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 scorching tomato soup on a cold day, and this one is substantial sufficient to really feel like a meal. Should you’re a fan of my classic tomato soup, you’re going to like this chickpea variation.
This soup relies 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 additional 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 well-liked lentil soup and vegetable soup recipes as properly.
Chickpea Tomato Soup Ideas & Notes
You’ll discover the complete recipe beneath, and it’s comparatively easy. Listed below 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 damage a recipe. I favor Muir Glen or Jovial manufacturers, in addition to San Marzano tomatoes. Should you’re watching your sodium consumption, select no-salt-added tomatoes and add salt to style.
Reserve many of the chickpeas.
We’ll carry 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! Should you take pleasure in an excellent creamy soup, it’s well worth the effort. I nonetheless loved the outcomes with the immersion blender, however it was not practically as easy.
Serving Ideas
This hearty, bean-enriched soup is nice with a grilled cheese sandwich or a easy facet salad. Listed below are a couple of salads to contemplate:
Extra Tomato-Based mostly Soups to Get pleasure from
My fellow tomato followers, these recipes are for you. Browse much more soup recipes here.
Please let me understand how 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.
- In a Dutch oven or soup pot, heat the olive oil over medium warmth till shimmering. Add the onion, salt and curry powder. Cook dinner, stirring often, till the onions are tender and turning translucent, 7 to 10 minutes. Add the tomato paste and cook dinner, stirring consistently, 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 convey the combination to a simmer. Cook dinner for quarter-hour, stirring often and lowering the warmth as essential to keep up a delicate simmer.
- Take away the pot from the warmth and let it cool for a couple of minutes. Rigorously switch the remaining combination to a blender, being certain to not fill previous the utmost fill line (mix in batches if essential). Add the butter, sugar, and a number of other twists of black pepper. Securely fasten the lid and mix the soup till it’s utterly easy, being cautious to keep away from scorching steam escaping from the lid.
- Return the soup to the pot and stir within the remaining chickpeas. Convey the combination again to a delicate simmer and cook dinner, stirring often, for 15 extra minutes or till the chickpeas are tender sufficient in your liking (cautious when tasting, the soup could be very scorching).
- Flip off the warmth. Since canned tomatoes fluctuate in taste, I at all times find yourself tinkering with this soup a bit on the finish. Style and, if essential, add a little bit extra sugar (to steadiness out the acidity of the tomatoes), pepper, and salt (I normally 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 may 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. Should 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 an internet vitamin calculator. It shouldn’t be thought of an alternative to an expert nutritionist’s recommendation. See our full nutrition disclosure here.
