Creamy Tomato + Chickpea Soup (Instant Pot Recipe) (2024)

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. Grab the recipe down below!

Creamy Tomato + Chickpea Soup

I developed this recipe because I wanted to create a new and more substantive tomato soup, and with the addition of chickpeas, I have succeeded. But I didn’t stop because I also wanted to add lots of nutrients and so I tossed in onions, garlic, coconut milk, and a handful of fresh cilantro. This is a super delicious plant-based soup that’ll make you get up and do a little dance. True story!

The winter can be loosely translated to mean it’s time for warm and delicious comfort foods, right? And there’s not much that soothes the soul like hot steamy bowls of soup when the winds are howling up a storm outside. So, mother nature, we ain’t paying you no mind because we got a big pot of delicious soup to keep us feeling all warm and fuzzy inside, and our Creamy Tomato + Chickpea Soup does all that and more.

And to make this soup even better, this beautiful soup can be made in your Instant Pot using only the Sauté setting. Now, that’s doing something, wouldn’t you say? So, grab your Instant Pot, and let’s get this simply amazing and yummy soup to the table.

How to make Creamy Tomato + Chickpea Soup in the Instant Pot

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 2 cloves of minced garlic
• 1 28-ounce can diced tomatoes
• 2 cups chickpeas, drained
• 1 cup fresh cilantro
• 1 1/2 cup vegetable stock
• 1/2 cup coconut milk
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground thyme
• flaky sea salt
• freshly cracked black peppercorn

Optional Toppings: diced red onions, diced red peppers, thin slices of Serrano peppers

Equipment:

• Instant Pot
• Hand-Held Mixer

Directions:

1. Turn the Instant Pot on theSauté 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. When it comes to blending the ingredients together you have a couple of options: 1. You can ladle the mixture into a blender and blend using the high setting until the mixture is creamy, then transfer the soup back into the Instant Pot and select the Warm setting to keep the soup warm. 2. Or you can leave the ingredients in the Instant Pot and use a handheld or wand mixer to blend all of the ingredients until the mixture is creamy, after blending the soup select the Warm setting to keep the soup warm.
5. As far as toppings go, I used diced red onion, red peppers, and thin slices of Serrano peppers. I also love freshly grated Parmesan cheese and homemade herb croutons as a topping for this soup as well.
6. Drizzle with extra virgin olive oil anddust with some quality flaky sea salt.
7. Serve.

Find more soup recipes to try:

Instant Pot Minestrone Soup with Ham

30-Minute Recipe: Instant Pot Lasagna Soup

40+ of the Best Hearty Slow Cooker Soup Recipes