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

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Course: Soup

Cuisine: American

Diet: Gluten Free

Prep Time: 5

Cook Time: 15

Additional Time: 25

Total Time: 45

Servings: 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

Equipment

Immersion Blender

Blender

Food Storage Containers

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

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