Name: Creamy Chickpea Tomato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon chili flakes (optional); 1 can (15 oz) chickpeas, drained and rinsed; 1 can (14 oz) crushed tomatoes; 1 cup vegetable broth; 1/2 cup full-fat coconut milk; Salt and pepper to taste; Fresh basil or parsley for garnish (optional)

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This creamy chickpea tomato soup combines hearty chickpeas and rich tomatoes into a smooth, flavorful dish that is both comforting and nutritious. Finished with a swirl of cream and fresh herbs, it’s a satisfying option for lunch or dinner.

Why You’ll Love This Recipe

Creamy, rich texture without heavy cream overload
High in plant-based protein and fiber
Perfect balance of savory, tangy, and slightly sweet flavors
Naturally vegetarian and can be made vegan
Ideal for a quick weeknight meal or cozy weekend dinner

Ingredients

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

Canned chickpeas, drained and rinsed
Crushed tomatoes
Onion, chopped
Garlic, minced
Olive oil
Vegetable broth
Tomato paste
Coconut milk or heavy cream
Smoked paprika
Cumin
Salt and black pepper
Fresh parsley or dill for garnish

Directions

Heat olive oil in a large pot over medium heat.
Add chopped onions and cook until translucent, about 5 minutes.
Stir in garlic and tomato paste; cook for another minute.
Add crushed tomatoes, chickpeas, broth, paprika, cumin, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 20–25 minutes.
Use an immersion blender to partially or fully blend the soup to your desired consistency.
Stir in coconut milk or cream, simmer for an additional 5 minutes.
Garnish with fresh herbs before serving.

Servings and timing

Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Variations

Make it spicy with red chili flakes or harissa paste.
Add cooked pasta or rice for a heartier version.
Use roasted chickpeas as a crunchy topping.
Substitute coconut milk with oat milk for a dairy-free, nut-free option.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium heat or in the microwave until hot.
Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.

FAQs

Can I use dried chickpeas?

Yes, soak and cook them in advance before adding to the soup.

Is this soup vegan?

Yes, if you use coconut milk or another plant-based cream substitute.

Can I blend the soup until smooth?

Absolutely, depending on your preferred texture, you can blend it completely or leave some chunks.

What can I serve with chickpea tomato soup?

Serve with crusty bread, naan, or a side salad.

Can I add greens like spinach or kale?

Yes, stir them in during the last few minutes of cooking until wilted.

Does this soup freeze well?

Yes, it holds up well in the freezer for up to two months.

Can I make this soup in a slow cooker?

Yes, cook on low for 6 hours or high for 3 hours, then blend and add cream.

Is it okay to skip the cream?

Yes, but it adds richness and helps balance the acidity of the tomatoes.

What type of tomatoes should I use?

Canned crushed or whole peeled tomatoes work best. Fresh tomatoes can also be used if peeled and blended.

Can I add other vegetables?

Yes, carrots, bell peppers, or celery can be sautéed with the onion for added depth.

Conclusion

Creamy chickpea tomato soup is a warm, inviting dish that’s both healthy and indulgent. Whether you enjoy it smooth or chunky, it delivers deep flavor with wholesome ingredients, making it a reliable choice for everyday meals.

Creamy Chickpea Tomato Soup

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A rich and comforting creamy chickpea tomato soup made with wholesome ingredients like canned tomatoes, chickpeas, and coconut milk. Perfect for a cozy vegan meal.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Mediterranean
Diet: Vegan

Instructions

Heat olive oil in a large pot over medium heat.
Add chopped onion and sauté until translucent, about 5 minutes.
Stir in garlic, cumin, paprika, and chili flakes. Cook for another minute until fragrant.
Add chickpeas, crushed tomatoes, and vegetable broth. Bring to a boil.
Reduce heat and simmer for 15–20 minutes.
Use an immersion blender to blend the soup until smooth, or blend in batches in a regular blender.
Stir in coconut milk and heat through for another 2–3 minutes.
Season with salt and pepper to taste. Garnish with fresh herbs if desired and serve hot.