Craving a hearty, rich, yet redeeming soup? This creamy tomato soup laden with chickpeas is the answer. I cannot get enough of it!
There’s nothing better than hot tomato soup on a chilly day, and this one is substantial enough to feel like a meal. If you’re a fan of my classic tomato soup, you’re going to love this chickpea variation.
This soup is based on my classic tomato soup recipe, which relies on some undetectable white beans for creaminess. I thought, why not try it with chickpeas? It worked wonderfully! I finished cooking the soup with the rest of the can of chickpeas for some extra texture and protein.
I also added a sprinkle of curry powder, which isn’t apparent but lends some mysterious complexity to the soup. This is a trick I’ve used in my popular lentil soup and vegetable soup recipes as well.
Chickpea Tomato Soup Tips & Notes
You’ll find the full recipe below, and it’s relatively simple. Here are just a couple of notes before you get started.
Start with great-tasting tomatoes.
Not all canned tomatoes are created equally; some taste so bad they can ruin a recipe. I prefer Muir Glen or Jovial brands, as well as San Marzano tomatoes. If you’re watching your sodium intake, choose no-salt-added tomatoes and add salt to taste.
Reserve most of the chickpeas.
We’ll bring the soup to a simmer with just 1/4 cup of the chickpeas and cook until they’re softened. Then, we’ll blend them into the soup—their starch lends a wonderful creaminess and body to the soup (butter helps, too). Then, we’ll pour the blended soup back into the pot, add the remaining chickpeas, and simmer the mixture until the chickpeas are nicely tender.
Use a stand blender for ultra-creamy results.
A decent stand blender will yield creamier results than a high-quality immersion blender. I wish it weren’t true! If you enjoy a super creamy soup, it’s worth the effort. I still enjoyed the results with the immersion blender, but it was not nearly as smooth.
Serving Suggestions
This hearty, bean-enriched soup is great with a grilled cheese sandwich or a simple side salad. Here are a few salads to consider:
More Tomato-Based Soups to Enjoy
My fellow tomato fans, these recipes are for you. Browse even more soup recipes here.
Please let me know how your soup turns out in the comments. I love hearing from you.
Chickpea Tomato Soup
This recipe for tomato soup with chickpeas is hearty, rich and satisfying. It’s a healthy tomato soup with beans for protein and texture. Recipe yields 4 generous bowls.
- In a Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the onion, salt and curry powder. Cook, stirring occasionally, until the onions are tender and turning translucent, 7 to 10 minutes. Add the tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.
- Add the tomatoes, vegetable broth, and just ¼ cup of the chickpeas. Stir to combine. Increase the heat to medium-high and bring the mixture to a simmer. Cook for 15 minutes, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer.
- Remove the pot from the heat and let it cool for a few minutes. Carefully transfer the remaining mixture to a blender, being sure not to fill past the maximum fill line (blend in batches if necessary). Add the butter, sugar, and several twists of black pepper. Securely fasten the lid and blend the soup until it’s completely smooth, being careful to avoid hot steam escaping from the lid.
- Return the soup to the pot and stir in the remaining chickpeas. Bring the mixture back to a gentle simmer and cook, stirring occasionally, for 15 more minutes or until the chickpeas are tender enough for your liking (careful when tasting, the soup is very hot).
- Turn off the heat. Since canned tomatoes vary in flavor, I always end up tinkering with this soup a bit at the end. Taste and, if necessary, add a little more sugar (to balance out the acidity of the tomatoes), pepper, and salt (I usually add another ¼ to ½ teaspoon).
- Serve in bowls topped with a heavy sprinkling of grated Parmesan and perhaps a light sprinkle of black pepper. This soup keeps well in the refrigerator, covered, for up to four days. Or, you can freeze leftovers for up to 3 months.
Notes
Recipe adapted from my Classic Tomato Soup (Lightened Up!).
*Tomato notes: Not all canned tomatoes are created equally. I like Muir Glen or Jovial brands. If you’re watching your sodium intake, choose no-salt-added tomatoes and add salt to taste.
Make it dairy-free/vegan: Replace the butter with 1 tablespoon of additional olive oil. Do not add cheese. You might like a dollop of vegan sour cream or a sprinkle of vegan Parmesan on top.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
