Creamy Tomato Chickpea Soup

Creamy Tomato Chickpea Soup is a warm, nourishing dish made with tender chickpeas simmered in a rich tomato base, blended to velvety smoothness and finished with a touch of cream. It is hearty enough for a full meal yet refined enough to serve as a comforting, flavourful starter.

Why You’ll Love This Recipe

This soup combines plant-based protein from chickpeas with the bright, tangy depth of tomatoes, creating a robust and satisfying flavour profile. It is simple to prepare, budget-friendly, and ideal for both vegetarian and dairy-free adaptations. The texture is smooth and luxurious, and the soup thickens naturally without heavy thickeners. It reheats exceptionally well and pairs beautifully with bread, salads, or grilled sandwiches.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Cooked chickpeas (canned or pre-cooked)

• Onion, chopped

• Garlic, minced

• Olive oil

• Crushed tomatoes or tomato purée

• Vegetable broth

• Dried basil or Italian seasoning

• Smoked paprika

• Salt

• Ground black pepper

• Heavy cream or coconut milk

• Fresh basil or parsley for garnish

Directions

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until softened and translucent.

2. Stir in garlic and cook briefly until fragrant.

3. Add chickpeas, crushed tomatoes, and vegetable broth. Mix well.

4. Season with basil, smoked paprika, salt, and pepper.

5. Bring the mixture to a gentle boil, then reduce the heat and simmer for 15–20 minutes.

6. Use an immersion blender to purée the soup until smooth, or transfer to a countertop blender in batches.

7. Return the soup to the pot and stir in the cream or coconut milk.

8. Adjust seasonings and continue simmering for an additional 5 minutes.

9. Serve warm, garnished with herbs if desired.

Servings and Timing

Serves 4 servings.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

• Add red pepper flakes for heat.

• Stir in cooked pasta or rice to make the soup more filling.

• Add roasted red peppers for a smoky, sweet flavour.

• Replace cream with coconut milk for a dairy-free version.

• Add spinach or kale at the end for extra greens.

Storage/Reheating

Refrigerate in an airtight container for up to 4 days.
Reheat gently on the stovetop over low to medium heat, adding a splash of broth if the soup thickens too much.
Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I leave the soup chunky instead of blending it?

Yes, blend partially or not at all depending on your preferred texture.

Do I need to drain canned chickpeas?

Yes, draining and rinsing removes excess sodium and improves the flavour.

Can I use fresh tomatoes?

Yes, but cook them down longer to intensify their flavour.

Why is my soup too acidic?

Add a teaspoon of sugar or a splash of cream to balance the acidity.

Can I thicken the soup without cream?

Simmer longer or add more chickpeas before blending.

Can I add protein?

Cooked chicken, sausage, or tofu may be added after blending.

Should I peel the chickpeas?

It is unnecessary; blending creates a smooth texture.

Can I use chicken broth instead of vegetable broth?

Yes, though the soup will no longer be vegetarian.

How can I make it spicier?

Add cayenne, chili powder, or a drizzle of chili oil.

What can I serve with this soup?

Crusty bread, grilled cheese sandwiches, or a fresh salad complement it well.

Conclusion

Creamy Tomato Chickpea Soup is a warm, comforting, and flavourful dish suited to all seasons. Its smooth texture, balanced flavour, and flexibility make it an excellent addition to both simple weeknight meals and more elaborate dinner menus.

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