Creamy Chickpea Tomato Soup Recipe

There’s something magical about a bowl of warm, velvety soup that soothes your soul and satisfies your hunger. This Creamy Chickpea Tomato Soup is everything you need when you crave cozy soup recipes that are both healthy and packed with flavor. Made with simple, wholesome ingredients, this hearty soup recipe transforms pantry staples into a restaurant-quality dish in just 30 minutes.

Whether you’re searching for quick soups for dinner or healthy soup recipes to add to your weekly rotation, this delicious soup recipe checks all the boxes. The combination of protein-rich chickpeas, tangy tomatoes, aromatic spices, and creamy coconut milk creates a symphony of flavors that will have you coming back for seconds. Plus, it’s naturally vegan, budget-friendly, and incredibly easy to make!

Why You’ll Love This Creamy Chickpea Tomato Soup

This recipe stands out among the best soup recipes ever for several compelling reasons:

Quick and Easy: Ready in just 30 minutes from start to finish, making it perfect for busy weeknights when you need simple soup recipes that don’t compromise on taste.

Nutrient-Dense: Chickpeas provide plant-based protein and fiber, while tomatoes deliver vitamins and antioxidants. It’s one of those healthy soup recipes that actually tastes indulgent.

Budget-Friendly: Uses affordable canned ingredients and pantry staples, so you can enjoy a hearty soup recipe without breaking the bank.

Naturally Vegan: Made with coconut milk for creaminess, this soup is dairy-free and suitable for various dietary preferences.

Versatile: Enjoy it as a light lunch, pair it with crusty bread for dinner, or serve it as an elegant starter for guests.

Creamy Chickpea Tomato Soup Recipe

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This Creamy Chickpea Tomato Soup is a hearty, healthy, and incredibly delicious recipe that comes together in just 30 minutes. Made with pantry staples like canned tomatoes, chickpeas, and coconut milk, this vegan soup is packed with flavor, protein, and comfort in every spoonful.

• Author: Marie
• Prep Time: PT10M
• Cook Time: PT20M
• Total Time: PT30M
• Yield: 4
• Category: Soup
• Method: Simmering
• Cuisine: American
• Diet: Vegan

Ingredients

1 Tbsp olive oil

1/2 medium onion, chopped

2 garlic cloves, minced

1 tsp paprika

1/2 tsp dry basil

1/4 tsp dry thyme

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp sugar

2 tsp balsamic vinegar

1 – 14 oz (200 grams) can tomatoes, not drained

1 cup canned chickpeas (about 1/2 14 oz can)

1 cup water

1 cup vegetable or vegan stock

1/2 cup coconut milk (dairy milk/cream is fine)

Red pepper flakes (optional, for garnish)

Olive oil for drizzling (optional, for garnish)

Fresh basil (optional, for garnish)

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Instructions

1. In a medium pot heat olive oil over medium heat. Cook onions for 1 minute and then add garlic. Cook for another 30 seconds.

2. Add paprika, basil, thyme, salt, pepper and sugar. Add balsamic vinegar and stir.

3. Add in tomatoes and chickpeas. Stir, then add water and stock.

4. Simmer soup for 20-30 minutes. Then let it cool for at least 10 minutes.

5. Transfer to a blender and puree until smooth.

6. Transfer back to the pot and stir in milk/cream. Cook on medium low for 2-3 more minutes.

7. Adjust the flavor, add more salt or pepper.

8. Garnish with red pepper flakes, olive oil or basil (optional).

9. Serve warm and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days.

This soup freezes beautifully for up to 3 months.

For extra creaminess, add an additional 1/4 cup of coconut milk.

Use fire-roasted tomatoes for deeper flavor.

Add spinach or kale before blending for extra nutrition.

Ingredients You’ll Need

Here’s everything you need to create this comforting bowl of goodness:

Main Soup Ingredients

Optional Garnishes

• Red pepper flakes for heat
• Extra virgin olive oil for drizzling
• Fresh basil leaves for color and aroma

Step-by-Step Instructions

Follow these simple steps to create your perfect bowl of creamy chickpea tomato soup:

Step 1: Sauté the Aromatics

Heat 1 tablespoon of olive oil in a medium pot over medium heat. Add the chopped onions and cook for about 1 minute until they start to soften. Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning. This creates the aromatic foundation for your soup.

Step 2: Add Spices and Seasonings

Stir in the paprika, dried basil, dried thyme, salt, black pepper, and sugar. Let the spices toast for about 30 seconds to release their essential oils and deepen their flavors. Add the balsamic vinegar and stir everything together, letting it sizzle briefly.

Step 3: Build the Soup Base

Add the canned tomatoes with their juices and the chickpeas to the pot. Stir everything together, then pour in the water and vegetable stock. Give it a good stir to combine all the ingredients evenly.

