We’re loving this quick and easy Instant Pot Creamy Tomato Soup with Crispy Parmesan Chickpeas! Stove-top instructions also available below. Vegetarian + GF
So I totally make all my soups in my Instant Pot now. Like seriously, all of them. It’s glorious because I get slow simmered flavor in a fraction of the time, often with little to no effort on my part. If you’re in the market for one, let me be the annoying friend shouting “DOOOOO IT!!!!” from the rooftops.
Since I know most of you haven’t taken that leap yet, I’m including complete stove top instructions for ya. After all, that’s how I made this tomato soup pre-IP!
No matter which method you use, this soup is good! Creamy tomato soup has to be, hands-down, one of my favorite comfort foods of all time. I usually serve mine up with baked mozzarella balls, grilled cheese, or a cheesy quesadilla but lately I’ve been keeping things light with my crispy parmesan roasted chickpeas on top. LOVE IT SO!