Description
A rich and creamy tomato soup made with wholesome ingredients and topped with crispy parmesan chickpeas.
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
- Set the Instant Pot to sauté mode. Heat 1 tablespoon of olive oil and add the chopped onion. Sauté until translucent (3-5 minutes).
- Add the minced garlic and sauté for another 30 seconds until fragrant.
- Stir in the canned tomatoes (with juice), vegetable broth, oregano, salt, and pepper.
- Secure the lid and pressure cook on high for 10 minutes. Release pressure carefully.
- Blend the soup until smooth using an immersion blender. Stir in heavy cream and adjust seasoning if necessary.
- For crispy parmesan chickpeas, preheat your oven to 400°F (200°C). Toss chickpeas with remaining olive oil, salt, pepper, and grated Parmesan.
- Spread chickpeas on a baking sheet and roast for about 25-30 minutes or until golden brown.
- Serve the soup topped with crispy chickpeas; garnish with fresh herbs if desired.
Notes
- Ensure to blend the soup thoroughly for a creamy texture.
- Customize the seasoning according to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg