Instant Pot Creamy Tomato Soup with Crispy Parmesan Chickpeas
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (20)

Instant Pot Creamy Tomato Soup with Crispy Parmesan Chickpeas

NUTRITION · PER SERVING40M COOK
CAL 17%·PRO 22%
CARBS 37G44% OF CAL
10G FIBER0G ADDED0G INTRINSIC13G OTHER14G TOTAL SUGAR
FAT 17G47% OF CAL
6G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A velvety tomato soup with crispy parmesan-coated chickpeas for texture and protein. Quick, creamy, and satisfying as a light main course.

mainamericansoupgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 onion, diced
  • 2-3 cloves garlic, minced
  • 1 TBSP olive oil or avocado oil
  • 3 carrots, chopped
  • 15 oz can tomato sauce
  • 15 oz can diced fire roasted tomatoes (extra as desired)
  • 1 TBSP tomato paste
  • 1 cup vegetable broth
  • 1 TBSP dried basil (or to taste)
  • 1/4 tsp salt
  • 1/2 tsp sugar (optional*)
  • 1/4 tsp oregano
  • 3 oz cream cheese or heavy cream ((add to taste))
  • salt and pepper to taste
  • 15 oz can chickpeas
  • 1 TBSP extra virgin olive oil
  • 2 TBSP finely grated Parmesan cheese (approx. 1/2 oz)
  • 1/2 tsp garlic powder
  • 1/2 tsp lemon zest
  • 1/2 tsp sea salt
  • 1/4 tsp dried oregano
  • 1/4 tsp black pepper
PREP
15M
SODIUM
1648MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.