Instant Pot Creamy Tomato Soup with Crispy Parmesan Chickpeas

Step 1

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.

Step 2

Next add garlic and sauté 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 to come to pressure, allowing a natural pressure release.

Step 5

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.

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

Step 9

Drain the chickpeas in a colander or sieve and rinse well.

Step 10

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.

Step 11

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.

Step 12

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 13

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