This chickpea tomato soup is an easy one-pot recipe and a delicious twist on your classic canned tomato soup. Family dinner ready in minutes!
We love serving this chickpea tomato soup over rice, paired with a side of grilled cheese sandwiches. Who can resist the classic combo of grilled cheese and tomato soup -- or a fun twist like this!
Why We Love This Recipe
Here are a few of our top five reasons we love this chickpea tomato soup:
- It's quick and easy. This soup comes together in no time, perfect for busy weeknights.
- It's convenient. The ingredients are simple, making it easy to whip up whenever we need a meal.
- Uses pantry staples. This recipe includes common ingredients that I typically have on hand, so there's no need for a special trip to the store.
- Fairly healthy. We love a nutritious option that is packed with protein, fiber, and vitamins, making it a great choice for a balanced meal.
- Our kids love it, too! This soup is a hit with the whole family!
This soup checks all the boxes for a satisfying, delicious meal.
Ingredients
This recipe uses simple, easy-to-find ingredients that come together for a quick lunch or dinner for your family. Here's what you need:
- 3 tablespoons olive oil
- 1 teaspoon turmeric
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cumin
- ⅛ teaspoon ginger
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (10 oz) condensed tomato soup
- 1 can (14 oz) vegetable broth
- ½ cup coconut cream
Then whip up some steamed rice and a few grilled cheese sandwiches for serving.
What are Chickpeas?
Also known as garbanzo beans, chickpeas are commonly used in Mediterranean, Indian and Middle Eastern cuisines. They are small, round, and beige in color. Hummus is made of ground chickpeas!
Chickpeas offer versatility in tomato soup, soaking in the juices and spices. They pack in nutritional value with plant-based protein, fiber, vitamins and minerals. Chickpeas add a heartier, creamier texture, creating a more filling tomato soup.
How to Make Tomato Soup with Chickpeas
This is one of the easiest soup recipes, aside from just opening a can. We're transforming your classic tomato soup into something more flavorful with just a few simple steps:
- Heat oil in a large pot, add spices.
- Stir in onion, garlic and chickpeas. Cook until just soft.
- Add the soup, broth and cream. Stir to combine and mash half of the chickpeas into the soup.
- Cook until heated through.
It doesn't get more simple than that!
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Photos by Lindsay Evers Photography
Recipe Card
Chickpea Tomato Soup
Ingredients
- 3 tablespoons olive oil
- 1 teaspoon turmeric
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cumin
- ⅛ teaspoon ginger
- ½ cup finely chopped onion
- 2 cloves garlic minced
- 15 oz chickpeas drained and rinsed
- 10 oz condensed tomato soup
- 14 oz vegetable broth
- ½ cup coconut cream
- Steamed white rice , for serving (optional)
Instructions
- Heat oil in a large pot over medium heat. (I use my 6 quart Dutch oven). Add the turmeric, salt, pepper, cumin, and ginger; cook 30 seconds while stirring.
- Stir in the onion, garlic and chickpeas. Cook over medium heat for 8 minutes, until chickpeas are just softened.
- Pour in the tomato soup, vegetable broth and coconut cream. Stir to combine, while mashing a few of the chickpeas with the back of the spoon. Simmer 7-8 minutes, until soup thickens and is heated through.
- Serve hot as a stand alone soup or over rice.
