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Creamy Tomato Chickpea Soup, comforting, fast and very easy to make with ingredients you most likely have in your pantry.
I’ve been making a lot of easy soups lately, not even a slow cooker required and most of them are ready in less than an hour.
But did I ever mention that tomato soup is my all time favorite? I make tomato basil soup all the time, but recently decided to try something different, like adding chickpeas to it. This helped to make the soup creamy, thick and extra delicious!
I’m all about eating seasonal and healthy food, but at this time of the year, I think it is the perfect tim to cheat and make a soup using canned tomatoes and chickpeas. Of course I don’t do it all the time, but tomatoes are not in season right now and I made sure I did not sacrifice this soup’s flavor! I also added some coconut milk for creamier texture. The extra dose of protein from the chickpeas is always appreciated.
I can’t be happier because of the fact that my husband doesn’t like tomato soup! Yay! I usually double this recipe, just to have enough for myself.
Make some grilled cheese and enjoy a bowl of this light and flavorful soup.
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Creamy Tomato Chickpea Soup
Video
Ingredients
FOR THE SOUP:
- 1 Tbsp olive oil
- 1/2 medium onion, , chopped
- 2 garlic cloves, , minced
- 1 tsp paprika
- 1/2 tsp dry basil
- 1/4 tsp dry thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp sugar
- 2 tsp balsamic vinegar
- 1 – 14 oz (200 grams) can tomatoes, not drained
- 1 cup canned chickpeas, (about 1/2 14 oz can)
- 1 cup water
- 1 cup (vegetable or vegan) stock
- 1/2 cup coconut milk, (dairy milk/cream is fine)
FOR GARNISHING (OPTINONAL):
- red pepper flakes
- olive oil for drizzling
- fresh basil
Instructions
- In a medium pot heat olive oil over medium heat. Cook onions for 1 minute and then add garlic. Cook for another 30 seconds.
- Add paprika, basil, thyme, salt, pepper and sugar. Add balsamic vinegar and stir.
- Add in tomatoes and chickpeas. Stir, then add water and stock.
- Simmer soup for 20-30 minutes. Then let it cool for at least 10 minutes.
- Transfer to a blender and puree until smooth.
- Then transfer back to the pot and stir in milk/cream. Cook on medium low for 2-3 more minutes.
- Adjust the flavor, add more salt or pepper.
- Garnish with red pepper flakes, olive oil or basil (optional).
- Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy To Make Soups:
Roasted Garlic And Mushroom Quinoa Soup
Roasted Cauliflower And Boursin Soup
Broccoli Soup With Blue Cheese Croutons
I love tomato soup! Can’t wait to try your version! Pinned!
This soup looks wonderful, I love tomato soup, never crossed my mind to add some chickpeas inside. Good idea:)
This soup looks incredible, Mira! I love creamy tomato soup and the addition of chickpeas is such a great idea! Wish I had a big bowl right now!
I love the simplicity of this soup. It looks wonderful, Mira!
Gorgeous bowl of comforting soup! Tomato soup is one of my favorites, and I so loved the addition of the chickpea. YUMMY!
Your photography is getting more and more gorgeous! It’s getting warm here but I love to cook soup no matter what season it is. Sharing of course!
I first had this soup in Modina Italy and it has been a favorite in our house! we add a small amount of homemade pasta to the soup..and it is a complete mail. BTW .. Tomato is one of my favorites too!!
Thanks Janice!
Would it be a good idea to add wine at the balsamic/sugar step? If so, would you replace some of the balsamic and sugar with wine? Just asking cause I love this recipe. Thanks!
Honestly it all depends on what wine you add. I personally wouldn’t replace it, because I like balsamic, but yes, you can definitely swap it with sweeter wine. Let me know how it turns 🙂