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Instant Pot Creamy Tomato Soup with Crispy Parmesan Chickpeas

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Warm up your chilly evenings with this velvety Instant Pot creamy tomato soup, enhanced by crispy parmesan chickpeas. Each spoonful offers a rich tomato flavor and a delightful crunch, making it the perfect comfort food for gatherings or quiet nights in. Quick to prepare and bursting with flavor, this recipe will surely become a family favorite.

Ingredients

Scale
  • 1 can (28 oz) whole tomatoes
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 3 cups low-sodium vegetable broth
  • 1/2 cup heavy cream
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp olive oil (divided)
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions

  1. Set the Instant Pot to sauté mode. Heat 1 tablespoon of olive oil and add the chopped onion. Sauté until translucent (3-5 minutes).
  2. Add the minced garlic and sauté for another 30 seconds until fragrant.
  3. Stir in the canned tomatoes (with juice), vegetable broth, oregano, salt, and pepper.
  4. Secure the lid and pressure cook on high for 10 minutes. Release pressure carefully.
  5. Blend the soup until smooth using an immersion blender. Stir in heavy cream and adjust seasoning if necessary.
  6. For crispy parmesan chickpeas, preheat your oven to 400°F (200°C). Toss chickpeas with remaining olive oil, salt, pepper, and grated Parmesan.
  7. Spread chickpeas on a baking sheet and roast for about 25-30 minutes or until golden brown.
  8. Serve the soup topped with crispy chickpeas; garnish with fresh herbs if desired.

Nutrition

Keywords: For a dairy-free version, substitute heavy cream with coconut milk. Enhance flavor by adding fresh basil or oregano. Store leftovers in an airtight container; they last up to four days in the fridge.

Find it online: https://masonrecipes.com/irresistible-instant-pot-creamy-tomato-soup-crispy-chickpeas/