas, the crispier your result. If you have time, leave them to air-dry for a few minutes, and remove any chickpea skins that come off while drying.
10

Toss the chickpeas with olive oil and salt until all your little chick-peas are coated, then arrange in an even layer on a baking sheet.
11

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.
12

While still hot from the oven, toss the chickpeas with the spices and parmesan cheese.

Related Tags

Instant Pot Creamy Tomato Soup

5.0

( By jiafei )

01 Information

Grade easy
Serving 2 servings
Prep Time 15 Mins
Cook Time 25 Mins
Total Time 40 Mins

02 Ingredients

Crispy Parmesan Chickpeas

1/4 tsp. Black pepper

1/4 tsp. Dried oregano

1/2 tsp. Sea salt

1/2 tsp. Lemon zest

1/2 tsp. Garlic powder

2 tbsp. Finely grated parmesan cheese

1 tbsp. Extra virgin olive oil

15 oz. Can chickpeas

Pepper

3 oz. Cream cheese or heavy cream

1/4 tsp. Oregano

1/2 tsp. Sugar

1/4 tsp. Salt

1 tbsp. Dried basil

1 cup Vegetable broth

1 tbsp. Tomato paste

15 oz. Diced fire roasted tomatoes

15 oz. Tomato sauce

3 Carrots, chopped

1 tbsp. Olive oil or avocado oil

3 cloves Garlic, minced

1 Onion, diced

03 Method

Step 1

Switch your pressure cooker to the saute function and saute onion in 1 TBSP oil for 3-5 minutes, until edges are golden and brown.

Step 2

Next, add garlic and saute for a minute more to bring out the flavor.

Step 3

Add seasoning (salt, oregano, basil, and (optional) sugar) along with carrots, tomatoes, tomato sauce, tomato paste, and broth.

Step 4

Set to high pressure for 15 minutes and allow it to come to pressure, allowing a natural pressure release.

Step 5

Add your cream cheese and puree using a handheld immersion blender until fabulously smooth and bisque-like. You can also blend the soup, in two batches, in your blender or food processor.

Step 6

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.

Step 7

Add all your roasted chickpeas on top (and a sprinkle of parmesan if you're feeling cheesy) and dive in!

Step 8

Pre-heat oven to 400°F. Drain the chickpeas in a colander or sieve and rinse well.

Step 9

Pat the chickpeas very dry with a clean dishtowel or paper towels. The drier the chickpeas, the crispier your result. If you have time, leave them to air-dry for a few minutes, and remove any chickpea skins that come off while drying.

Step 10

Toss the chickpeas with olive oil and salt until all your little chick-peas are coated, then arrange in an even layer on a baking sheet.

Step 11

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.

Step 12

While still hot from the oven, toss the chickpeas with the spices and parmesan cheese.

04 Author