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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.

Ingredients

Scale
  • 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)

Instructions

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

Notes

  • For a spicier version, increase the chili flakes.
  • Use homemade cooked chickpeas for more flavor and texture.
  • Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Find it online: https://tastyera.com/creamy-chickpea-tomato-soup/