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It's after Labor Day, people, which means it might be time to ditch the always-Instagram-ready tomato toast for a steaming bowl of creamy tomato soup. And I found just the recipe to make this week.
I'm typically one to pair my tomato soup with gooey grilled cheese or even cheesier croutons, but there's something about topping this Instant Pot version with crispy Parmesan chickpeas that makes me want to run home, flick my multi-cooker to sauté, and never look back.
Would you look at that? That's the first step of this recipe. Switch your Instant Pot to sauté and cook an onion in a tablespoon of oil until the edges are golden. Add in garlic and seasonings along with carrots, tomatoes, tomato sauce, tomato paste, and vegetable broth. Set your IP to high pressure for 15 minutes. After allowing for a natural pressure release, add in cream cheese and purée with an immersion blender or regular blender until smooth but still thick.
Top with roasted Parmesan chickpeas and voila! The end results are pretty Instagram-able, too.
Don't worry if you don't have an Instant Pot — the recipe also includes instructions for a stovetop version of the soup. (But really, you should probably get an Instant Pot because soup season means IP season.)
→ Get the Recipe: Instant Pot Creamy Soup with Crispy Parmesan Chickpeas from Peas and Crayons
More Delicious Soup Recipes from Kitchn
What's your favorite fall soup recipe?