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Creamy Tomato Chickpea Soup

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A warm, hearty soup made with tomatoes, chickpeas, aromatics, and cream, blended into a silky, comforting bowl perfect for weeknight meals.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 3 cups vegetable broth
  • 1/2 cup heavy cream (or coconut milk for dairy-free)
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • Fresh basil or parsley for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 5–6 minutes until softened.
  2. Add garlic, smoked paprika, and oregano, and cook for 1 minute until fragrant.
  3. Stir in crushed tomatoes, chickpeas, salt, pepper, and vegetable broth.
  4. Bring to a boil, then reduce heat and simmer for 15 minutes.
  5. Use an immersion blender to puree the soup to your desired smoothness (leave some texture if preferred).
  6. Stir in the heavy cream and heat for another 2 minutes.
  7. Serve warm, garnished with basil or parsley.

Notes

  • Use coconut milk for a vegan and dairy-free version.
  • Add red pepper flakes for a spicier soup.
  • Serve with crusty bread or grilled cheese.
  • For extra protein, add white beans or lentils.

Nutrition

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