Instant Pot Creamy Tomato Chickpea Soup

When you think of comfort food in a bowl, our creamy tomato + chickpea soup is all that and some. Made in the Instant Pot, this soup recipe is perfect for the cold weather.

You will need: – extra virgin olive oil – onion – minced garlic – diced tomatoes – chickpeas – fresh cilantro – vegetable stock – coconut milk – ground cumin – ground thyme – flaky sea salt – freshly cracked black peppercorn

1. Turn the Instant Pot on the Sauté setting. 2. Add two tablespoons of extra virgin olive oil. When the oil is hot, add the onions and minced garlic. Continue to cook until the onions are soft, about 4-6 minutes.

3. Add the diced tomatoes, coconut milk, chickpeas, cilantro, vegetable stock, ground cumin, ground thyme, flaky sea salt, and freshly cracked black peppercorns.

4. Blend ingredients in blender until creamy. Place back into Instant Pt and set to warm

Top with diced red onions, red peppers, thin slices of serrano peppers, and grated parmesan cheese

Drizzle with extra virgin olive oil and dust with some quality flaky sea salt, if desired

Serve and enjoy!

For more delicious recipes visit A Worthey Read!