Step 4: Simmer to Perfection

Bring the mixture to a gentle simmer and let it cook for 20-30 minutes. This allows the flavors to meld together beautifully and the chickpeas to soften further. Once done, remove from heat and let the soup cool for at least 10 minutes before blending.

Step 5: Blend Until Silky Smooth

Carefully transfer the cooled soup to a blender. Blend on high speed until completely smooth and creamy. Work in batches if necessary, and be cautious when blending hot liquids.

Step 6: Add Creaminess

Pour the blended soup back into the pot and stir in the coconut milk. Heat over medium-low for 2-3 minutes, stirring occasionally until warmed through. Taste and adjust seasoning with additional salt or pepper if needed.

Step 7: Garnish and Serve

Ladle the soup into bowls and garnish with red pepper flakes for heat, a drizzle of olive oil for richness, and fresh basil leaves for a pop of color. Serve warm with crusty bread or crackers.

Pro Tips for the Best Results

Use Good Quality Canned Tomatoes: San Marzano or fire-roasted tomatoes add exceptional flavor to your soup.

Don’t Skip the Cooling Step: Allowing the soup to cool slightly before blending makes it safer and results in a smoother texture.

Adjust Consistency: If your soup is too thick, add more stock or water. If it’s too thin, simmer it longer to reduce.

Taste and Season: Always taste before serving and adjust salt, pepper, or acidity with a splash of vinegar or lemon juice.

Make It Creamier: For an extra luxurious texture, add an additional 1/4 cup of coconut milk or cream.

Storage and Meal Prep

This soup is perfect for meal prepping and actually tastes even better the next day!

Refrigerator: Store in an airtight container for up to 5 days. Reheat on the stovetop or microwave, adding a splash of water or stock if needed.

Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Make-Ahead Tip: Prepare the soup through step 6, then store without garnishes. Add fresh toppings just before serving.

Variations and Substitutions

Protein Boost: Add cooked white beans or lentils along with the chickpeas for extra protein.

Extra Veggies: Stir in spinach, kale, or roasted red peppers before blending for added nutrition.

Spice It Up: Add a pinch of cayenne pepper or red pepper flakes to the spice mix for more heat.

Dairy Version: Replace coconut milk with heavy cream or half-and-half for a traditional creamy finish.

Herb Variations: Try fresh oregano or rosemary instead of basil and thyme for a different flavor profile.

Serving Suggestions

This creamy chickpea tomato soup pairs beautifully with:

• Crusty sourdough bread or garlic bread
• Grilled cheese sandwich for the ultimate comfort meal
• A fresh green salad with vinaigrette
• Buttery crackers or croutons
• A glass of chilled white wine

Frequently Asked Questions

Can I use dried chickpeas instead of canned?
Yes! Cook 1/2 cup of dried chickpeas until tender before using. Canned chickpeas are more convenient for this quick recipe.

Is this soup gluten-free?
Yes, this recipe is naturally gluten-free. Just ensure your vegetable stock is certified gluten-free.

Can I make this in an Instant Pot?
Absolutely! Use the sauté function for steps 1-3, then pressure cook on high for 10 minutes. Blend and finish as directed.

What can I use instead of coconut milk?
Try cashew cream, almond milk, oat cream, or regular dairy cream depending on your dietary needs.

How can I make this soup thicker?
Add 1-2 tablespoons of tomato paste, reduce it longer on the stove, or blend in cooked potato or cauliflower.

Can I skip the blending step?
Yes, but you’ll have a chunkier soup rather than a creamy one. For a rustic version, mash half the chickpeas with a fork before adding liquids.

Why This Is One of the Best Soup Recipes Ever

When you’re looking for cozy soup recipes that deliver comfort, nutrition, and incredible flavor, this Creamy Chickpea Tomato Soup is your answer. It’s proof that simple soup recipes can be just as impressive as complex ones. The hearty soup recipe satisfies your hunger while the blend of spices and creamy texture delights your taste buds.

Perfect for meal prep, family dinners, or those nights when you need quick soups for dinner, this recipe will quickly become a staple in your healthy soup recipes collection. The best part? You probably have most of these ingredients in your pantry right now!

Ready to Make This Delicious Soup Recipe?

Don’t wait another day to experience the comfort of this incredible Creamy Chickpea Tomato Soup. Gather your ingredients, follow the simple steps, and in just 30 minutes, you’ll be enjoying a bowl of pure comfort. Whether you’re cooking for yourself or feeding a crowd, this recipe delivers every single time.

Save this recipe, share it with friends, and let us know how it turns out in the comments below! Your perfect bowl of soup is just minutes away.