Instant Pot Creamy Tomato Soup with Crispy Parmesan Chickpeas
User Reviews
5
Instant Pot Creamy Tomato Soup with Crispy Parmesan Chickpeas
Description
The Instant Pot Creamy Tomato Soup begins with sautéing onions and garlic to build a flavor base, then adding tomatoes, tomato sauce, carrots, broth, and herbs before pressure cooking. After cooking, cream cheese is blended in to create a smooth, creamy soup with a mild tomato flavor balanced by the natural sweetness of carrots and subtle herb notes. Optional sugar can be added to reduce acidity.
The crispy Parmesan chickpeas are prepared separately by seasoning canned chickpeas with olive oil, Parmesan cheese, garlic powder, lemon zest, and spices, then roasting them until crunchy. These chickpeas add a savory, textured topping that contrasts the soup’s creamy smoothness.
The soup serves well as a light lunch or starter, pairing the warm, velvety tomato base with the flavorful crispness of the chickpeas. Adjust seasoning and thickness after blending according to preference. This recipe yields around two large servings or four smaller bowls, suitable for sharing or leftovers.
Pressure cooker instructions streamline preparation, with stovetop alternatives available. The soup can be modified by adding more cream or carrots instead of sugar for balancing acidity. Nutritional information is estimated and should be adjusted as needed.
Ingredients
- 1 onion diced
- 2-3 cloves garlic minced
- 1 TBSP olive oil or avocado oil
- 3 carrot chopped
- 15 oz tomato sauce canned
- 15 oz diced fire roasted tomatoes extra as desired, canned
- 1 TBSP tomato paste
- 1 cup vegetable broth
- 1 TBSP basil or to taste, dried
- ¼ tsp salt
- ½ tsp sugar optional*
- ¼ tsp oregano
- 3 oz cream cheese add to taste, or heavy cream
- salt to taste
- black pepper to taste
CRISPY PARMESAN CHICKPEAS
- 15 oz chickpeas canned
- 1 TBSP extra virgin olive oil
- 2 TBSP Parmesan Cheese approx. 1/2 oz, finely grated
- ½ tsp garlic powder
- ½ tsp lemon zest
- ½ tsp salt sea salt
- ¼ tsp oregano dried
- ¼ tsp black pepper
Instructions
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.
Notes
- This recipe makes approximately 2 large bowls or 4 smaller one-cup servings.
- A pinch of sugar helps balance the tomato acidity, but extra carrot or cream cheese can be added instead if preferred.
- Oven-roast chickpeas at 400°F for a flavorful, crunchy topping that enhances the soup’s texture.
- Use the pressure cooker for convenience following the provided instructions or stovetop methods if preferred.
- Adjust seasoning and soup thickness after blending to personal taste.
- Nutrition facts are estimates; adjust ingredients and serving size appropriately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 26mg | 9% |
| Sodium | 1807mg | 75% |
| Potassium | 775mg | 16% |
| Fiber | 9g | 36% |
| Sugar | 13g | 26% |
| Vitamin A | 9038IU | 181% |
| Vitamin C | 16mg | 18% |
| Calcium | 167mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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