Family Friend by Lukas VolgerVelvety Tomato Soup, Loaded Up
This one-pot creamy tomato soup with chickpeas and greens simmers up fast in the pressure cooker for rich, comforting flavor with less time and cleanup.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 1 28-ounce can crushed tomatoes
- 2 cups vegetable broth
- ½ cup coconut milk or heavy cream
- Salt and freshly ground black pepper to taste
- 1 15-ounce can chickpeas drained and rinsed
- 2 cups chopped kale or spinach
Instructions
Instructions
- Heat olive oil in your pressure cooker on medium heat till it shimmers just right.
- Toss in the chopped onion and cook till it gets all soft and kinda translucent, about 5–7 minutes.
- Stir in minced garlic, oregano, and red pepper flakes. Cook for 1 minute until aromatic.
- Add tomato paste to the cooker and stir for 2 minutes to develop flavor.
- Pour in crushed tomatoes and vegetable broth. Stir and bring it to a boil.
- Seal the lid, set to pressure cook for 10 minutes. Wait for natural pressure release.
- Once pressure is released, open lid and add rinsed chickpeas and chopped greens.
- Stir in the coconut milk or cream. Season with salt and pepper.
- Simmer on low heat for 5 minutes until greens are wilted and chickpeas heated through.
Notes
Store leftovers in the fridge for 4 days or freeze up to 3 months. Reheat gently with splash of broth.