Craving a hearty, comforting soup that still feels light and nourishing? This creamy chickpea tomato soup fits the bill. It’s rich, filling, and deeply satisfying on a cool day. I keep coming back to it when I want a simple, nutritious meal with bright tomato flavor and a velvety texture.
Hot tomato soup is a classic comfort food, and this version adds body and protein by incorporating chickpeas. If you enjoy a straightforward tomato soup, you’ll appreciate this variation that blends part of the chickpeas for creaminess while leaving the rest whole for texture.
The base for this recipe is a favorite simple tomato soup technique: sautéed onions, a bit of tomato paste for depth, canned whole tomatoes, and a touch of spice. Instead of using softer white beans to add creaminess, this version relies on chickpeas. Puréed chickpeas contribute a silky body and subtle nuttiness while the whole chickpeas added at the end provide pleasant bite and extra protein.
A small amount of curry powder gives the soup a gentle background complexity without making it overtly curry-flavored. This trick adds warmth and depth—useful in many tomato-based soups. A touch of butter (or extra olive oil for a vegan option) rounds the flavor and increases richness.
Chickpea Tomato Soup Tips & Notes
The full recipe is below. Before you start, here are a few practical tips to ensure the best results and the most flavorful soup possible.
Start with good canned tomatoes
The quality of the canned tomatoes matters. Some brands taste flat or metallic and can make the soup disappointing. Choose a brand with bright, balanced tomato flavor. If you prefer lower sodium, pick no-salt-added tomatoes and season the soup to taste at the end.
Reserve most of the chickpeas
Use just a few chickpeas while the soup simmers to be blended into the base; their starch helps thicken and enliven the purée. After blending, return the soup to the pot and add the remaining chickpeas so they soften but still keep their shape. This gives you both creaminess and texture in every spoonful.
Use a stand blender for the smoothest texture
A high-powered stand blender typically produces a silkier soup than an immersion blender. If you prefer an ultra-smooth finish, transfer the pot contents to a stand blender and blend in batches. If convenience matters more, an immersion blender still makes a delicious, slightly rustic-textured soup.
How to make this soup
Chickpea Soup Serving Suggestions
This hearty tomato and chickpea soup pairs beautifully with a grilled cheese sandwich, or served alongside a simple green salad for a balanced meal. A crisp salad adds freshness and contrast to the warm, creamy soup. Try it with a lemony kale salad, a peppery arugula salad, or a classic Caesar-style salad to brighten the plate.
- Grilled cheese or crusty bread for dipping
- Lemony kale or arugula salad for bright contrast
- A simple slaw or tabbouleh for a fresh side
More Tomato-Based Soup Ideas
If you like tomato-forward soups, explore other comforting options such as classic tomato soup, roasted red pepper and tomato soup, or hearty vegetable and bean-based soups. Pairing tomatoes with beans or pasta creates filling, nutritious bowls that work for lunch or dinner.
- Classic tomato soup
- Pasta e fagioli (pasta and beans)
- Roasted red pepper and tomato soup
- Hearty vegetable soup
- Tortilla-style tomato soup
I’d love to hear how your soup turns out. If you try this recipe, leave a comment with any adjustments you made or what you served with it—your notes help others and make the recipe even more useful.
Chickpea Tomato Soup
- Author: Kathryne Taylor
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 bowls
- Diet: Vegetarian
This tomato soup enriched with chickpeas is both hearty and nutritious. Blending some chickpeas into the base produces a smooth, creamy texture while leaving others whole provides satisfying bite. The recipe serves four generous bowls and makes a comforting weeknight meal.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- ½ teaspoon fine salt, plus more to taste
- ½ teaspoon curry powder
- 2 tablespoons tomato paste
- 1 large can (28 ounces) whole tomatoes, with their liquid
- 2 cups vegetable broth
- 1 can (14 ounces) chickpeas, rinsed and drained, divided
- 2 tablespoons unsalted butter, cut into pieces (or 1 tablespoon extra olive oil to make vegan)
- 1 teaspoon coconut sugar or brown sugar, or to taste
- Freshly ground black pepper, to taste
- Finely grated Parmesan, for garnish (omit for vegan)
Instructions
- In a Dutch oven or large soup pot, warm the olive oil over medium heat until shimmering. Add the chopped onion, ½ teaspoon salt, and curry powder. Cook, stirring occasionally, until the onions soften and become translucent, about 7 to 10 minutes. Add the tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.
- Add the whole tomatoes with their liquid, the vegetable broth, and just ¼ cup of the chickpeas. Stir to combine. Increase the heat to medium-high and bring the mixture to a gentle simmer. Cook for 15 minutes, stirring occasionally.
- Remove the pot from heat and let it cool briefly. Carefully transfer the soup in batches to a blender (do not overfill). Add the butter (or olive oil), sugar, and several twists of black pepper. Blend until completely smooth, taking care with hot liquid.
- Return the blended soup to the pot and stir in the remaining chickpeas. Bring the soup back to a gentle simmer and cook for another 15 minutes, or until the chickpeas are tender to your liking. Taste and adjust seasoning with additional salt, pepper, or a pinch more sugar if needed.
- Turn off the heat and ladle into bowls. Top with a generous sprinkling of grated Parmesan and an extra twist of black pepper if desired. The soup keeps in the refrigerator for up to four days and freezes well for up to three months.
Notes
This recipe is adapted from a classic tomato soup base, updated to include chickpeas for added texture and protein.
Tomato selection: Choose a canned tomato with good flavor to make the soup shine. No-salt-added tomatoes are a good choice if you want more control over seasoning.
Vegan option: Replace the butter with an extra tablespoon of olive oil and omit cheese. A dollop of plant-based sour cream or a sprinkle of vegan Parmesan can be added when serving.
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired