Instant Pot Creamy Tomato Soup with Crispy Parmesan Chickpeas

peasandcrayons.com

Maxine

1 onion, diced

2 to 3 cloves garlic, minced

1 TBSP olive oil or avocado oil

3 carrots, chopped

1 can (14.5 or 15 oz) tomato sauce

1 can (15 oz) fire roasted tomatoes, + extra as desired

1 TBSP tomato paste

1 cup vegetable broth

1 TBSP dried basil, or to taste

¼ tsp salt

½ tsp sugar (optional*)

¼ tsp oregano

3 oz cream cheese or cream, add to taste

salt and pepper to taste

note: note: 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.

subheading: crispy parmesan chickpeas:

1 can (15 oz) chickpeas

1 tablespoon extra virgin olive oil

2 TBSP finely grated Parmesan cheese (approx. ½ oz)

½ teaspoon garlic powder

½ teaspoon lemon zest

½ teaspoon sea salt

¼ teaspoon dried oregano

¼ teaspoon black pepper

Directions at peasandcrayons.com

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