Craving a hearty, wealthy, but redeeming soup? This creamy tomato soup laden with chickpeas is the reply. I can not get sufficient of it!
There’s nothing higher than sizzling tomato soup on a cold day, and this one is substantial sufficient to really feel like a meal. In the event you’re a fan of my classic tomato soup, you’re going to like this chickpea variation.
This soup is predicated on my basic tomato soup recipe, which depends on some undetectable white beans for creaminess. I assumed, why not attempt it with chickpeas? It labored splendidly! I completed cooking the soup with the remainder of the can of chickpeas for some further texture and protein.
I additionally added a sprinkle of curry powder, which isn’t obvious however lends some mysterious complexity to the soup. It is a trick I’ve utilized in my standard lentil soup and vegetable soup recipes as properly.
Chickpea Tomato Soup Ideas & Notes
You’ll discover the total recipe beneath, and it’s comparatively easy. Listed here are simply a few notes earlier than you get began.
Begin with great-tasting tomatoes.
Not all canned tomatoes are created equally; some style so dangerous they will smash a recipe. I want Muir Glen or Jovial manufacturers, in addition to San Marzano tomatoes. In the event you’re watching your sodium consumption, select no-salt-added tomatoes and add salt to style.
Reserve a lot of the chickpeas.
We’ll convey the soup to a simmer with simply 1/4 cup of the chickpeas and cook dinner till they’re softened. Then, we’ll mix them into the soup—their starch lends an exquisite creaminess and physique to the soup (butter helps, too). Then, we’ll pour the blended soup again into the pot, add the remaining chickpeas, and simmer the combination till the chickpeas are properly tender.
Use a stand blender for ultra-creamy outcomes.
A good stand blender will yield creamier outcomes than a high-quality immersion blender. I want it weren’t true! In the event you get pleasure from an excellent creamy soup, it’s definitely worth the effort. I nonetheless loved the outcomes with the immersion blender, nevertheless it was not almost as easy.
Watch The way to Make This Soup
Chickpea Soup Serving Ideas
This hearty, bean-enriched soup is nice with a grilled cheese sandwich or a easy aspect salad. Listed here are a couple of salads to think about:
- Homemade Caesar Salad
- Honey Mustard Brussels Sprout Slaw
- Lemony Kale Salad
- Super Simple Arugula Salad
- Tabbouleh
Extra Tomato-Primarily based Soups to Get pleasure from
My fellow tomato followers, these recipes are for you. Browse much more soup recipes here.
- Classic Tomato Soup
- Pasta e Fagioli (Italian Pasta and Beans)
- Roasted Red Pepper and Tomato Soup
- Seriously Good Vegetable Soup
- Tortilla Soup
Please let me know the way your soup seems within the feedback. I really like listening to from you.
Chickpea Tomato Soup
This recipe for tomato soup with chickpeas is hearty, wealthy and satisfying. It’s a wholesome tomato soup with beans for protein and texture. Recipe yields 4 beneficiant bowls.
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- ½ teaspoon positive salt
- ½ teaspoon curry powder
- 2 tablespoons tomato paste
- 1 giant can (28 ounces) complete tomatoes*, with their liquid
- 2 cups vegetable broth
- 1 can (14 ounces) chickpeas, rinsed and drained, divided
- 2 tablespoons unsalted butter, minimize into a couple of items
- 1 teaspoon coconut sugar or brown sugar, to style
- Freshly floor black pepper, to style
- Finely grated Parmesan cheese, for garnish
- In a Dutch oven or soup pot, heat the olive oil over medium warmth till shimmering. Add the onion, salt and curry powder. Prepare dinner, stirring sometimes, till the onions are tender and turning translucent, 7 to 10 minutes. Add the tomato paste and cook dinner, stirring always, till aromatic, about 30 seconds.
- Add the tomatoes, vegetable broth, and simply ¼ cup of the chickpeas. Stir to mix. Enhance the warmth to medium-high and produce the combination to a simmer. Prepare dinner for quarter-hour, stirring sometimes and decreasing the warmth as mandatory to keep up a mild simmer.
- Take away the pot from the warmth and let it cool for a couple of minutes. Fastidiously switch the remaining combination to a blender, being certain to not fill previous the utmost fill line (mix in batches if mandatory). Add the butter, sugar, and several other twists of black pepper. Securely fasten the lid and mix the soup till it’s fully easy, being cautious to keep away from sizzling steam escaping from the lid.
- Return the soup to the pot and stir within the remaining chickpeas. Deliver the combination again to a mild simmer and cook dinner, stirring sometimes, for 15 extra minutes or till the chickpeas are tender sufficient on your liking (cautious when tasting, the soup could be very sizzling).
- Flip off the warmth. Since canned tomatoes range in taste, I all the time find yourself tinkering with this soup a bit on the finish. Style and, if mandatory, add slightly extra sugar (to stability out the acidity of the tomatoes), pepper, and salt (I often add one other ¼ to ½ teaspoon).
- Serve in bowls topped with a heavy sprinkling of grated Parmesan and maybe a light-weight sprinkle of black pepper. This soup retains properly within the fridge, coated, for as much as 4 days. Or, you’ll be able to freeze leftovers for as much as 3 months.
Notes
Recipe tailored from my Classic Tomato Soup (Lightened Up!).
*Tomato notes: Not all canned tomatoes are created equally. I like Muir Glen or Jovial manufacturers. In the event you’re watching your sodium consumption, select no-salt-added tomatoes and add salt to style.
Make it dairy-free/vegan: Exchange the butter with 1 tablespoon of extra olive oil. Don’t add cheese. You would possibly like a dollop of vegan sour cream or a sprinkle of vegan Parmesan on high.
Vitamin
The knowledge proven is an estimate supplied by a web based vitamin calculator. It shouldn’t be thought-about an alternative to knowledgeable nutritionist’s recommendation. See our full nutrition disclosure here.
Filed Underneath: egg free, fall, Game Day, gluten free, inexpensive, Italian, main dishes, nut free, pack for lunch, pantry friendly, recipes, soups and stews, soy free, winter
Substances: chickpeas
HELLO, MY NAME IS
Kathryne Taylor
I am a vegetable fanatic, canine lover, mom and bestselling cookbook author. I have been sharing recipes right here since 2010, and I am all the time cooking one thing new in my Kansas Metropolis kitchen. Prepare dinner with me!
