This Chickpea Tomato Soup Recipe is the ultimate weeknight meal. You will love how easy and fast it is to cook.
We focus on fresh flavors that make every bite delicious. Knowing how to make Chickpea Tomato Soup is a great kitchen skill.
It is hearty, healthy, and perfect for cold days. All the Ingredients for Chickpea Tomato Soup are easy to find.
Tell Me About This Chickpea Tomato Soup
Rich Flavor Profile: The tomatoes provide a bold base while chickpeas add a lovely nutty depth.
Creamy Texture: This dish feels silky and smooth, especially if you blend a portion of the broth.
Quick Cooking Time: You can finish this entire meal in under thirty minutes from start to finish.
Budget Friendly: It uses simple pantry staples that keep your grocery bill very low and affordable.
Meal Prep Friendly: This soup stores perfectly in the fridge for a quick lunch the next day.
Equipment List
Large Cooking Pot: This is necessary for holding the broth and all the vegetables safely.
Sharp Chef Knife: You need this to chop your onions and garlic into small pieces.
Sturdy Wooden Spoon: This tool helps you stir the soup without scratching your cooking pot surface.
Measuring Cups: Use these to get the right amount of broth and tomatoes every time.
Immersion Blender: This is optional if you want a smoother texture for your finished tomato soup.
Ingredients You Need for Chickpea Tomato Soup
Olive Oil: This provides a healthy fat base for cooking the onions and garlic.
Yellow Onion: Diced onion adds a natural sweetness and aroma to the soup base.
Fresh Garlic: Minced garlic brings a savory punch that balances the acidity of tomatoes.
Crushed Tomatoes: Canned tomatoes create the thick, red heart of this tasty soup recipe.
Chickpeas: These add protein and a satisfying texture to keep you full longer.
Vegetable Broth: This liquid makes the soup base and adds savory flavor to the pot.
Dried Oregano: A simple herb that gives the soup a classic Mediterranean flavor profile.
How to Assemble
1. Sauté the aromatics
Heat your oil in a large pot over medium heat. Add the diced onions and cook them until soft. Stir in your garlic and cook for just one minute.
2. Combine the base
Pour in the crushed tomatoes and the vegetable broth. Use your spoon to stir everything well. Make sure the heat remains at a medium setting.
3. Simmer and finish
Add the chickpeas and the oregano to the pot. Let the soup simmer for fifteen minutes. Finally, taste and add salt or pepper if needed.
Recipe Success Tips
➡️ Rinse your canned chickpeas well to remove any excess starch before cooking.
➡️ Use high-quality vegetable broth for the best depth of flavor in your soup.
➡️ If you want a thicker soup, mash some chickpeas against the pot side.
➡️ Serve your soup with a side of Paula Deen Southern Biscuits Recipe for dipping.
➡️ Add a splash of fresh lemon juice at the end for extra brightness.
How To Store Leftover
Let the soup cool down completely before you put it away. Pour the leftovers into an airtight container for the best safety.
Keep the container in your fridge for up to four days. You can also freeze portions for up to three months easily.
FAQs about Chickpea Tomato Soup
Can I add spinach to this soup? Yes, stir in a handful of fresh baby spinach during the last two minutes of cooking. It wilts perfectly and adds extra color and vitamins.
Is this soup vegan? Yes, this recipe is entirely plant-based. It contains no meat or dairy products. It is a fantastic option for anyone following a vegan or vegetarian diet.
What can I serve with this? This soup pairs beautifully with crusty bread or a side of Hairy Bikers Coleslaw Recipe. It also goes well with a simple green side salad.
Nutritions
| Calories | 280 kcal |
| Protein | 10g |
| Fiber | 8g |
| Fat | 7g |
Conclusion
Making this soup is a wonderful way to enjoy a healthy meal. We hope you love this simple and tasty kitchen experiment today.
Share your results with us and keep cooking delicious food daily. Your family will surely ask for a second bowl very soon.
Chickpea Tomato Soup Recipe
Ingredients
- 2 tbsp Olive oil
- 1 whole Onion Diced
- 3 cloves Garlic Minced
- 28 oz Crushed tomatoes
- 15 oz Chickpeas Drained and rinsed
- 2 cups Vegetable broth
- 1 tsp Dried oregano
- 1 pinch Salt and pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté the onions until they are soft and translucent.
- Add minced garlic and cook for one minute until fragrant.
- Pour in the crushed tomatoes and the vegetable broth.
- Stir in the chickpeas and the dried oregano.
- Simmer the soup for fifteen minutes on low heat.
- Season with salt and pepper to your personal taste.
- Serve warm in bowls with a side of crusty bread.
