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Creamy Chickpea Tomato Soup: A Delicious Instant Pot Recipe

I’m thrilled with this Instant Pot chickpea tomato soup I created, and it’s in the regular rotation. It’s easy to make and definitely fills you up with relatively healthy ingredients.

Don’t have an Instant Pot? That’s totally fine. You can make this on the stovetop, too. Check the notes in the recipe card near the bottom for instructions on how to convert this to a traditional recipe.

Enjoy a bowl of creamy chickpea tomato soup from your Instant Pot

This creamy chickpea tomato soup is one of my favorites now that the cold weather arrived in Chicago. It’s easy to make whether you use dried chickpeas or canned, and it’s easily a vegan meal if you swap out the chicken stock for vegetable stock.

Regardless, it’s naturally gluten-free and dairy-free – just what you need for all those New Year’s resolutions. The speed I can make this in my Instant Pot means this makes a great weeknight meal, too.

Creamy chickpea tomato soup recipe

How to Cook Dried Chickpeas in your Instant Pot

And yes, you absolutely can make dried chickpeas in your Instant Pot. As with most of my Instant Pot recipes (have you seen my balsamic tomato soup recipe yet?), you can make this with either the Lux or the Duo.

Dried chickpeas cost less than canned, and they have no added ingredients. Make sure you soak them overnight in the liner first, then rinse until the water runs clear.

Return the chickpeas to your Instant Pot liner, and cover them with three to four inches of water. Close the lid and be sure the vent is sealed.

Turn to bean/chili for 25 minutes. Let release naturally for 15 or more minutes, then release the remaining pressure. Drain the chickpeas, saving the water for other uses if you choose. Aquafaba is great in lots of dishes.

How do I safely blend the tomato chickpea soup at the end?

When I blend most items, I use an immersion blender. It’s quick and easy and the safest method, but to get the right texture for this soup, I prefer a high-quality traditional blender. 

When you use a traditional blender for hot liquids, you must follow safety precautions. Consider buying an immersion blender for pretty much any other recipe though; it’s one of the most used tools in my kitchen.

When working with hot liquids, fill your blender no more than one-third full. Place the top on securely, then use a kitchen towel to hold it on firmly while you blend.

The heat builds up pressure inside the blender, which is why you need to not fill it too full and take precautions with the lid. The last thing you want is the top popping off and spraying hot soup everywhere.

After you do the first batch, pour it back into the pot or into a serving container and repeat with as many batches as you need to blend the entire pot.

How to Make This Creamy Chickpea Tomato Soup Recipe

Once you have your chickpeas cooked, set them aside for a few minutes. Turn your Instant Pot to saute, and add the oil while you chop your onion. Add the onion and tomato paste and stir. Cook for two to three minutes, then turn it off.

Return the chickpeas to your Instant Pot. If you use canned chickpeas, drain and rinse the chickpeas then add to your Instant Pot.

Be sure you have a total of 3 cups of cooked chickpeas. Add the diced tomatoes with their juice, garlic, paprika, pepper, and chicken stock.

(Go ahead, get the most out of your Instant Pot and make homemade chicken stock in it, too.)

Close the lid and seal the vent again, and set it to soup for fifteen minutes. Let it release naturally for ten to fifteen minutes, then release the pressure the rest of the way. Open the pot and stir in the coconut milk.

This works best with a high quality blender. I tried it the first time with my immersion blender, but I couldn’t quite get the texture I wanted. Moving it to my blender made it perfectly smooth.

See the safety notes above about blending hot liquids.

Taste for seasoning and adjust as necessary. I like it thick, but add more chicken stock to create a thinner soup if you choose.

Instant pot chickpea tomato soup vegan

Serve immediately. My kids loved it as is, but I like sprinkling some fresh grated Parmesan over the soup. This will keep in the fridge in a sealed container for two to three days.

Have you ever had chickpea tomato soup? What’s your favorite Instant Pot recipe?

Check out some of my favorite Instant Pot recipes:

Creamy Chickpea Tomato Soup

This delicious and creamy chickpea tomato soup is quick to make in the Instant Pot. You can also make this on the stovetop (instructions in notes). Naturally gluten and dairy-free, you can make this soup vegan easily. Or top this kid-friendly meal with a sprinkle of fresh Parmesan for even more flavor. It's a comforting and hearty soup with nutritious ingredients.
4.77 from 13 votes
Print Pin Rate
Course: Soup
Cuisine: American
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 15 minutes
Additional Time: 25 minutes
Total Time: 45 minutes
Servings: 13 cups
Calories: 180kcal
Author: Michelle

Ingredients

  • 1 tablespoon oil
  • 1 medium onion chopped
  • 2 tablespoons tomato paste
  • 5 cloves garlic chopped
  • 3 cups cooked chickpeas
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cans diced tomato with their juices
  • 3 cups chicken stock
  • salt and pepper to taste
  • 1 can coconut milk

Instructions

  • Turn Instant Pot to saute, and add oil while you chop the onion. Add onion and tomato paste, then stir. Cook for two to three minutes, then turn it off.
    1 tablespoon oil, 1 medium onion, 2 tablespoons tomato paste
  • Add chickpeas, diced tomatoes with their juice, garlic, paprika, 1/2 teaspoon salt, 1/4 teaspoon pepper, and chicken stock to Instant Pot. Close lid, seal the vent, and set to soup for fifteen minutes.
    5 cloves garlic, 3 cups cooked chickpeas, 2 teaspoons smoked paprika, 1/2 teaspoon salt, 2 cans diced tomato with their juices, 3 cups chicken stock, 1/4 teaspoon pepper
  • Let Instant Pot release naturally for ten to fifteen minutes, then release the pressure the rest of the way. Open and stir in the coconut milk.
    1 can coconut milk
  • Add soup to the blender slowly; don't fill it more than a third of the way full at any time for safety. Use a kitchen towel to hold on the lid to ensure pressure doesn't build up and push the top off. Once some soup is blended, return it to the Instant Pot and ladle out more of the chunky soup. Repeat until all the soup is smooth.
  • Taste for seasoning and adjust as necessary. Serve immediately. This keeps in the fridge sealed for two to three days.
    salt and pepper

Notes

  • To make it vegan, swap the chicken stock for vegetable stock or water. Feel free to add more stock after cooking to make the soup thinner if you prefer.
  • To make this on the stove, follow instructions for sauteeing up to seal the pressure cooker. Instead, bring to a boil, covered. Then turn to a simmer and cook for 30-45 minutes. Follow the remaining instructions.
  • For more tips and tricks, be sure to read the full article above.

Nutrition

Serving: 1cup | Calories: 180kcal | Carbohydrates: 20g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 125mg | Fiber: 4g | Sugar: 7g

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.

This delicious Instant Pot recipe for creamy chickpea tomato soup is a great winter weeknight meal. With the new year, it happens to be paleo friendly, and it's also naturally gluten and dairy free. That said, serve this kid-friendly soup with a sprinkle of Parmesan cheese if your dietary restrictions allow.

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