Chickpea Tomato Soup

This quick and easy recipe for homemade chickpea tomato soup is rich and delicious. And this chickpea tomato soup recipe is ready in under 20 minutes in one pan.

There's something unique and comforting about tomato soup. Chickpea tomato soup is an elevated way to enjoy your favorite vegan tomato soup recipe. This chickpea tomato soup is thick, rich, and delicious, with only a few simple ingredients. And this vegan soup recipe is done in less than 20 minutes in one pot!

Jump to:

• Soup Ingredients
• Soup Ingredients Substitutions
• How to Make Chickpea Tomato Soup
• Serving Suggestions
• Recipe FAQs
• Tips
• More Vegan Soups to Try
• 📖 Recipe
• 💬 Reviews

Whenever I make a new soup recipe, my husband is the soup Nazi. He is my best and worst critic, but at least he's honest. And he said this chickpea tomato soup recipe is the best soup I've ever made. He isn't much of a soup fan, especially when Arizona's still so warm. However, I love soup all year round.

Now that my mom lives 5 miles away from me in Arizona and is also vegan, I am cooking a lot more lately, and she also loves soup. Therefore, it must be hereditary.

Soup Ingredients

• Chickpeas: Chickpeas are full of vitamins and minerals. These include choline, which helps your brain and nervous system run smoothly, as well as folate, magnesium, potassium, and iron. For good measure, chickpeas are also high in vitamins A, E, and C.
• Fire Roasted Tomatoes: Fire-roasted tomatoes are exactly what they sound like: the tomatoes are charred over a flame before they're diced and canned (sometimes, they're also enhanced with onion and garlic powder). Often, you can see the blackened flecks on the tomatoes.
• Vegetable Broth: I buy organic vegetable broth in bulk at Costco because I often use it. It's a great bang for your buck.
• Ginger: Ginger is loaded with antioxidants that prevent stress and damage your body's DNA. They may help your body fight off chronic diseases like high blood pressure, heart disease, and diseases of the lungs, plus promote healthy aging.
• Spinach: Spinach is a highly nutrient-rich vegetable. It packs high amounts of carotenoids, vitamin C, K, folic acid, iron, and calcium.
• White Onions: These are slightly sweeter and a bit milder in taste than yellow onions.
• Cumin: Cumin's whole seeds have an earthy heat and brightness almost reminiscent of dried lemon peel when applied to rich, savory ingredients.
• Turmeric: Turmeric — especially its most active compound, curcumin — has many scientifically proven health benefits, such as improving heart health and preventing Alzheimer's and cancer. In addition, it's a potent anti-inflammatory and antioxidant. It may also help improve symptoms of depression and arthritis.
• Salt/Pepper: Salt and pepper help to enhance the flavors in the soup.
• Red Pepper Flakes: A small number of red chili flakes adds flavor and a little spice to the soup.
• Garlic: Fresh garlic brings a deep flavor to the soup with other ingredients.
• Oat Flour: This gluten-free flour is added to the lite coconut milk as a thickening agent to give teh soup a creamy texture.
• Lite Coconut Milk: Lite coconut milk is rich and gives the soup a savory taste. If you avoid coconut milk, see the substitutions below.
• Lime: Lime is added at the end of the cooking process. It brings a beautiful freshness to the soup.

Soup Ingredients Substitutions

• White and red kidney beans are excellent replacements for chickpeas in various dishes. White kidney beans, or cannellini beans, are the closest in flavor. But, you can use each as a substitute for chickpeas.
• Use water mixed with vegetable bouillon instead of vegetable broth.
• For every ¼ teaspoon of ground ginger, use 1 tablespoon of fresh-grated ginger in recipes. This works in the opposite direction as well. If you don't have any fresh ginger, you can substitute dried ground ginger using the same ratio.
• Instead of spinach, try kale, collard greens, or beet greens.
• Yellow onion is a natural substitute for white onions.
• Try ground coriander instead of cumin.
• If you don't have turmeric, try curry powder as a substitute.
• Skip the red pepper flakes if you're sensitive to spicy foods, or add half the amount; taste and add more if you desire.
• Use ½ teaspoon of garlic flakes in place of each clove of garlic. Granulated garlic: Use ¼ teaspoon of granulated garlic in place of each clove. Garlic powder: Use ⅛ teaspoon of garlic powder in place of each clove.
• Any flour works as a thickening agent.
• Replace lite coconut milk with unsweetened plant-based milk of choice plus 2 teaspoons of coconut extract.
• If you don't have fresh limes, use bottled lime juice.

How to Make Chickpea Tomato Soup

• Begin by sauteing the onions, garlic, ginger, and seasonings unit the onions are translucent.
• If the onions stick to the bottom of the pan, add a small amount of vegetable broth or water to release the pieces stuck to the bottom.

• Add the chickpeas, vegetable broth, and slightly blended fire-roasted tomatoes.
• Bring to a boil and stir to combine.
• In the meantime, blend the light coconut milk and flour in a high-speed blender until smooth.
• Or use unsweetened plant-based milk, coconut extract, and flour and blend to combine.

• Stir to combine.
• The soup thickens as it heats.
• Bring to boil again. Then reduce heat to medium-low.

• Add the spinach, which wilts immediately when added to the hot ingredients.
• Squeeze the lime into the pot and stir.
• And garnish with parsley.

Serving Suggestions

Finally, I served chickpea tomato soup with toasted sourdough bread with almond cheese and mango slaw. Another idea is to enjoy this soup with a chickpea egg salad sandwich.

Recipe FAQs

Tips

• Plant milk is combined with coconut extract instead of coconut milk for a lower-fat option. I suggest oat milk because it is thick and creamy.
• Add the fresh grated ginger and seasonings when sauteeing the onion for maximum flavor.
• If using dried chickpeas, make sure to soak and cook them before adding them to the chickpea tomato soup recipe. This recipe uses canned chickpeas that are rinsed and drained before adding to the soup.
• I used a vegetable chopper to save time when cooking.
• Chickpea tomato soup will stay fresh in the refrigerator for up to 5 days.
• To freeze the soup, I recommend using Super Cubes. The soup will stay fresh and frozen for up to 3 months.
• To reheat the frozen soup, allow the soup to thaw completely before reheating in a pan on the stove or microwave.

Try this quick and easy chickpea tomato soup for a creamy, delicious, warm lunch or dinner meal.

More Vegan Soups to Try

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📖 Recipe