We’re loving this quick and easy Instant Pot Creamy Tomato Soup with Crispy Parmesan Chickpeas! No pressure cooker? No problem! Stove-top instructions also available in the post below. Vegetarian + GF
Yields approx. 2 large bowls or 4 one-cup servings.
* I add a pinch of sugar to my tomato soup to help cut the natural acidity of the tomatoes. My husband requests this little addition a lot. The carrots and cream cheese also help, so if needed feel free to skip the sugar and add a little extra carrot/cream to the mix, to taste.
These are the electric pressure cooker instructions. For stove top instructions, see blog post below.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Recipe by Peas and Crayons - Instant Pot Creamy Tomato Soup with Crispy Parmesan Chickpeas https://peasandcrayons.com/2017/02/instant-pot-creamy-tomato-soup.html