Chickpea Tomato Soup Recipe

This chickpea tomato soup is warm, comforting, and easy to make in one pot. I love how the chickpeas make it naturally creamy without adding dairy, and it’s perfect for a cozy lunch or simple dinner.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 People

Course: Dinner, Lunch

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

2 cans Chickpeas 15 oz each drained and rinsed
2 cans Diced tomatoes Fire-roasted or regular
1 medium Onion Yellow or white diced
3 cloves Garlic Minced
3 cups Vegetable broth Low-sodium preferred
2 tablespoons Olive oil Extra virgin
1 teaspoon Paprika Smoked or sweet
½ teaspoon Ground cumin Optional
½ teaspoon Dried oregano Or thyme
¼ teaspoon Red pepper flakes Optional
— — Salt To taste
— — Black pepper To taste
2 tablespoons Lemon juice Fresh is best
¼ cup Fresh parsley Chopped

Equipment

1 Large soup pot or Dutch oven Heavy-bottom works best
1 Cutting board Any size
1 Chef’s knife Sharp knife makes prep easier
1 Immersion blender Or regular blender
1 Wooden spoon For stirring

Method

Step 1:

I heat the olive oil in a large soup pot over medium heat. Once warm, I add the diced onion and cook for about 5 minutes, stirring occasionally, until soft and translucent.

Step 2:

I add the garlic, paprika, cumin, oregano, and red pepper flakes. I stir for about 30 seconds until fragrant, being careful not to burn the garlic.

Step 3:

I pour in the diced tomatoes with their juices and stir well, scraping the bottom of the pot to release any stuck bits.

Step 4:

I add the vegetable broth and bring the soup to a gentle boil.

Step 5:

Once boiling, I add the chickpeas, reduce the heat to medium-low, and let the soup simmer uncovered for about 20 minutes.

Step 6:

Using an immersion blender, I blend about one-third of the soup directly in the pot to thicken it while keeping some texture.

Step 7:

I stir the soup well, taste it, and adjust the salt and black pepper as needed.

Step 8:

I turn off the heat and stir in the lemon juice and chopped parsley. Then it’s ready to serve.

Notes

I like blending only part of the soup so it stays hearty and textured, but you can blend more if you prefer it smoother.
This soup keeps well in the fridge for up to 5 days and freezes nicely for up to 3 months.
If it thickens too much when reheating, I just add a splash of broth or water and stir.