5 from 60 votes
Instant Pot Creamy Tomato Soup with Crispy Parmesan Chickpeas
This Instant Pot Creamy Tomato Soup offers a smooth, bisque-like texture achieved by pressure cooking tomatoes, carrots, and seasonings, then blending them with cream cheese. The soup is accompanied by oven-roasted crispy Parmesan chickpeas seasoned with garlic, oregano, and lemon zest, providing a crunchy, savory topping that complements the rich tomato base with a contrasting texture.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
4
servings
Calories:
335 kcal
Course:
Soup
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 335
% 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.